Ricotta and Spinach Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g spinach, frozen
- 0.5 kg ½ ricotta
- 120 g parmesan cheese
- 1 roll (s) quiche dough, fresher (cooling shelf)
- 1 roll, also stale
- 75 ml milk
- 2 egg (s)
- some margarine for the mold
- Salt and pepper
- possibly nutmeg if necessary
Print Recipe
Pin Recipe Instructions
- Thaw the frozen spinach.
- During this time, soak the roll in milk. Grease a mold and spread the quiche dough out in the mold, overlapping the edges a little.
- Now mix the spinach, ricotta, eggs, bread roll and milk in a bowl. Add half of the parmesan cheese and season with salt and pepper. If you want, you can also add nutmeg. Now pour the mixture into the quiche dish and smooth it out. Then sprinkle with the rest of the parmesan.
- Place in the preheated oven at 180 ° C for approx. 35 - 40 minutes.
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