Spinach and cheese Quiche Recipe
Spinach and cheese Quiche - this recipe so delicious and rich! Good for special occasions, parties and birth days. Instad of gruyere cheese you can use any kind of cheese like, such as cheddar.
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Ingredients:
For the crust:
2¼ cups (280g) flour
3/4 cup (170g) cold butter, cubed
1 teaspoon salt
4-6 tablespoons cold water
For the filing:
14 oz (400g) fresh spinach
1 yellow onion
1 red onion
2 garlic cloves, crushed (optional)
3 eggs
1 cup (240 ml) heavy cream
7 oz (200g) gruyere cheese
3oz (90g) blue cheese such as gorgonzola
1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg
Butter + olive oil for frying
Method:
1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Meanwhile make the filling: chop onions. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain.
4. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside.
5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
6. Preheat oven to 350F (175C)
7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven.
8. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.
9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly.
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Kitchen Equipment:
Nonstick 9-Inch Tart Pan with Removable Loose Bottom:
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Northern Italian Spinach Ricotta Pie Recipe
Here is a Northern Italian Spinach Ricotta Pie Recipe. ➡️SUBSCRIBE to my channel: WATCH NEXT➡️ Katie at Heritage Ways: ⬇️⬇️ RECIPE BELOW ⬇️⬇️
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????SPINACH RICOTTA PIE INGREDIENTS:
•Pie Crust:
3 cups all-purpose Flour
1 cup salted butter
1 egg
1 tbsp vinegar
Ice water
•Spinach Ricotta Pie:
3 ten-ounce boxes frozen spinach
1 1/2 cups grated Parmesan Reggiano
3 cups whole milk ricotta
5 eggs
1/2 cup unsalted butter
1 medium onion
1 tsp salt
????PRINTABLE RECIPE:
As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay.
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➡️TIMESTAMPS:
0:00 Introduction
3:24 Spinach Ricotta Pie Ingredients
6:54 How to Make Spinach Ricotta Pie
16:56 How to Roll Out Pie Dough
21:01 Cookbook Sneak Peak
25:12 Spinach Ricotta Pie Taste Test
25:25 Pie Crust Close-Up
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
How to make Spinach Ricotta Quiche from scratch with & Without Eggs | Couple of Bakers
Learn how to make delicious bakery like mini quiches at home from scratch.
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How to make the creamiest Ricotta Cheese at home using only 4 Ingredients:
Hi Baekers!
We're so excited to post our first savory recipe, we asked you what you wanted us to make and quiche won by a landslide majority! So that's exactly what we baked from scratch! This Spinach Ricotta Quiche is a crowd pleaser and perfect to serve during brunch, at parties or any meal of your choice. It tastes far better than any store bought quiche you've ever tried, made with fresh homemade ingredients and a lot of love!
Enjoy the recipe and pls don't forget to like, share and SUBSCRIBE!
Ingredients:
(A kitchen scale is a quick and precise way to weigh ingredients and it's inexpensive too. We use this one and its under 300 INR:
for the shortcrust pastry:
320 gm (2 cups) Plain Flour (Maida)
1 tsp Salt
1 tsp Dried Thyme (optional)
227 gm (1 cup) very Cold Unsalted Butter cut into small cubes
60 ml (1/4 cup) Ice Water
Add the flour, salt and thyme to a cold bowl and mix. Add in the cold butter pieces and incorporate them into the flour, mixture with a pastry cutter, masher or a fork. Continue working the butter until it resembles a fine crumb with a few small pieces of butter remaining. Pour in the ice water. Knead the dough 2 or 3 times and pat into a ball. Transfer to a cling wrap and form a ball. Place the pie crust dough ball in the fridge for 30 min to an hour to chill. (Can make the day before, set on counter an 30 min before making tarts to soften). Divide dough into six equal parts, approx 95 gms each. Place on a lightly floured surface and roll out to a 3mm thickness.
Line each mini pie pan with dough, gently pressing into bottom and corners.
Trim away excess dough. Reshape trimming into ball and roll for additional crust.
Repeat with remaining pie pans. Prick bottom of crusts with a fork. Chill the crusts for 30 mins to firm them up and then blind bake them for 10 minutes in a preheated oven at 180°C. Remove and let them cool while you prepare the filling.
Veggies:
2 cups roughly chopped fresh baby spinach.
3/4 cup cherry tomatoes, halved.
For the cheese topping:
30 gm (1/4 cup) grated parmesan
50 gm (1/3 cup) grated mozzarella
60 gm (1/4 cup) homemade ricotta (link to video above)
Mix together and set aside.
For the egg filling:
3 large eggs, beaten
320 ml (1 1/2 cup) milk
1 tsp salt
1 tsp pepper
3 tbsp chopped basil
Mix and set aside.
OR
For the eggless filling:
30g butter
30 (1/4 cup) plain flour
320 ml (1 1/2 cups) milk
1 tsp salt
1 tsp pepper
3 tbsp chopped basil
Add the butter to a pan and let it melt, then add the flour to it and cook for 30-45 seconds. Add in the milk and let it thicken on low flame, around 2-3 mins. Season with salt and pepper. Switch off the flame and add the chopped basil. Transfer to a bowl and immediately cover with a cling wrap touching the surface.
Assembly:
Sprinkle a little cheese over the quiche case bases. You can also give it an egg wash instead. Divide the veggies into all six moulds. Pour over the egg/eggless filling, whichever you are using. Top with the cheese mix.
Bake in a preheated oven at 180°C for 45-55 mins or until the edges are golden brown and the middle doesn't jiggle and appears set. Serve warm with a side of simple salad.
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PUFF PASTRY with Spinach and Ricotta | Vegetarian Pie Recipe | Vegetarian Meal Prep
This savoury vegetarian pie mixes soft ricotta cheese with fresh baby spinach on a bed of crunchy puff pastry and is not only delicious, it’s also easy to make!
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RICOTTA AND SPINACH PIE
INGREDIENTS:
2 sheets of puff pastry (thawed out or fresh)
500g fresh ricotta
120g baby spinach (chopped)
2 x eggs
Pecorino cheese
Salt & Pepper
Nutmeg
Oil spray (Or baking paper to line the baking dish)
UTENSILS:
Round pie dish
1 x sharp knife
1 x fork
Spatula
Large mixing bowl
Pastry brush
METHOD:
1. Preheat your oven to 180 degrees.
2. Put the ricotta into the bowl and begin to break it down using a fork.
3. Add chopped baby spinach and a generous handful of grated pecorino cheese.
4. Mix together well and add a sprinkle of salt and pepper and a touch of nutmeg.
5. Add an egg and mix together once again.
6. Once the ingredients are mixed and the filling looks much creamier, it is ready.
7. Line a baking dish with one sheet of puff pastry and prick the bottom of it using a fork so it helps it to cook through.
8. Fill it using the ricotta mixture and even it out as much as you can using a spatula.
9. Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
10. Create a crust by gently folding down the edges and joining the two layers together.
11. Press down around the edges using the teeth of a fork.
12. Beat an egg lightly in a small cup and add a drop of water.
13. Brush the egg mix over the top of the pie using a pastry brush.
14. Cook in the oven at 180 degrees celcius for 40 minutes or until golden.
HOW TO SERVE
1. Let the pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board
E ora si mangia, Vincenzo’s Plate…Enjoy!
Italian Spinach Ricotta Pie - 2010-03-04
Mary Williams won the Calling All Cooks contest with her Italian Spinach Ricotta Pie. Video by Lenin Aviles and Robert Whitfield Published on 2010-03-04
How to Make a Spinach & Ricotta Puff Pastry Pie | Easy Italian Recipes
⇨ For written recipe:
INGREDIENTS
300g FROZEN SPINACH
OLIVE OIL
SALT
300g RICOTTA
50g PARMESAN
1 EGG YOLK
2 SHEETS OF PUFF PASTRY
4 CHEESE SLICES
1 EGG WHITE
MILK
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A perfect puff pastry with spinach & ricotta that works great as a light dinner or even as an appetiser with a glass of wine. It's also a great way to get kids to eat their greens! Enjoy!
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Wallpaper by Kevin MacLeod
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