Quiche of escarole, raisins and pine nuts

For 8 personand
300 g flour 00
1/2 cube of yeast
250 ml lukewarm water
2 teaspoons salt
1 smooth escarole (endive)
50 g black olives into pieces
20 g of shelled pine nuts
3 tablespoons capers well rinsed
1 clove of garlic
3 tablespoons of extra virgin olive oil
salt
15 g raisins softened

Prepare it the day before and serve it warmed in the oven.

In a bowl mix flour, salt, yeast dissolved in a little water and knead vigorously for 20 minutes, until it forms a soft dough but consistent.
Let it rise for 4 hours or longer, until doubled.
Clean the escarole, scold the leaves in water bills and cut into pieces.
In a saucepan, heat the oil and the garlic, then take it out and gently imbionditevi olives, capers, pine nuts and raisins; after 5 minutes add the escarole.
Cook for 20 minutes.
Divide the dough into 2 pieces and lay them with a rolling pin into 2 circles, one of which is slightly larger than the other.
Grease a baking dish with a diameter of 20 cm, stretch out the dough with a fork, bucatela largest, pour the vegetables and cover with the other sheet, sealing the edges. Bake at 200°C for 40 minutes.