Quiche with Alheira and Sprouts

Place the shortcrust plate over a removable bottom baking pan. With a fork chop the bottom and cover with beans or other dried legumes and bake for 10 min at 180º. Let it cool out of the oven by removing beans or legumes.

Remove the skin to the alheira by making a blow to the length. Peel and cut the 2 cloves of garlic into blades.

Bring a skillet over low heat with a drizzle of olive oil and cook the pan while undoing it. Remove after 5 min and in the same skillet add a drizzle of olive oil and the garlic. As soon as it boils add the spinach and turn the heat up to maximum. Let cook constantly stirring for about 3 min and turn off.

Add the alheira and mix by wrapping.

Beat eggs and season with salt and black pepper.

In the pie form distribute the mixture of alheira and spinach and cover with beaten eggs.

Bake in the preheated oven at 180º for about 15 min or until the eggs are solidified and the surface golden.