The heart of this recipe lies in the harmonious balance between the creamy ricotta and the tender spinach, enhanced by a medley of subtle yet vibrant flavors. The nutmeg adds a warm, aromatic undertone, while the Parmesan provides a savory depth that perfectly complements the freshness of the parsley. Encased in a buttery, flaky crust, this quiche is as visually stunning as it is delicious, making it the centerpiece of any meal.
Ingredients
For the crust
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 tsp salt
- 2-4 tbsp ice water
For the filling
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 3 large eggs
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped
- Optional: 1/4 cup sun-dried tomatoes, chopped
Instructions
- Prepare the crust:
- In a mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat the oven:
- Preheat your oven to 375°F (190°C).
- Roll out the crust:
- On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan, pressing it into the edges. Trim excess dough and prick the base with a fork. Chill the crust for 15 minutes.
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes. Set aside to cool.
- Prepare the filling:
- In a skillet, heat olive oil over medium heat. Sauté the onion until soft, about 3 minutes. Add garlic and cook for 1 minute. Stir in spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, whisk together ricotta, Parmesan, heavy cream, and eggs. Season with nutmeg, salt, and pepper. Stir in parsley and the cooled spinach mixture. Add sun-dried tomatoes if using.
- Assemble the quiche:
- Pour the filling into the pre-baked crust, spreading it evenly. Bake for 35-40 minutes, or until the center is just set and the top is lightly golden.
- Cool and serve:
- Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.
