Spinach And Ricotta Quiche Recipe

The Best Rustic Ricotta Spinach Quiche • Happy Kitchen

WEBMar 28, 2016 · PREPARE THE FILLING: Roughly chop spinach and mince garlic. Heat a tablespoon of olive oil in a large skillet over medium heat. …

Rating: 4.7/5(3)
1. PREPARE THE CRUST: In a medium bowl, combine flour, salt and olive oil. Gradually add cold water until the dough is just combined. Knead until smooth. Separate 2/3 of the dough, keeping 1/3 for the top. Roll the 2/3-part with a rolling pin on a flour dusted surface until it's large enough to cover the bottom and sides of your backing pan. I use the 30-cm backing pan with 4 cm tall sides, so I rolled the dough until it was at least 38 cm in diameter. Wrap the dough around the rolling pin to transfer it to the backing pan. Use your fingers or a small rolling pin to line the dough. Trim the excess dough with a knife and add the scraps to the1/3-part. Wrap it in plastic foil and put it in the fridge.
2. Preheat the oven to 180 °C or 350 °F. Prick the crust all over with a fork. Bake it for 10 minutes.
3. PREPARE THE FILLING: Roughly chop spinach and mince garlic. Heat a tablespoon of olive oil in a large skillet over medium heat. Sautée garlic for 1-2 minutes and add spinach. Sautée for 5-6 minutes, until spinach is reduced in volume and the liquid is evaporated. Add lemon juice, salt, black pepper and nutmeg. Let cool. In a medium bowl, combine grated Parmesan, ricotta and an egg. Add cooled spinach. Fill the crust with the filling.
4. ADD EGGS: Use a spoon to make four wells in the filling. Crack one egg into each well.

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Crustless Quiche with Spinach and Ricotta Tasty Low …

WEBOct 6, 2017 · Pre-heat oven to 375 degrees. Butter the bottom and sides of a tart pan or pie plate. Wilt the spinach in 3 small batches for 1 minute …

1. Pre-heat oven to 375 degrees. Butter the bottom and sides of a tart pan or pie plate.
2. Wilt the spinach in 3 small batches for 1 minute in a microwave. Pat with paper towels to remove excess moisture and chop.
3. Beat the eggs by hand in a large mixing bowl and add all of the ingredients and mix well to incorporate.
4. Pour into the prepared tart/pie pan. You can fill to the brim. Any excess egg mixture can be baked in prepared individual ramekins or muffin tin.

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