Spinach Quiche

By norsegal8

This quiche, enriched with two types of cheese and topped with a sumptuous layer of sour cream, is a meal in itself. Add a salad and some warm bread, and you’ll have a hearty, comforting supper in very little time.

Ingredients

• Crust
• Use your favorite single-crust pie crust recipe, fitted into a 9-inch pan, or Our Favorite Pie Crust Recipe
• Filling
• 1 medium onion, peeled and diced (5 ounces, 1 cup)
• 2 tablespoons (1 ounce) butter or vegetable oil
• pinch of thyme
• 1 pound (2 cups) ricotta cheese
• 1/2 teaspoon salt
• 3 large eggs, beaten
• 1 (10-ounce) box frozen chopped spinach, thawed and thoroughly wrung dry*
• 3 tablespoons King Arthur Unbleached All-Purpose Flour
• 1 cup (4 ounces) grated Swiss or Gruyere cheese
• dash of nutmeg
• If desired, use fresh spinach; you’ll need about 1 cup (5 3/4 ounces) cooked, chopped spinach.

Preparation

Step 1

Topping
1 cup (8 ounces) sour cream

For the Filling: Saute the onion in the butter until it’s soft and golden brown. Remove it from the heat, and add it to the remaining filling ingredients, stirring till well combined.

Assembly and baking: Spoon the filling into the unbaked crust. Spread sour cream evenly over the top; this is best done by dolloping the sour cream atop the filling, then using a spatula, or the back of a spoon, to smooth down and connect the dollops. Sprinkle with paprika, if desired.

Bake the quiche in a preheated 375°F oven for 55 to 60 minutes, or until it appears set almost all the way into the center, and has begun to brown slightly. It may crack, also; that’s OK. Remove it from the oven, and cool it on a rack for at least 20 minutes, preferably 30, before serving. Refrigerate any leftovers. Yield: 8 to 12 servings.