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Rustic Ricotta Spinach Quiche

The Best Ricotta Spinach Quiche

Course Main Course
Cuisine French
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

For the crust:

  • 250 grams or 2 cups whole wheat flour
  • 1 teaspoon salt
  • 80 ml or 1/3 cup light olive oil + 1 tablespoon
  • 100 ml or 0.4 cup cold water

For the filling:

  • 500 grams or 2 1/2 cups raw spinach washed
  • 2 cloves garlic
  • 2 teaspoons lemon juice
  • salt
  • black pepper
  • pinch aof nutmeg
  • 100 grams or 1 cup Parmesan grated (or any other hard cheese for vegetarians)
  • 400 grams or 1 3/4 cups ricotta
  • 5 eggs

Instructions

  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.
  5. MAKE A LATTICE TOP: Take the rest of the dough from the fridge. Roll it on a flour dusted surface until it's slightly larger than the diameter of your backing pan. Use this tutorial to make a lattice top. Otherwise, place the dough on top of the quiche and cut off the edges with a knife, to save time.
  6. BAKE: Bake the quiche for 40 minutes or until golden brown. Let cool. Enjoy!