Quiche is a favorite of mine for many reasons but mainly because it’s such an incredibly flexible dish, both in terms of seasonal ingredients and meals – there’s some extra satisfaction in having something that’s ready for breakfast, lunch or dinner.
The ricotta makes this quiche extra fluffy, making for a perfect light dinner to enjoy tonight. Ideally, in a cozy nook or a window seat, wrapped in a plaid blanket.
Tips: Remember to roll out and freeze your dough an hour or so before baking for extra crispness.
Ricotta and spinach quiche
You’ll need:
- pate brisee (recipe in link)
- 4 eggs
- 1/3 cup milk
- 1 cup part skim ricotta
- 4 T wholegrain mustard
- 1 cup fresh spinach, chopped
- 2-3 small carrots, sliced
- salt, pepper, pink peppercorns
1. After your pate brisee is ready & cooled, roll it out and drape over your pie pan. Crimp the edges, cover with plastic wrap and freeze for about an hour.
2. Preheat oven to 375F. Prick the bottom of the crust lightly with a fork.
3. Whisk together milk, ricotta, mustard, and eggs. Season with salt and pepper.
4. Layer the chopped spinach on the bottom of the crust, pour egg and cheese mixture on top, spreading it out evenly.
Top with carrots and sprinkle with a few pink peppercorns for color.
5. Bake for half an hour, until the crust is golden and lightly browned, and the filling set.
For more quiche ideas, tomato & basil, chanterelle & thyme, and cauliflower recipes here.
It’s also a great way to sneak some veggies in for the kids {shh..}
Beautiful quiche and love the punch of colour and the addition of carrots. Take care, BAM
Thank you, Bam! You know I love colorful food 🙂
Yum! I couldn’t think of anything more intelligent to say because it just looks so yummy! I’m definitely making this for dinner next week. 🙂
haha thank you, Karista for the ultimate compliment!
Delcious crust, beautiful greens and a light & fluffy interior. My kinda food!
Glad you approve, Alice! Mine too 🙂
That’s a work of art!
Thank you so much!
Your crust is so pretty! The entire quiche is quite lovely. I do love quiche and I appreciate the tip about freezing the dough for extra crispness. This is a winner, Ksenia!
Thanks so much! Glad you enjoyed it, Debra!
Looks great! Quiche has been a go to of mine, because the crust I use works out so perfectly gluten-free. Now that my partner’s gone vegan, I’m going to have to do a little more research on substitutions…
That is difficult with eggs, for sure…. good luck!