🥧 Creamy Spinach Ricotta Quiche

Name: Creamy Spinach Ricotta Quiche
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Puff pastry sheet, frozen; 100 g Hard cheese (Gouda or Emmental), grated; 250 g Ricotta; 4 Stk Eggs; 100 g Fresh curd cheese (quark-like); 200 g Frozen spinach (thawed and well squeezed); 1 Prm Nutmeg (ground); 1/2 TL Salt; 1/2 TL Black pepper; 1 EL Olive oil

420 kcal · 45 min · 4 servings

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Ingredients

500 g Puff pastry sheet, frozen
100 g Hard cheese (Gouda or Emmental), grated
250 g Ricotta
4 Stk Eggs
100 g Fresh curd cheese (quark-like)
200 g Frozen spinach (thawed and well squeezed)
1 Prm Nutmeg (ground)
1/2 TL Salt
1/2 TL Black pepper
1 EL Olive oil

Instructions

1. Preheat the oven to 180 °C (356 °F) conventional mode. Grease a springform pan (26 cm / 10 inch diameter) with a little olive oil and coat it thinly.
2. Let the puff pastry thaw at room temperature so it is easy to roll out. Roll the dough on a floured work surface so it completely lines the pan. Press it gently into the corners and leave about 2 cm (0.8 inch) border.
3. Use a fork to prick the bottom of the dough several times (this is called docking, prevents bubbling). Blind bake the crust for 10 minutes (without filling). Remove from the oven.
4. While the crust bakes, mix the ricotta, fresh curd cheese, and eggs in a large bowl until smooth. Season with salt, pepper, and a pinch of nutmeg.
5. Squeeze the thawed spinach firmly with your hands or a towel to remove as much water as possible. Roughly chop the spinach and mix it with the cheese mixture.
6. Pour the spinach ricotta mixture into the pre-baked puff pastry crust. Evenly distribute the grated hard cheese on top.
7. Bake the quiche for another 30-35 minutes in the oven until the filling is set and the surface is golden brown. Let the quiche cool for 5 minutes before serving.

Nutrition per serving

kcal: 420
Protein: 22 g · Fett/Fat: 28 g · Carbs: 25 g