SPINACH RICOTTA QUICHE
This super easy spinach ricotta quiche with pesto will blow your mind!
For the crust:
Whole wheat flour
Extra virgin olive oil
For the filling:
1 or 2
+ some teaspoons on top
For the crust:
In a bowl, combine flour, salt and oil.
Start stirring with your hands and gradually add the cold water.
Knead it until you obtain a smooth ball, but don't over knead it.
Wrap it in plastic foil and let it chill in the fridge for at least half an hour.
After 30 minutes, roll it out and fold your pie pan (mine was 22 cm - 8/9 inches - and 5 cm tall sides).
Preheat the oven at 180° C.
Cover the crust with parchment paper and fill with beans (I only had chickpeas) or pie weights. Bake for 30 minutes.
Remove the weights and paper and bake for 15 minutes more.
Let it cool and, in the meantime, prepare the filling.
For the quiche filling:
If your spinach is frozen, boil it for a few minutes and let it drain VERY WELL. You don't want extra moist into the filling.
In a big bowl, slightly beat your eggs, then add ricotta, a couple of teaspoons of pesto and 50 gr of milk to make it runnier. Stir.
Add seasoning: salt, pepper, chives and nutmeg. Stir well with a whisk.
Add the filling to the baked crust, top with your spinach and extra pesto to give more flavor.
Bake for 40 minutes or until the filling is fully cooked (you should know it's ready when piercing with a knife, it comes out clean)
© Roberta Dall'Alba - Healthy Little Cravings