Bulgur and Spinach Quiche

For the Crust:

  • 3 medium potatoes (peeled)
  • 2 cups #1 fine bulgur
  • 1/2 cup flour
  • 1 egg
  • 1 teaspoon salt and black pepper
  • 1 tablespoon 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

For the Crust:

  1. Cut the potatoes into thirds and drop into 2 cups of water. Boil for 20-25 minutes. Drain, let 3-4 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.

For the Filling:

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease 6 small crust pans or 1 medium size pan. Arrange bulgur mixture at the bottom and sides of the pan _ inch thick like a crust. Spoon the spinach mixture into the crusts and add remaining Parmesan cheese on top. Bake 15-20 minutes. Serve on sauce with wedges of lemon.

Sauce

  1. 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.

Recipe from Nursen Dogan’s Turkish Kitchen