Quiche Base Dough
|150 g||low fat ricotta|
|1 flat teaspoon||salt|
|1 heaped teaspoon||baking powder|
|300 g||whole wheat flour|
Mix the ricotta, milk, oil, egg and salt well in a bowl. Sift in the flour with the yeast and mix with a mixer (dough hook) until you get a smooth dough. Cover with a cloth and place in the refrigerator for 1 hour.
Divide the dough into two parts. Wrap one part in paper wrap, place in a freezer bag and freeze for another quiche.
Grease only the bottom(!) of a baking pan with a removable bottom, spread the dough on it, forming a 2 cm high rim on the sides. Fill as desired and bake in a preheated oven at 200 °C for 45 minutes.