Spinach and Ricotta Quiche
Easy and tasty way to get your load of green with this quiche that can also be made the day before. I tried this recipe when one of our farmer at the Copley Market gave us two fresh bags of spinach. Did you know that spinach is another superfood. It is low in calorie, it supports skin, hair and bone health and is a good source of iron, magnesium and calcium just to mention a few benefits.
200g/11/2 cup flour
100g/1 stick butter
1/2 tsp salt
50ml/1/4 cup water
1 onion or shallot, minced
1 glove of garlic, minced (optional)
1 Tbs butter
2 eggs and 1 white egg
100ml/1/2 cup heavy cream (can be replace with sour cream)
100gr/1/2 cup grated cheese (optional)
Salt and pepper to taste
1 heavy pinch of nutmeg
1. Preheat oven to 380F
2. Melt butter in a pot and sautéed onion or shallot, add the garlic and the washed spinach. Add salt, pepper and nutmeg.
3. Once cooked chopped the spinach, add the ricotta and mix gently.
4. In a large bowl combine cream, eggs and optional cheese and stir in spinach and ricotta mixture.
5. Poor into crust and bake for 35 min or until the crust and the filling are golden brown.
Serve with a seasonal salad.