Spinach and Ricotta Quiche
6 servings
90 minutes
Spinach and ricotta quiche is an elegant dish of French cuisine that captivates with its tenderness and harmony of flavors. Traditionally, quiche originated in Lorraine, France, where a thin shortcrust pastry serves as the perfect canvas for a light, creamy filling. Here, ricotta adds softness while spinach brings a fresh green note complemented by the sharpness of cheddar and parmesan. A light aroma of green onions enhances the overall composition, making the dish balanced. Quiche is good both hot and cold, making it ideal for a leisurely breakfast, an exquisite dinner or a picnic. Serve it with a light salad and a glass of white wine for a true gastronomic delight.
1
Preheat the oven to 220 degrees.
2
Place the dough in a round pan with low edges. Prick it several times with a fork and bake for about 15 minutes until the dough is dry and golden. Let it cool.
- Shortcrust pastry: 500 g
3
Lightly beat the ricotta in a small bowl. Then gradually add the cream and eggs. Add thawed spinach, grated cheddar and parmesan, and finely chopped green onions. Season with salt and pepper and mix everything well.
- Ricotta cheese: 90 g
- Cream: 0.3 glass
- Chicken egg: 3 pieces
- Frozen spinach: 290 g
- Cheddar cheese: 0.5 glass
- Grated Parmesan cheese: 30 g
- Spring onion: 6 stems
- Salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
4
Spread the filling on the prepared base and bake for about 25 minutes. Cool for 10 minutes and serve.
- Ricotta cheese: 90 g
- Cream: 0.3 glass
- Chicken egg: 3 pieces
- Frozen spinach: 290 g
- Cheddar cheese: 0.5 glass
- Grated Parmesan cheese: 30 g
- Spring onion: 6 stems
- Salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
