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Quiche with ricotta and spinach
This delicious spinach and Parmesan pie is a perfect addition to any lunch or dinner. Simple to prepare, it features a creamy filling made from ricotta cheese and aromatic Parmesan, all encased in a crispy dough. Best served warm to enjoy all the flavors and textures of this delightful pie.
Ingridients:
500 g puff pastry
250 g ricotta cheese
200 g baby spinach
200 g Parmesan cheese
2 eggs
1 tsp. salt
Pepper to taste
Round baking dish with a diameter of 20 cm.
Instructions:
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.
