You don’t want to spend long hours in the kitchen at the end of the weekend? How we understand you! However, there is no question of settling for leftovers from lunch or an ordinary can of sardines! The influencer mesrecettesfacilesandco offers us a recipe for quiche very appetizing, made from‘spinachricotta and Parmesan cheese. Something to delight the taste buds! This most comforting and delightful complete dish is truly perfect to end the weekend in style.
The recipe for ricotta and spinach quiche
Start the recipe by filling a mold with a pastry pre-spread. Prick with a fork and place in the refrigerator for 30 minutes while you prepare the filling.
Rinse and hull 100 g fresh baby spinach. Heat 1 tablespoon of olive oil in a pan, and melt 3/4 of the spinach for 2 to 3 minutes. Add salt and pepper.
Preheat the oven to 200°C. In a salad bowl, beat lightly 3 whole eggs then add 200 g of ricotta, 20 cl of milk, 45 g of grated parmesan and spinach. Salt and pepper again.
Pour this mixture onto the tart base and sprinkle the rest of the spinach. Bake for 40 minutes approximately.
Our tips and variations for a successful ricotta quiche
Preferably choose a pure butter shortcrust pastry. And if you have the time and inclination, make it yourself. This will take only few minutes ! Simply pour 200 g of classic wheat flour (T55) into a salad bowl, add a touch of salt and mix with 100 g of butter cut into cubes. Then, knead everything by adding a little water until you obtain a homogeneous dough. Form a ball and refrigerate for 30 minutes before rolling it out.
Also remember to prepare shortcrust pastry in advance and freeze it, pre-spread in a mold.
Don’t have any baby spinach in your fridge? No problem ! Use frozen spinach which you will cook according to the instructions on the packaging. And at the end of cooking, sprinkle your quiche with a few basil leaves.
You can also use grana padanoor even Emmental instead of Parmesan.
This ricotta quiche will be perfect served hot or warm. You can also accompany it with slices of raw ham.
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