Ricotta and Spinach Quiche
1 bunch fresh spinach or 1 10 ounce package frozen, thawed
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 cup cream + 1 cup milk
salt and pepper
Line a deep 10 inch quiche pan with a rich tart pastry of your choice and bake 15 minutes at 425F. Wash spinach and cook for a few minutes. Squeeze out all water and chop. Combine with ricotta cheese, a little grated nutmeg and 1/2 cup of the Parmesan cheese. Spread over the bottom of the pastry shell. Beat eggs lightly and combine with cream and milk. Season with salt and pepper and pour over cheese mixture. Sprinkle remaining cheese over top. Bake in a 425F oven for 15 minutes; reduce heat and bake at 325F for 30 to 35 minutes more until crust is golden brown. Let quiche rest for 5 to 10 minutes before serving.
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