After making Spinach and Ricotta Ravioli a few days back, I had some spinach and ricotta cheese remaining in my refrigerator. I started to think on how to use them both together as I simply adore this combination. Plain flour and eggs are mostly available in my kitchen, so, there came Spinach and Ricotta Quiche to my mind.
Quiche is a baked open-topped pastry or tart with a savoury filling thickened with eggs. It’s a delectable dish for a high-tea or a dinner party. A crispy crust with a soft filling of my favourite combination was all that I needed for a perfect dinner. You can have it with a sauce of your choice or relish it just as is like I did.
Here’s the recipe for you. Let’s get baking.
Preparation Time 30 to 45 minutes
Baking Time 40 – 45 minutes
Main Ingredients Maida (Plain Flour), Eggs, Spinach, Ricotta and Parmesan Cheese
Main Equipment Oven
Course Appetizer or Main-course
Level Of Cooking Medium
- Plain Flour (Maida) 1 cup OR Plain Flour and Whole Wheat Flour – half-half (for dough), 1/4 cup (for dusting)
- Salted Butter 1/2 cup (50 grams) at room temperature
- Water for dough
- Onions 2 medium size (chopped length-wise)
- Garlic 2 cloves (finely chopped)
- Spinach 200 grams (diced)
- Ricotta Cheese 1 cup
- Shredded/Grated Parmesan Cheese 1 cup
- Eggs 4 beaten
- Black Pepper Powder 1 teaspoon
- Olive Oil (or any other cooking oil) 2 tablespoons
- Fresh Cream 3 tablespoons
- Salt to taste
To make the dough – Take Plain Flour (maida) or plain flour and whole wheat flour (half-half) in a deep bowl. Add salt and salted butter (room temperature). Gradually add water and knead into a semi-soft dough. (Use the some flour for dusting at intervals). Cover and let it rest for 30-45 minutes in a refrigerator.
During this time, prepare your filling. Heat a pan with olive oil for a minute. Add garlic. After 20 seconds, add the onions. Sauté till translucent (around 2 minutes). Now add salt and pepper to it and mix. Add spinach and cook for 4-5 minutes. Let the mixture cool down for 15-20 minutes.
Take a deep bowl and put the eggs, salt, ricotta cheese and 1/2 cup shredded parmesan cheese and whisk well. Add the fried spinach to this and mix very well. Keep aside.
Take the dough out from the refrigerator and roll out into a thin circle (start from the middle and roll over gently) by using a rolling pin (belan) on a lightly floured work surface (it’s okay if it’s not a perfect circle). The size should be slightly bigger than your baking tin/tart tray.)
Pre-heat the oven at 180 degree celsius (around 350 degrees fahrenheit). Get your pastry (rolled dough) in the baking tin/tart tray and roll it all into the middle. Now, unfold to the edges and get it right to the corners of the tin/tart tray (If there is too much extra dough on the sides then cut it. Little bit extra dough on the sides is fine, you can pinch it in to make a nice border of your quiche).
Pour the filling (egg mixture) in the baking tin/tart tray. Ensure it is spread well all over. Now sprinkle the remaining shredded/grated parmesan cheese all over (Sprinkling of cheese on the top will give your quiche a nice brown colour once it’s baked).
Put your baking tin/tart tray inside the oven and bake for 40-45 minutes. Check after 40 minutes. If required or to make it more brown, bake for another 5-7 minutes.Step 8
Take the tray out of the oven and let it stay for 5-7 minutes. Your amazing quiche is ready. Cut it into 8 triangles (cut the whole quiche into a plus shape then each part into half). Your Spinach and Ricotta Quiche is ready to be served. It can be served hot or cold.