Spinach and Ricotta Quiche
- 1 sheet frozen puff pastry, thawed
- 1/4 cup EVOO
- 6 cups baby spinach
- 1/4 lb. Italian sausage links, casings removed
- 4 eggs
- 1/2 container ricotta cheese
- 1/2 cup heavy cream
Preheat oven to 400.
Press puff pastry into 9 inch glass pie plate. Prick the bottom all over with a fork, line with parchment and fill with dried beans. Bake until golden, about 20 minutes. Remove parchment paper and beans; transfer the pan to a rack to cool. Leave the oven on, but lower temperature to 350.
Meanwhile, in a large skillet, heat 1 tbsp. EVOO, over medium-high heat. Add the spinach and cook, tossing, until wilted, about one minute. Season with salt (lightly), then drain in a colander. Add one tablespoon 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, 4 minutes.
Spread the sausage and spinach mixture in the pie shell. In a large bow, whisk the eggs, ricotta and cream; pour into the shell. Bake until the eggs are set and crust is golden, 35 minutes.