1. Prepare the Pastry Crust:
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Drizzle in the ice water, one tablespoon at a time, and stir until the dough starts to come together. Be careful not to overwork the dough. Shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and Prebake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes until the edges start to turn golden. Remove the parchment and weights, then bake for another 5 minutes. Let the crust cool slightly.
2. Prepare the Filling:
- Sauté the Garlic and Spinach: In a small skillet, heat a bit of olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Then, add the spinach and cook until wilted (about 2-3 minutes). If using frozen spinach, ensure it’s thawed and squeezed dry before adding it to the skillet.
- Mix the Egg Base: In a large bowl, whisk together the ricotta cheese, eggs, heavy cream, and milk until smooth. Stir in the Parmesan cheese, sautéed spinach, garlic, nutmeg, salt, and pepper. If using optional ingredients like sautéed onions or mushrooms, add them at this stage.
3. Assemble and Bake:
- Pour the Filling: Pour the spinach-ricotta mixture into the prebaked crust, spreading it evenly.
- Bake the Quiche: Bake the quiche in the preheated oven at 375°F (190°C) for 35-40 minutes, or until the filling is set and the top is lightly golden. A knife inserted in the center should come out clean.
- Cool Slightly: Allow the quiche to cool for 10 minutes before slicing. This will help the filling firm up and make it easier to cut.
Serving Suggestions
This Ricotta and Spinach Quiche is delicious on its own, but you can serve it with a side salad or roasted vegetables for a complete meal. For a brunch spread, pair it with fresh fruit, a light soup, or even a sparkling drink.
Tips for the Best Quiche
- Crust Options: If you’re short on time, you can use store-bought pie dough, but homemade crust will provide the best flavor and texture.
- Make-Ahead Option: The quiche can be baked in advance and stored in the refrigerator for up to 3 days. Reheat it in the oven at 350°F (175°C) for 10-15 minutes.
- Add Variety: Feel free to add other ingredients like cooked bacon, ham, or different cheeses to suit your taste.
Conclusion
This Classic Ricotta and Spinach Quiche is a perfect combination of flavors and textures, with a creamy, custard-like filling and a flaky crust. Whether served for brunch, lunch, or dinner, it’s a versatile dish that’s sure to become a favorite at your table.