• Stephanie Marmier

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.



Ingredients:

The crust

200g/11/2 cup flour

100g/1 stick butter

1/2 tsp salt

50ml/1/4 cup water


The filling

1 onion or shallot, minced

1 glove of garlic, minced (optional)

1 Tbs butter

450gr/1lbs spinach

250gr/1cup Ricotta

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


Instructions

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.






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