Fridge-Cleaning Quiche with Iceberg Lettuce

Name: Fridge-Cleaning Quiche with Iceberg Lettuce
Total time: 5400 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 1/3 cups semolina flour (about 170 grams); 1/2 cup whole wheat flour (about 70 grams); 2 1/2 tablespoons extra virgin olive oil (about 35 grams); 1 teaspoon fine salt; 1/2 cup water (about 100 grams); 5 1/3 ounces iceberg lettuce (about 150 grams); 2 tablespoons black olives; 1 clove garlic; 4 sun-dried tomatoes; 1 well-drained mozzarella (or smoked mozzarella); Salt to taste

Flavia Giordano @flavia

Malmo, Skåne, Svezia

What to do when the lettuce isn't super fresh but still good to eat? Sauté it and make a quiche... Italian style. First lesson for the video school #nothinggoestowaste. Watch the full lesson: https://blog.cookpad.com/it/la-quiche-svuota-frigo-la-spesa-consapevole/

Flavia Giordano @flavia

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Ingredients

1 hour + 30 minutes resting time

3 servings

1 1/3 cupssemolina flour (about 170 grams)
1/2 cupwhole wheat flour (about 70 grams)
2 1/2 tablespoonsextra virgin olive oil (about 35 grams)
1 teaspoonfine salt
1/2 cupwater (about 100 grams)
5 1/3 ouncesiceberg lettuce (about 150 grams)
2 tablespoonsblack olives
1 clovegarlic
4sun-dried tomatoes
1well-drained mozzarella (or smoked mozzarella)
Salt to taste

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Steps

1 hour + 30 minutes resting time

1

Mix the flours with water, oil, and salt in a bowl. Once the ingredients are roughly combined, transfer the dough to a floured surface and continue kneading.
2

Knead until smooth and elastic. Let it rest under a bowl for 30 minutes. Sauté the julienned iceberg lettuce with garlic and a drizzle of oil. Once cooked, add the olives and tomatoes and let it rest.
3

Roll out the dough into a circle with a 28 cm diameter. Transfer to a well-oiled baking pan.
4

Fill the center of the quiche with the ingredients, leaving the edges empty. Fold the outer edges over themselves all around and bake at 400°F for 40-45 minutes. Serve hot.