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Saffron and Honey

Eat Chic

January 15, 2015

{simple suppers} Ricotta & spinach quiche

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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.

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5. Bake for half an hour, until the crust is golden and lightly browned, and the filling set.

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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..}

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Reader Interactions

Comments

  1. Bam's Kitchen says

    January 16, 2015 at 12:08 am

    Beautiful quiche and love the punch of colour and the addition of carrots. Take care, BAM

    Reply
    • saffronandhoney says

      January 16, 2015 at 3:38 am

      Thank you, Bam! You know I love colorful food 🙂

      Reply
  2. Karista says

    January 16, 2015 at 1:10 am

    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. 🙂

    Reply
    • saffronandhoney says

      January 16, 2015 at 3:43 am

      haha thank you, Karista for the ultimate compliment!

      Reply
  3. Alice says

    January 19, 2015 at 7:33 am

    Delcious crust, beautiful greens and a light & fluffy interior. My kinda food!

    Reply
    • saffronandhoney says

      January 19, 2015 at 2:08 pm

      Glad you approve, Alice! Mine too 🙂

      Reply
  4. Greg says

    January 19, 2015 at 10:37 pm

    That’s a work of art!

    Reply
    • saffronandhoney says

      January 20, 2015 at 12:24 am

      Thank you so much!

      Reply
  5. Debra says

    January 20, 2015 at 4:20 am

    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!

    Reply
    • saffronandhoney says

      January 20, 2015 at 5:25 pm

      Thanks so much! Glad you enjoyed it, Debra!

      Reply
  6. Teresa says

    January 29, 2015 at 2:51 am

    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…

    Reply
    • saffronandhoney says

      February 3, 2015 at 9:54 pm

      That is difficult with eggs, for sure…. good luck!

      Reply

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