Quiche de espinafres com base de polenta

Quiche de espinafres com base de polenta

4.2 5 ratings
Prep. 10 min
Total 1 h 10 min
6 doses

Ingredients

Massa
  • farinha de milho
    200 g
  • água
    250 g
  • sal
    1 c. chá de
  • óleo
    30 g
  • farinha tipo 55
    120 g
  • fermento p/ bolos
    ½ c. chá de
Recheio
  • cebola cortada em pedaços
    150 g
  • azeite
    30 g
  • espinafres descongelados bem espremidos
    150 g
  • queijo ricota
    150 g
  • queijo feta
    150 g
  • leite
    150 g
  • ovos batidos
    3
  • pimenta
    1 pitada de

Nutrition per 1 dose

Calories 458.2 kcal / 1917.2 kJ
Protein 16.3 g
Fat 23.7 g
Carbohydrates 46.5 g
Fibre 4.3 g
Saturated Fat 8.2 g
Sodium 739.4 mg

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