Quiche de escarola

Preparation Method

Dough: In a bowl, place the wheat flour, the Soya Creamy Margarine, the salt and the egg yolk. Mix with your fingertips, gradually adding the water. Knead the dough until it is smooth and elastic. Leave to rest for 20 minutes. Roll out the dough, lining the bottom and sides of a false-bottom mold with a diameter of 22 cm. Set aside.
Filling: In a pan of boiling salted water, place the endive leaves to wilt well. Remove them from the water, let them cool down a little, squeeze them well and chop them coarsely. In a frying pan, heat the Soya Soya Oil. Add the bacon and fry it well. Add the garlic and fry until golden. Add the escarole and sauté over a high heat. Sprinkle in the wheat flour and mix well until dissolved. Remove from the heat, season with salt and black pepper and leave to cool. Separately, put the eggs in a bowl and beat them lightly. Add the cream and mozzarella, mix well and adjust the salt. Place the escarole, the cream and the tomatoes cut in half on top of the previously baked pastry to decorate the quiche. Bake in a preheated oven at 180 °C for about 30 minutes. Serve hot or cold.