Spinach and Ricotta Quiche

Spinach and Ricotta Quiche
Spinach and Ricotta Quiche

PREP TIME

15

minutes

TOTAL TIME

70

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

70

minutes

SERVINGS

4

servings

Ingredients

  • 1

    sheet (half of a 17.3-oz. pkg.) frozen puff pastry, thawed

  • 1/4

    cup EVOO

  • 6

    cups (half of an 11-oz. pkg.) baby spinach

  • Salt and pepper

  • 1/4

    lb. italian sausage links, casings removed

  • 4

    eggs

  • 1/2

    container ricotta cheese

  • 1/2

    cup heavy cream

  • 1 1/2

    tsp. grainy mustard

  • 1

    small head green-leaf lettuce, torn into bite-size pieces

Directions

1. Preheat the oven to 400°. Press the puff pastry into a 9-inch glass pie plate; trim the excess. Prick the bottom all over with a fork, line with parchment and fill with dried beans (or pie weights). Bake until golden, about 20 minutes. Remove the parchment and beans; transfer the pan to a rack to cool. Leave the oven on, but lower the temperature to 350°. 2. Meanwhile, in a large skillet, heat 1 tbsp. EVOO over medium-high heat. Add the spinach and cook, tossing, until wilted, about 1 minute. Season lightly with salt, then drain in a colander. Add 1 tbsp. EVOO and the sausage to the skillet; cook over medium-high heat, breaking the meat up with a spoon, until golden brown and cooked through, 3 to 4 minutes. 3. Spread the sausage and spinach in the pie shell. In a large bowl, whisk together the eggs, ricotta and cream; pour into the shell. Bake until the eggs are set and the crust is golden, about 35 minutes. 4. Meanwhile, in a salad bowl, whisk together the remaining 2 tbsp. EVOO and the mustard; season with salt and pepper. Add the lettuce and toss. Serve with the quiche.

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