Quiche with ricotta and spinach

Preheat the oven to 180°C (350°F).

Line the pan with parchment paper.

Wash and dry the spinach, then chop it finely.

Grate the Parmesan cheese coarsely.

In a bowl, mix the ricotta cheese, eggs, grated Parmesan, salt, and pepper.

Roll out the thawed dough slightly and cut a circle 1.5 cm larger than the pan. Place it in the pan.

Spread the filling over the dough.

Neatly fold the edges of the pie dough over the filling.

Bake for 50 minutes until golden brown.

Serve warm.

Recipe and photos were made for Striped Apron magazine, Spring 2020.