Ingredients
Ingredients for 10 servings:
- Pie dish: Ø28 cm
- 300g Ardo Spinach 'Foglia'
- 250g Ardo Leeks diced
- 150g Ardo Grilled red & yellow peppers parrilla - slices
- 50g Ardo Shallots
- 8g Ardo Chili red diced
- Pie crust for 1 pie
- 200g ham in strips (optional)
- 250g sour cream 18%
- 1 tsp. grated nutmeg
- 3 eggs
- Salt and pepper to taste
Allergens
Gluten
Egg
Milk
Preparation
- Preheat the oven to 180°C.
- Thaw and drain the spinach and leeks.
- Place the pie dough in a greased pie tray. Prick the bottom in several places with a fork. Bake the pie dough for 10 minutes.
- Beat eggs with shallots, chili, nutmeg, sour cream, salt, and pepper.
- Arrange the spinach, leeks, diced grilled peppers, and ham on the pie crust and pour over the egg mixture.
- Bake the pie for approximately 35 minutes.
Ardo products used in this recipe
