Spinach Quiche with Tomato Sauce

Name: Spinach Quiche with Tomato Sauce
Yield: 6
Ingredients: '4 cups of tightly packed spinach leaves'; 1 3/4 cup of fresh ricotta cheese passed through a sieve; 2 large eggs; 6 tablespoons of grated cheddar cheese; 2 tablespoons of finely chopped scallion; 1/2 tablespoon of minced garlic; to taste, black pepper; 1 teaspoon of ground nutmeg; 1 tablespoon of salt; 1/2 cup of all-purpose flour; For the tomato sauce:; 1 tablespoon of olive oil; 1/4 cup of finely chopped onion; 1/2 pound of peeled and seeded tomatoes, cut into pieces; 1/2 teaspoon of black pepper; 1/2 teaspoon of dried oregano; 1/2 cup of water; 1 tablespoon of melted butter

1
'4 cups of tightly packed spinach leaves'
2
1 3/4 cup of fresh ricotta cheese passed through a sieve
3
2 large eggs
4
6 tablespoons of grated cheddar cheese
5
2 tablespoons of finely chopped scallion
6
1/2 tablespoon of minced garlic
7
to taste, black pepper
8
1 teaspoon of ground nutmeg
9
1 tablespoon of salt
10
1/2 cup of all-purpose flour
11
For the tomato sauce:
12
1 tablespoon of olive oil
13
1/4 cup of finely chopped onion
14
1/2 pound of peeled and seeded tomatoes, cut into pieces
15
1/2 teaspoon of black pepper
16
1/2 teaspoon of dried oregano
17
1/2 cup of water
18
1 tablespoon of melted butter

Ingredients

1
'4 cups of tightly packed spinach leaves'
2
1 3/4 cup of fresh ricotta cheese passed through a sieve
3
2 large eggs
4
6 tablespoons of grated cheddar cheese
5
2 tablespoons of finely chopped scallion
6
1/2 tablespoon of minced garlic
7
to taste, black pepper
8
1 teaspoon of ground nutmeg
9
1 tablespoon of salt
10
1/2 cup of all-purpose flour
11
For the tomato sauce:
12
1 tablespoon of olive oil
13
1/4 cup of finely chopped onion
14
1/2 pound of peeled and seeded tomatoes, cut into pieces
15
1/2 teaspoon of black pepper
16
1/2 teaspoon of dried oregano
17
1/2 cup of water
18
1 tablespoon of melted butter

Directions

1
Wash the spinach leaves carefully, then squeeze and chop them finely
2
For the quiche, mix all the ingredients in a large bowl: the spinach, ricotta cheese, eggs, 4 tablespoons of grated cheddar cheese, chopped scallion, garlic, black pepper, nutmeg, and salt
3
Mix very well and add the flour
4
Grease your hands with olive oil and shape the mixture into quiche shapes about 3 cm long
5
In a pot, bring 2 liters of water to a boil
6
Add 1 tablespoon of salt
7
Place 15 quiches in the pot and wait for the water to boil again
8
Let them cook for 4-5 minutes or until they float to the surface
9
Remove with a slotted spoon and place in a baking dish
10
Prepare the tomato sauce: heat the olive oil, add the onion and sauté for 1 minute
11
Add the remaining ingredients, except melted butter, and stir well
12
Reduce the heat and let it simmer slowly for 20 minutes, stirring occasionally, until the sauce thickens slightly
13
Place the quiches in a refractory dish, cover with the tomato sauce and melted butter, and sprinkle with grated cheese
14
Bake in the oven
15
Serves 6 portions
16
Note: without the tomato sauce, the quiches can be stored in an airtight container in the refrigerator for up to 4 days.