Prep 20 mins
Cook 45 mins
This recipe is easier and heartier than a traditional quiche. Make it even easier by using a store bought pie shell. We like this for brunch or for a supper with a mixed salad.
- 1 cup flour
- 1⁄3 cup cold butter
- 3 tablespoons cold buttermilk (or water)
- 1 lb ricotta cheese
- 3 beaten eggs
- 1 package frozen chopped spinach, thawed and squeezed dry
- 3 tablespoons flour
- 1⁄2 cup grated sharp cheddar cheese
- 1 dash nutmeg
- 1 cup sour cream
- Cut together the flour and cold butter.
- Use two forks or a food processor.
- When the mixture is uniformly blended, add about 3 tablespoons cold muttermilk.
- Blend until the dough hold together enought o form a ball.
- Chill for at least 1 hour.
- Carefully roll out into circle and fit into pie pan.
- Mix ricotta, eggs, spinach, flour, grated cheese and nutmeg.
- Spread this mixture into the unbaked pie shell.
- Top with sour cream, spreading to the edges of the crust.
- Sprinkle with paprika.
- bake in a preheated 375F oven for 40-45 minutes.
this turned out very bland,eor our taste, and i realized afterwards that there were no onions, and that the spinach was thawed, but not cooked. i baked this for 45 minutes but the spinach still had a raw taste. i reheated a portion in the microwave and added some tarragon, cayenne pepper and salt and it made a big difference in the flavor and texture. i also used freshly grated gruyere instead of cheddar.
With the addition of some sauteed onions, this recipe is just like one I've made many times from the Moosewood Cookbook. As another reviewer stated, the flavors are not strong in this one, but it's a combination that we enjoy very much at our house. I would have posted this myself, but am happy to give it a good review instead!