Spinach and Ricotta Quiche Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pastry:</strong></li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">3-4 tbsp ice-cold water</li> <li class="ingredients-single-item"><strong>For the filling:</strong></li> <li class="ingredients-single-item">300g fresh spinach (or 150g frozen spinach, thawed and squeezed dry)</li> <li class="ingredients-single-item">250g ricotta cheese</li> <li class="ingredients-single-item">100g Parmesan cheese, grated</li> <li class="ingredients-single-item">3 large eggs</li> <li class="ingredients-single-item">150ml double cream</li> <li class="ingredients-single-item">1 small onion, finely diced</li> <li class="ingredients-single-item">2 garlic cloves, minced</li> <li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li> <li class="ingredients-single-item">2 tbsp pine nuts (optional)</li> <li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li> <li class="ingredients-single-item">Salt and freshly ground black pepper</li> <li class="ingredients-single-item">1 tbsp olive oil</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Rolling pin</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry by placing the flour and salt in a large bowl. Add the cold cubed butter and rub in with your fingertips until the mixture resembles fine breadcrumbs (or pulse in a food processor). The cold butter creates pockets of fat that will make your pastry flaky when baked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the ice-cold water a tablespoon at a time, mixing with a knife until the dough just comes together – it should still feel slightly crumbly rather than sticky. Cold water prevents the butter from melting, which is crucial for achieving flaky pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a disc shape, wrap in cling film and chill for at least 30 minutes. This relaxes the gluten and firms up the butter, ensuring your pastry doesn't shrink during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the pastry is chilling, prepare the filling. Heat olive oil in a large pan over medium heat, add onion and cook until soft and translucent (about 5 minutes). Add the garlic and cook for another minute until fragrant. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> If using fresh spinach, add it to the pan in batches, stirring until wilted. Cook until any excess moisture has evaporated (this is crucial to prevent a soggy quiche). If using frozen spinach, ensure it's thoroughly squeezed dry before adding to the pan to warm it through. Remove from heat and let cool slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Preheat your oven to 190°C (170°C fan/375°F). Roll out the chilled pastry on a lightly floured surface until it's about 3-4mm thick and large enough to line your tart tin with a little overhang. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Carefully drape the pastry over your rolling pin and transfer it to the tart tin. Gently press it into the corners without stretching. Roll your rolling pin over the top of the tin to trim off excess pastry. Prick the base all over with a fork (this prevents air bubbles), then chill for another 15 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Line the pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until the base looks dry and pale golden. The blind baking ensures your pastry bottom is cooked through and not soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> In a large bowl, whisk together the eggs, ricotta, grated Parmesan (setting aside a small amount for topping), cream, nutmeg, thyme, salt, and pepper until well combined. Fold in the cooled spinach mixture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Pour the filling into the blind-baked pastry case, sprinkle with the remaining Parmesan and pine nuts if using. Bake for 25-30 minutes until the filling is set with just a slight wobble in the center – it will continue to set as it cools. The quiche should be golden on top and have risen slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Let the quiche cool in the tin for at least 15 minutes before removing – this allows the filling to set properly. The quiche can be served warm or at room temperature. It will keep in the refrigerator for up to 3 days and also freezes well for up to 1 month. </li> </ol>