Spinach and Ricotta Quiche

Spinach and Ricotta Quiche
Spinach and Ricotta Quiche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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