Print Options:

Quick and healthy spinach and ricotta quiche

Yields1 ServingPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

How to bake a quick and healthy quiche ricotta spinach Italian pie

 250 g flour
 125 g cold butter, in cubes
 60 ml cold water
 4 g salt
 250 g frozen spinach, chopped
 250 g ricotta cheese
 25 g grated parmesan
 1 egg
 1 pinch salt
 1 pinch nutmeg
1

Mix Flour (250g), cold butter (125g), water (60ml) and salt (4g) with the flat beater of your machine or knead quickly by hand.

2

Lay baking paper on your quiche baking tin. Spread 2/3 of the dough on it for the base. I like to do this with my hands and fingertips, but you can also use a rolling pin of course.

3

Use the remaining dough to make the borders: roll out logs and place them on the sides, then use a fork to make nice marks.
Refrigerate the dough for at least 30 minutes.

4

For the filling, you will need to cook the spinach to get rid of all the excess water.

5

Once the spinach has cooled down, add the ricotta (250g), parmesan (25g), salt, nutmeg and egg and mix well.

6

Spread the filling on your pastry and bake at 190C (preheated oven) for 30 minutes or until golden brown on the sides.

7

Enjoy it with a fresh salad!