• 4 Medium potatoes

  • 300 g Ricotta

  • 150 g Spinach (steamed or boiled)

  • 40 g Grated parmesan

  • 1 Egg

  • Extra virgin olive oil

  • Salt

  • Pepper

Pre eat the oven at 180ºC. Peel the potatoes and cut them finely, we used a mandolin. Oil slightly a oven pan and place a thin layer of potatoes on it. Sprinkle some salt over the potatoes and bake for 20 min. 

Grease a round baking pan with some extra virgin olive oil and line both bottom and sides with the potatoes.

Chop the cooked spinach, mix them with with the ricotta, the parmesan and the egg. Adjust with salt and pepper to taste and lay the mixture on top of the potatoes.

Cook the quiche in the oven (convection) at 180ºC for 30 minutes.  If the potatoes and the filling are a nice golden color the quiche is ready, otherwise leave it in the oven for another 5/10 minutes.