Spinach-Ricotta Pie

By Nalli

This is a favorite quiche recipe from the Moosewood Cookbook. We use if for brunch menus.

Ingredients

• 1 lb. ricotta cheese
• 3 beaten eggs
• 1/2 lb. chopped spinach (fresh is best, but frozen and squeezed dry is okay)
• 1 small, diced onion
• Fresh ground black pepper
• 1/2 tsp. salt
• 1/2 tsp. basil
• 3 Tbs. flour
• 1/2 cup grated sharp cheese
• Dash nutmeg
• 1 Cup sour cream
• Paprika

Preparation

Step 1

Prepare crust: Cut together 1 C flour and 1/3 C. cold butter.(food processor works nicely for this!) When the mixture is uniformly blended, add about 3 T cold buttermilk (or water) so that mixture holds together enough to form a ball. Wrap and chill for 1 hour.
Roll out and cover pie plate with dough.
Saute spinach and onion together with black pepper,
1/2 t. salt, 1/2 t. basil.
Mix filling ingredients together, blending well. Spread into unbaked pie shell. Top with 1 cup sour cream spread to edges of crust and a generous application of paprika. Place in a 375 degree oven 40-45 minutes.
Let set 10 - 15 minutes before cutting.