The Best Ricotta Spinach Quiche
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
1 hr 10 mins
-
Servings
8 servings
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Calories
306 kcal
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Course
Main Course
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Cuisine
French
The Best Ricotta Spinach Quiche
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The Best Rustic Ricotta Spinach Quiche: Easy 1-hour recipe of the best ever spinach quiche with whole wheat crust and creamy spinach ricotta filling.
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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
- a pinch 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
- 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.
- Preheat the oven to 180 °C or 350 °F. Prick the crust all over with a fork. Bake it for 10 minutes.
- 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.
- ADD EGGS: Use a spoon to make four wells in the filling. Crack one egg into each well.
- 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.
- BAKE: Bake the quiche for 40 minutes or until golden brown. Let cool. Enjoy!
Notes
- Store in the fridge for up to 3 days.
Nutrition Information
Show Details
Calories
306kcal
(15%)
Carbohydrates
27g
(9%)
Protein
19g
(38%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
136mg
(45%)
Sodium
622mg
(26%)
Potassium
564mg
(16%)
Fiber
4g
(16%)
Vitamin A
6330IU
(127%)
Vitamin C
18.3mg
(20%)
Calcium
341mg
(34%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 136mg | 45% |
| Sodium | 622mg | 26% |
| Potassium | 564mg | 12% |
| Fiber | 4g | 16% |
| Vitamin A | 6330IU | 127% |
| Vitamin C | 18.3mg | 20% |
| Calcium | 341mg | 34% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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