Bulgur and Spinach Quiche

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Bulgur and Spinach Quiche

 

For the Crust:

3 medium potatoes peeled

2 cups fine bulgur

1/2cup flour

1 egg

1 teaspoon salt and black pepper

1 table spoon olive oil

 

For the Filling:

1 cup milk

1 egg

1 tablespoon butter

1/2 cup grated Parmesan

1 onion, finely chopped

1 tablespoon flour

3 cups chopped spinach

1 cup hazelnuts or walnuts, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon sugar

 

Crust: Cut the potatoes into thirds and drop into 2

cups of water. Boil for 20 to 25 minutes. Drain, let 3

to 4 tablespoons of water and mash the potatoes with a

potato masher. Add bulgur mix gently; let sit 10

minutes. Add flour, 1 egg and knead like dough. Let

sit until the filling is ready.

Filling: Put spinach in a pot, add a little salt,

cover and cook for 3-4 minutes, drain well. Saute

onion with butter and sugar for 5 minutes over medium

heat; add flour and spinach and saute 1-2 minutes over

medium heat. After 10 minutes add 1 egg and 3

tablespoons grated Parmesan, salt and pepper and

combine well.

Preheat oven to 350 degrees. Grease 6 small crust pans

or 1 medium size pan. Arrange bulgur mixture at the

bottom and sides of the pan 1/4 inch thick like a

crust. Spoon the spinach mixture into the crusts and

add remaining Parmesan cheese on top. Bake 15 to 20

minutes. Serve on sauce with wedges of lemon.

Sauce: Heat 1 tablespoon olive oil and 2 cloves of

chopped garlic for 1 minute; add 2 tablespoons of

tomato paste, salt, sugar, black pepper to taste and 1

cup of water, cook 5 minutes over medium heat. Serve

warm.