When I buy green leafy vegetables like beets, spinach or turnip tops, I wash them immediately and cook in boiling water to reduce their volume. This helps me to find them in the fridge ready for use. In this way I can quickly prepare a side dish by sautéing them in a pan with garlic and extra virgin olive oil, or use them to prepare green flans. In this recipe, I will fill a quiche.


for the short crust pastry:

  • spelt flour (demi whole) 250 g
  • sparkling water 80 g
  • sunflower deodorized oil 60 g
  • salt q.s.

fro the filling:

  • boiled beets 300 g
  • 2 eggs
  • fresh ricotta 250 g
  • 1 glass almond drink
  • salt q.s.
  • pepper q.s.


Mix the ingredients for the short crust pastry: flour, water, salt, oil. In this recipe I used demi whole spelt flour.

Let the dough rest for about 15 minutes, then roll it out with a rolling pin in a thin sheet.

Then cover a spring release tin with the dough and fill it with the chopped beets.

Mix together ricotta cheese, eggs, almond milk, a pinch of salt and pepper.

Cover the chards with the mix and cut out the dough creating a border of about 2/3 cm.

Turn on the oven at 160 ° C / 320 F (conventional) and cook for about half an hour or until the crust is slightly browned and the filling is perfectly cooked.