Elegant Ricotta and Spinach Quiche

– 1 1/4 cups All-purpose flour

– 1/2 tsp Salt

– 1/2 cup Unsalted butter (cold, cut into cubes)

– 3-4 tbsp Ice water

– 1 tbsp Olive oil (for sautéing)

– 1/2 medium Onion (finely chopped)

– 2 cups Fresh spinach (roughly chopped)

– 1 cup Ricotta cheese

– 3 large Eggs

– 1/2 cup Heavy cream

– 1/2 cup Grated Parmesan cheese

– 1/4 tsp Nutmeg

– Salt and pepper (to taste)

– 1/2 cup Shredded mozzarella cheese (optional, for topping)

– In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.

– Gradually add the ice water, 1 tablespoon at a time, pulsing until the dough begins to come together.

– Turn the dough out onto a lightly floured surface and knead briefly until it forms a smooth ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

– Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.

– Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly. Once cooled, squeeze out any excess moisture from the spinach and set aside.

– In a mixing bowl, whisk together the ricotta cheese, eggs, heavy cream, Parmesan cheese, nutmeg, salt, and pepper until smooth and well-combined.

– Stir in the cooked spinach and onion mixture. Set aside.

3. Preheat the Oven:

– Preheat your oven to 375°F (190°C).

– On a floured surface, roll out the dough to fit a 9-inch pie dish or tart pan. Press the dough into the pan and trim any excess dough from the edges.

– Place parchment paper over the dough and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes until the crust is lightly golden.

– Pour the ricotta and spinach filling into the baked crust. Smooth the top with a spatula.

– If desired, sprinkle shredded mozzarella cheese on top for extra richness and flavor.

– Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown. You can insert a toothpick into the center to check for doneness—if it comes out clean, the quiche is ready.

– Let the quiche cool for at least 10 minutes before slicing and serving.

– Serve warm or at room temperature with a light salad on the side.

Enjoy!