Spinach and Ricotta Quiche from my Italian grandma

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I want to share with you this recipe, for us is kind of family tradition since my grandma in Italy always prepare it when we visit her. It is delicious and very easy and cheap too! Enjoy!

(We call it torta salata ricotta e spinaci)

INGREDIENTS

1.1 lb (500 g) fresh spinach

0.77 lb (350 g) cow's milk ricotta cheese

1 sheet of puff pastry

1 egg + 1 egg yolk for brushing

0.22 lb (100 g) grated Parmesan cheese

nutmeg

salt

1 clove of garlic

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  1. To prepare the spinach and ricotta quiche, start with the filling. Thoroughly wash the spinach. In a saucepan, cook them for about ten minutes over low heat with two tablespoons of extra virgin olive oil and a clove of garlic. Adjust the salt at the end of cooking and remove the garlic.
  2. Once cooked, squeeze out the excess water from the spinach and finely chop them. In a bowl, mix the ricotta cheese with the grated Parmesan cheese, nutmeg, one egg, and a pinch of salt.
  3. Add the chopped spinach and mix well. Line a 9.5-inch (24 cm) springform pan with the puff pastry, prick the base with a fork, and pour the filling inside. Smooth the top, fold the edges to create a ruffled effect so that the edge of the quiche, once cooked, maintains an aesthetically pleasing shape. Brush the edges with the egg yolk.
  4. Bake in a preheated oven at 350°F (180°C) for 30 minutes. Remove your spinach and ricotta quiche from the oven and serve it warm or cold.


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