Mediterranean Layers
by Irene Vlach
Ingredients
- 1 oignon, chopped
- 1 ail, crushed
- epinards, washed and stemmed
- 1 pate brisee
- 1/4 lb jambon, sliced
- 1/2 lb mozarella, sliced
- pickled red pepper
- 4 oeuf, beatten
Instructions
Saute onion and garlic, add spinach and cook until wilted, drain. Roll out 2/3 recette of the dough, line quiche dish, allowing pastry to overhang. Layer: ham, cheese, spinach mix, pickled peppers. Pour eggs on top. Roll out remaining pastry, cover, seal edges, brush with a little remaining egg mixed with water. Slit surface. 400 F - 45'. Serve warm or cold.
Eggs to go