Description
Indulge in the delicious flavors of Elegant Ricotta and Spinach Quiche. Discover the perfect recipe for a savory brunch option.
Ingredients
Scale
- 1½ cups (190g) all-purpose flour
- ½ teaspoon salt
- ½ cup (113g) cold unsalted butter, cubed
- 3–4 tablespoons ice water
- 2 tablespoons olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 10 ounces (285g) fresh spinach, roughly chopped
- 1½ cups (375g) whole milk ricotta cheese
- 4 large eggs
- ¾ cup (180ml) heavy cream
- ¼ cup (25g) freshly grated Parmesan cheese
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon fresh rosemary, finely chopped
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (113g) shredded Gruyère or Swiss cheese
Instructions
- Step 1: Prepare the Crust In a large bowl, whisk together flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water, one tablespoon at a time, mixing gently until the dough just comes together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Step 2: Roll and Blind Bake Preheat your oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch quiche dish or pie plate, gently pressing into the bottom and sides. Trim excess dough, leaving a 1/2-inch overhang, then fold and crimp the edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until just beginning to color.
- Step 3: Prepare the Filling While the crust bakes, heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add spinach in batches, stirring until wilted. Transfer to a colander and press out excess moisture. Let cool slightly.
- Step 4: Mix the Custard In a large bowl, whisk eggs until light and frothy. Add ricotta cheese, heavy cream, Parmesan, herbs, nutmeg, salt, and pepper. Whisk until smooth and well combined. Fold in the cooled spinach mixture and half of the Gruyère cheese, ensuring even distribution.
- Step 5: Assemble and Bake Pour the filling into the partially baked crust and sprinkle the remaining Gruyère on top. Place the quiche on a baking sheet and bake at 375°F (190°C) for 35-40 minutes, until the center is set but still slightly jiggly. The top should be golden brown and puffed. Let cool for at least 15 minutes before slicing to allow the filling to set completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg