Ingredients:
For the mass:
1
cup self-rising flour
1
tsp salt
1
tsp oregano
50
g butter
½
cup water
For the filling:
2
tbsp oil
6
Sausages
1
cup spinach leaves shredded
1
clove garlic, crushed
1
egg beaten
120
ml heavy cream
100g
grated year
1
tablespoon cornstarch
3
tbsp butter
Salt
and black pepper to taste
Preparation:
For the mass:
Une
flour with salt and oregano, then go mixing it with butter using the tip of
your
fingers, to form like crumbs. Then
add the water gradually, kneading,
dough
until smooth, smooth.
Forra
6-8 small tartlets with molds for the mass and bring to a preheated oven
at
250 ° F, about 20 minutes.
They
should not brown.
Remove
and let cool.
For the filling:
1.
In a skillet over high heat, heat oil, add the sausages spinach and garlic,
saute
until browned sausages. This leads to a bowl and stir you add the beaten
egg,
cream, cheese and cornstarch diluted in a little cold water.
2.
Mix well.
3.
dough and precooked, add the filling and bring it back in the oven at 250 ° F
for
about 15 minutes until golden.
4.
Remove from oven and serve hot or at room temperature.
Practical advice:
You
can keep quiches refrigerated, tightly covered with transparent plastic wrap
and
can last up to three days
