Here’s a recipe for an elegant Ricotta and Spinach Quiche that’s perfect for a brunch, lunch, or even a dinner. It’s light, creamy, and packed with flavor. Enjoy!
Elegant Ricotta and Spinach Quiche Recipe
Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
For the filling:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) package frozen spinach, thawed and squeezed dry (or 10 oz fresh spinach, wilted and chopped)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup shredded mozzarella cheese (optional, for extra creaminess)
Instructions:
- Prepare the crust:
- In a food processor, combine flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add 3 tablespoons of ice water and pulse until the dough begins to come together. If necessary, add a little more water.
- Turn the dough onto a lightly floured surface and knead it a few times until smooth. Form it into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
- After chilling, roll the dough out into a circle that fits a 9-inch tart pan or pie dish. Gently press it into the pan and trim any excess dough.
- Preheat the oven to 375°F (190°C). Line the crust with parchment paper or foil and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the paper and weights and bake for another 5 minutes until golden. Set aside.
- Make the filling:
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic and sauté until soft and fragrant, about 4-5 minutes.
- Add the spinach and cook for another 2 minutes until the moisture has evaporated. Remove from heat and let cool slightly.
- In a large bowl, whisk together the ricotta, Parmesan, eggs, heavy cream, and nutmeg. Season with salt and pepper to taste.
- Add the spinach and onion mixture to the bowl and stir to combine.
- Pour the filling into the pre-baked crust. Sprinkle shredded mozzarella over the top if using.
- Bake the quiche:
- Place the quiche in the oven and bake for 35-40 minutes, or until the filling is set and lightly golden on top.
- Let the quiche cool for about 10 minutes before slicing and serving.
Tips for Success:
- Crust: If you’re short on time, you can use a store-bought pie crust instead of making your own.
- Spinach: If using fresh spinach, sauté it until wilted and then squeeze out all excess moisture to prevent a soggy quiche.
- Make ahead: This quiche can be made a day in advance and gently reheated before serving.
- Variation: You can add herbs like basil or thyme for an extra layer of flavor, or some cooked bacon or prosciutto for a meaty option.
Serve this quiche with a simple side salad, and you’ve got a lovely, elegant meal!
