Are you craving a comforting, healthy, and absolutely delicious meal that’s surprisingly easy to make? Look no further! This spinach and ricotta quiche recipe is perfect for a quick weeknight dinner, a delightful weekend brunch, or even a sophisticated lunchbox addition. Packed with fresh spinach, creamy ricotta, and a flaky crust, this quiche is a crowd-pleaser guaranteed to impress. Forget complicated recipes; this one is simple enough for beginners yet satisfying enough for seasoned cooks. Let’s get started on this journey to homemade cooking bliss!
Ingredients:
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For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup ice water
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For the Filling:
- 1 tablespoon olive oil
- 10 ounces fresh spinach, washed and roughly chopped
- 15 ounces ricotta cheese
- 2 large eggs
- 1 cup milk or cream (half-and-half works well too!)
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup sun-dried tomatoes, chopped
Instructions:
Step 1: Make the Crust
In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes. This chilling step is crucial for a flaky crust!
Step 2: Prepare the Filling
While the dough chills, heat the olive oil in a pan over medium heat. Add the spinach and cook until wilted, about 3-5 minutes. Set aside to cool slightly. In a separate bowl, combine the ricotta cheese, eggs, milk, Parmesan cheese, basil, salt, and pepper. If using, add the sun-dried tomatoes now. Gently stir in the wilted spinach.
Step 3: Assemble and Bake
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough and fit it into a 9-inch pie plate. Trim and crimp the edges. Pour the ricotta and spinach mixture into the crust.
Bake for 40-45 minutes, or until the crust is golden brown and the filling is set. Let the quiche cool slightly before slicing and serving. This allows the filling to firm up beautifully.
Cooking Tips for the Best Quiche:
- Blind baking: For an extra-crispy crust, you can pre-bake the crust for 10-12 minutes before adding the filling. Simply line the crust with parchment paper and fill with pie weights or dried beans.
- Don't overbake: Overbaking can lead to a dry quiche. Check for doneness with a knife inserted near the center; it should come out clean.
- Fresh herbs are best: Fresh basil adds a vibrant flavor that elevates this dish.
Variations:
- Add some veggies: Feel free to experiment with other vegetables like mushrooms, bell peppers, or onions.
- Spice it up: A pinch of red pepper flakes adds a nice kick.
- Cheese variations: Try using different cheeses like feta or goat cheese instead of, or in addition to, the ricotta and Parmesan.
Nutritional Information (per serving, approximate):
This information is an estimate and can vary based on specific ingredients used.
- Calories: Approximately 300-350
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 20-25g
This spinach and ricotta quiche recipe is a simple yet elegant way to enjoy a healthy and delicious meal. It’s a fantastic option for busy weeknights, effortless entertaining, or a satisfying lunch. Enjoy this easy recipe and let your culinary creativity shine!