Ricotta and Spinach Quiche: simple, vegetarian, comforting and delicious !
For Easter brunch, we serve many savoury and sweet dishes and this Ricotta and Spinach Quiche is ment for vegetarians.
My brother in law prepares Easter Sweet Bread and we eat it with ham and horseradish : my father started this tradition and was persistent enough to wait for us all to do the same. And we do !
I bake this Ricotta ans Spinach Quiche not only for Easter but throughout the year since we love lunches / dinners combined with Ricotta and greens.
To simplify the process, I suggest you use store bough puff pasty. If you find it complicated to cut two rounded parts and the ribbon to lay on the sides, you may also gently press the whole rolled out pastry into the dish and cut away the remaining pastry so you simply pour the filling and place boiled eggs into it. Just be sure to cover it afterwards. When I make the quiche, I cut the pastry. Instructions are written in that manner.
Here is the photo showing quiche before you cover it :
The best is fresh baby spinach to use but if you include frozen but thawed and chopped , it also works all right. Just dry it to separate extra water, once melted.
While making this one, I was inspired to cut out flowers’ shapes from the remaining pastry to garnish the top of the quiche before baking. You can also cut the sticks, egg wash them and sprinkle with salt to have frugal, tasty bread sticks …
Ricotta and Spinach Quiche
- 2 store bought puff pastries ( each 16 x 10 inches )
- 5 large eggs, hard boiled
- Filling ingredients:
- 2 eggs
- 5 Tbsp parmesan
- 1 ½ cup Ricotta cheese
- 1 ½ cup whittled chopped spinach
- 4 Tbsp bread crumbs
- Pinch of baking powder
- Salt, ground black pepper and garlic powder to taste
- Egg wash ingredients:
- 1 egg yolk + 1 Tbsp water
Cover rounded ( 8.5 inches diameter ) baking dish with baking paper ( both bottom and the sides ) and spray with vegetable oil.
Roll out one puff pastry and cut rounded shape to fit the dish bottom.
For the side of the dish, cut one ribbon 28 inches long, 2 inches wide.
Roll out the second puff pastry and cut the rounded shape for the top of quiche.
Preheat the oven to 180 C / 356 F.
Mix 2 eggs, Parmesan, Ricotta and bread crumbs. Add chopped spinach, baking powder, salt, ground black pepper and garlic powder.
Place the puff pastry ribbon along the rounded side of the dish. Press with your finger tips to fit to the bottom pastry.
Slowly pour the filling into the dish.
Place 5 hard boiled eggs into the filling.
Cover the filling with the second rounded puff pastry.
Before baking you may cut little shapes to garnish the top of the quiche.
Egg wash the top and bake for 43 minutes.