For 15 pieces
Ingredients for the shortcrust pastry:

500g rice flour
250g butter
4 egg yolks
1 whole egg
15g salt
150g powdered sugar
pepper

Method

Knead the rice flour with the butter. Add egg yolks, egg, salt, pepper and powdered sugar. Knead everything, creating a homogeneous mixture. Wrap the dough in clingwrap and let it rest in the refrigerator for 30 minutes. Roll out the dough (3mm), dusting the rice flour on the work surface and press it into the cases.
Ingredients for the filling:

300g cooking cream
200g milk
4 whole eggs
80g Parmigiano
200g spinach
salt, pepper and nutmeg

Method

Blench the spinach and to make the filling put all ingredients together and mix them. Pour the stuffing into the molds and bake in preheated oven at 170° for 30 minutes.