Spinach Ricotta Quiche | How to Make Ricotta Quiche | Spinach Quiche Recipe
Spinach Ricotta Quiche is one of my favorite dishes. The tartness of spinach combined with the creamy sweetness of ricotta makes this dish irresistible for breakfast, lunch, or dinner.
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INGREDIENTS
For the crust:
50 g unsalted butter, at room temperature
1 egg
100 g all-purpose flour
100 g whole-wheat flour
3 tablespoons milk
Salt, to taste
For the filling:
3 eggs
100 ml heavy cream or milk
300 g fresh ricotta cheese
300 g fresh spinach
50 g cheese Parmesan
1 tablespoon unsalted butter
Salt and pepper, to taste
PREPARATION
1. Preheat oven to 360°F/180°С.
2. Make the crust. Using hands mix the flour, salt and butter in a small crumb. Add egg, heavy cream and knead elastic dough. Put into fridge for 15 minutes.
3. Roll out the dough between two layers of plastic wrap in a thin layer and put into the fridge for 15 minutes.
4. Grease a pie plate or tart pan with butter. Gently pat down pie crust around the base and sides of the pie plate, cutting off any excess with a knife. Poke several holes in the dough resting on the base of the plate. Lay the dough with parchment and fill weight (this may be peas, beans, chickpeas).
5. Bake for about 10 minutes.
6. Make the filling. In a medium pan, cook the spinach with olive oil over medium heat for 10 minutes. Remove from heat and cool to room temperature. Using a mixer, chop cooked spinach (optional).
7. In a large bowl, combine ricotta cheese and parmesan cheese, heavy cream and eggs and mix well. Stir into spinach mixture.
8. Pour into pastry shell. Bake 25 minutes or until cooked. Allow quiche to cool for 5-10 minutes before serving. Enjoy!
VEGETARIAN DISH #2/ITALIAN SPINACH And RICOTTA QUICHE
#ITALIAN_SPiNACH_RICOTTA_QUICHE
Ingredients :
500 g spinach
500g ricotta cheese
1 chopped onion
1 large egg
1tsp salt
1/4 black pepper
100 g grated Parmesan cheese
Puff pastry for the base
Directions:
Heat the oven to 180 degrees
Prick the pie crust and bake for 15 minutes
Remove from the oven .
Wash and steam the Spinach
After steaming ,squeeze to remove the excess water.
Stir fry the onions till translucent brown .
Add the spinach and stir fry for only 1 minute.
Put in the blender all the ingredients and blend it according to your desired texture of the quiche.
Pour into bake crust.
Bake at 350F/180 Deg for 30 minutes or until cook .
Spinach and Ricotta Pie Recipe
Today I would like to share with you my Spinach and Ricotta Pie recipe.
Written recipe:
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Spinach and cheese Quiche Recipe
Spinach and cheese Quiche - this recipe so delicious and rich! Good for special occasions, parties and birth days. Instad of gruyere cheese you can use any kind of cheese like, such as cheddar.
Printable Version:
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Ingredients:
For the crust:
2¼ cups (280g) flour
3/4 cup (170g) cold butter, cubed
1 teaspoon salt
4-6 tablespoons cold water
For the filing:
14 oz (400g) fresh spinach
1 yellow onion
1 red onion
2 garlic cloves, crushed (optional)
3 eggs
1 cup (240 ml) heavy cream
7 oz (200g) gruyere cheese
3oz (90g) blue cheese such as gorgonzola
1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg
Butter + olive oil for frying
Method:
1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Meanwhile make the filling: chop onions. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain.
4. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside.
5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
6. Preheat oven to 350F (175C)
7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven.
8. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.
9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly.
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Kitchen Equipment:
Nonstick 9-Inch Tart Pan with Removable Loose Bottom:
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Spinach Ricotta Quiche
This easy vegetarian quiche recipe is made with spinach, ricotta cheese, eggs, tomatoes and basil. Perfect for breakfast, lunch or brunch or serve it with a salad for a light dinner. #quiche #quicherecipe #vegetarian #brunch
How to Make Italian Savory Pie with Ricotta and Spinach (LIGHT & FLAKY)
Italian Savory Pie with Less butter (LIGHT & FLAKEY)
This Italian savory pie crust is simple to make and it won't disappoint you. It is lighter than most since it contains less butter than other pie crusts.
RECIPE (for guaranteed results, I suggest using grams as the unit of measurement)
- for pie crust with LESS BUTTER:
250 g flour (1 cup + 3/4 cup)
80 g butter (1/3 cup)
120 g water (1/2 cup)
3 g salt (1/2 tsp)
paprika to taste (optional)
- for the filling (for 9-inch pan):
400 g spinach (14 oz)
300 ricotta cheese (1 cup +1/4 cup)
50 g grated cheese (1/3 cup)
1/2 onion
black pepper
salt
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Editors: Giulia Ardizzone and Steven Sangster
#easterpie #savorypie #italian #savourypiecrust #piecrust #italianpie #vegetarianpie #lightpie