Today I didn’t feel like making lunch and I needed something lighter, so I chose this recipe to use up some ricotta that was in the fridge without much purpose. Although the quiche dough is quite greasy, I reduced the amount of butter and didn’t notice much of a difference.
This is the dough recipe here But I only used 50g of butter and I didn’t use wholemeal flour because I didn’t have any, but you can use it if you want.
The filling is very simple:
1 deep plate of spinach leaves sautéed in olive oil and garlic (2 cloves), seasoned with salt and freshly ground pepper.
After braising, chop well and mix with 300g of crushed ricotta, 3 tablespoons of chopped parsley, and seasonings to your taste (salt, white pepper and nutmeg, herbs, etc.).
Tip: first taste the filling, then, if the flavor is good, add a beaten egg (because no one deserves to taste a raw egg filling!)
Line the pan with the dough (mine yielded a medium pan and 2 mini ones), spread the filling, sprinkle with parmesan and mozzarella and bake until the surface is golden brown.
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