Spinach and Ricotta Quiche

Here is a nice and easy recipe. Ideal to bring for a potluck or in a buffet or simply to share with friends. Also a good idea for a lunchbox.

tarte-épinard2
Preparation: 15 minutes
Cooking: 20 minutes
Servings: 4 to 6
Level: Easy
Cost: cheap (around £1.5/pers)

Equipment: oven, oven dish, large bowl

 

Ingredients:
– a roll of shortcrust pastry (ready, or recipe here)
– 3 eggs
– 200 g of spinach (fresh or frozen)
– 250 g of ricotta
– 30 g of grated parmesan
– salt, pepper, ground nutmeg (optional)

Pre-heat your oven 180-200° degrees celsius.
Roll out the pastry in an oven dish and bake for 10 minutes.

In the meantime, mix in a bowl the eggs, ricotta, parmesan, nutmeg, salt and pepper.
Whisk the mixture till it becomes homogeneous.
Defroze the spinach in the microvawe or in a pan on the hob or stir two minutes in an oiled pan on the hob if you are using fresh leaves. Then add to the mixture.
Pour the mixture on the pastry and bake for 20 minutes.
Leave to rest 5 minutes before serving.

Tips:
It can be eaten cold or hot
Good served with a salad

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3 thoughts on “Spinach and Ricotta Quiche

  1. Pingback: Shortcrust pastry | La Petite Frenchy

  2. Very tasty recipe. My friends love it (even the carnivore ones) and I love it. Adding nutmeg has elevated the dish. Thx La Petite Frenchy !!

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