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Spinach and Ricotta Quiche


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  • 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


Servings 4
Preparation time 15mins
Cooking time 70mins


Step 1

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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