[homemade] spinach with ricotta quiche [homemade] spinach with ricotta quiche

Preparation time: 30 min + 40 min cooking time -In a bowl, mix three eggs, 250 grams of ricotta, a pinch of salt, pepper, and grated Parmesan cheese. -In a pan, cook the spinach with a sauté of garlic, oil, and parsley. The spinach should release almost all its water, so at the end of cooking, increase the heat and stir frequently so it becomes more flavorful. Add salt halfway through cooking. -In an 18 cm baking pan, roll out the puff pastry and, after cutting the eggplant into 0.5 cm thick strips, arrange them along the edges and bottom. In addition to helping the spinach hold its shape, they will add a firm, sweet flavor to every bite. -Once the spinach is cooked, mix it with the eggs and ricotta prepared earlier. -Gently pour the mixture into the puff pastry and cover with more puff pastry. -Decorate the top as desired. I use leftover puff pastry, brushing it with extra virgin olive oil for added crunchiness, and I added sunflower seeds to the center and breadcrumbs to the outside. -Bake at 180 degrees Celsius for 40 minutes. In a convection oven, reduce the temperature to 170 degrees Celsius. -Once baked, it needs to cool completely to fully appreciate all the flavors and achieve the right consistency, so prepare it ahead of time. It will easily last three days in the refrigerator. I hope you like it. Bye from Italy. Enjoy! submitted by /u/blunathan [link] [comments]

Preparation time: 30 min + 40 min cooking time -In a bowl, mix three eggs, 250 grams of ricotta, a pinch of salt, pepper, and grated Parmesan cheese. -In a pan, cook the spinach with a sauté of garlic, oil, and parsley. The spinach should release almost all its water, so at the end of cooking, increase the heat and stir frequently so it becomes more flavorful. Add salt halfway through cooking. -In an 18 cm baking pan, roll out the puff pastry and, after cutting the eggplant into 0.5 cm thick strips, arrange them along the edges and bottom. In addition to helping the spinach hold its shape, they will add a firm, sweet flavor to every bite. -Once the spinach is cooked, mix it with the eggs and ricotta prepared earlier. -Gently pour the mixture into the puff pastry and cover with more puff pastry. -Decorate the top as desired. I use leftover puff pastry, brushing it with extra virgin olive oil for added crunchiness, and I added sunflower seeds to the center and breadcrumbs to the outside. -Bake at 180 degrees Celsius for 40 minutes. In a convection oven, reduce the temperature to 170 degrees Celsius. -Once baked, it needs to cool completely to fully appreciate all the flavors and achieve the right consistency, so prepare it ahead of time. It will easily last three days in the refrigerator. I hope you like it. Bye from Italy. Enjoy! submitted by /u/blunathan [link] [comments]

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