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SPINACH RICOTTA QUICHE + INTERVIEW

Tomorrow it’s spring!!! Yeah!!! I’m happy winter is over and even though we had a day of snow this past week today spring is in the air…it’s sunny and warm outside. I love it!

To celebrate the new season I’m sharing my favorite quiche. A very simple but delicious one: Spinach Ricotta Quiche.
Some time ago I was asked for an interview for the beautiful Dutch magazine “De Smaak van Italië” (The Taste of Italy). They wanted to know more about my emigration to Italy and my passion for Italian food. Obviously I accepted immediately! For all my Dutch speaking followers: the magazine is out now in The Netherlands! Enjoy the read…
Talking about Italian food I told that my favorite dish is quiche (besides pizza of course!) and especially the spinach ricotta one. It takes you only 10 minutes to prepare it and 25 minutes to bake! Can it get any easier? It’s good both warm and cold so it’s really great to take it to work for lunch as well. After this simple but tasty lunch I will definitely enjoy the sun and take Samuele out for a nice Sunday walk. Hope you enjoy the recipe ánd your Sunday!
Interview
Spinach Ricotta Quiche
serves 4

puff pastry
250 g // 1 cup ricotta cheese
450 g // 1 3/4 cup spinach (I used frozen)
2 eggs
handful parmesan cheese (grated)
salt, pepper to taste

Preheat the oven to 180ºC / 350ºF.
In a large bowl combine ricotta and eggs using a fork. Add salt and pepper to taste. Add spinach and parmesan cheese and combine until smooth.
Cover a quiche tin with parchment paper on the bottom and place the puff pastry on top. Fill with the ricotta spinach mixture.
Bake in the oven for 25 minutes or until golden.

Happy Spring!
Spinach Ricotta Quiche

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