Quiche: An Easy to Make Spring Recipe

Homemade Quiche 1

I thought this homemade spinach ricotta quiche would be a fabulous recipe for today’s blog post, with Easter and Passover being right around the corner. Not only is this recipe something that you can easily bake ahead, but it’s also a beautiful presentation filled with vibrant colors for spring. Prepare it completely and then bake it at your destination, or pop it in the oven just before you’re ready to serve it.

if you don’t have time for making your own crust (which I highly recommend, but I know life happens), a frozen crust works just fine. Just check out the crust directions before you get started. I will say, nothing is better than homemade quiche crust, though. So if you have a chance, give it a try.

The beauty of this recipe is it works great for either a quiche OR a frittata. Simply leave off the crust for a frittata (and for Passover), or add the crust for a quiche. The result is delicious either way!

Spinach Ricotta Quiche
Serves 8

Preheat the oven to 375 degrees F.

Note: If you’re using store-bought crust, skip the directions for Pate Brisee. 

For Pate Brisee:

You will need:
– 2 cups all purpose flour
– 1 stick butter chilled and cut into cubes
– ½ teaspoon salt
– ¼ to ½ cup ice water

To prepare:

Place flour, sugar, butter, and salt into the bowl of a standing mixer fitted with a mixing blade. Mix on medium until small crumbs form, add ice water until the dough pulls together and away from the side of the bowl.

The dough should be a soft consistency.

Place dough in the fridge to rest.

For the Filling:

You will need:
– 6 eggs
– 1 cup fresh ricotta cheese
– 4 cups of fresh spinach
– 1/4 sliced red onion
– 2 tablespoons of olive oil
– 1 teaspoon salt
– 1 cup of cubed speck ham
– 1 cup cubed buffalo mozzerella
– 1 Pate Brisee (recipe below)

To prepare:

Whisk eggs in a large bowl, add ricotta cheese, mozzarella cheese, and salt, set aside.

In a frying pan, add the speck ham and saute for 10 minutes until the ham becomes crispy. Pour off any excess fat and set aside.

In a saute pan, add olive oil and saute spinach and onion until spinach is wilted, about 10 minutes, set aside to cool.

Once the spinach is cooled, in batches squeeze the excess liquid in your hands into the sink. Place into the bowl of eggs and cheeses, add speck, and combine completely. Your filling should be green.

Roll out the Pate Brisee into a disk, and fit into a 9-inch quiche pan, add the filling. You may also blind bake the crust if you wish; it’s definitely an option.

Bake for 45-50 minutes in a 375 degree F oven.

Serve warm or at room temperature.

xx Annette

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Classic Italian Recipe: Torta Pasqualina

Torta Pasqualina 4 Torta Pasqualina 5

A few years ago, when DesignSponge was *the* blog, I contributed a unique classic Italian recipe: the torta pasqualina. This recipe comes from the Liguria region. It will remind you of a decadent quiche. Let me know if you give it a try for Easter.

Torta Pasqualina
Serves 6–8

For the Crust:

You will need:
– 4 cups all-purpose flour
– 1 cup olive oil
– 1 tablespoon salt
– 3/4 cups ice water

To prepare:
Make crust in a food processor. Put flour in the bowl and add oil and salt. Pulse until pebble-sized crumbs appear, and as you pulse, add water through the chute until dough comes together.

*Note: You may need to add a little more water to the dough — it should form a soft ball of dough. Set the dough aside and make the filling.

For the Filling:

You will need:
– 1/2 medium red onion sliced thinly
– 3 tablespoons olive oil
– 6 cups chopped fresh spinach
– 1 cup grated parmesan cheese
– 3 cups fresh ricotta cheese
– 1 tablespoon dried marjoram
– 1 egg
– salt and pepper to taste
– 4 eggs + 1 for egg wash

To prepare:

Preheat the oven to 375ºF.

In a large sauté pan, add olive oil. Slice the red onion into thin slices, sauté with the oil. Once the onions have become transparent, add the spinach. Add salt and pepper.

Sauté mixture until spinach is wilted, about 10 minutes. Cook off as much liquid in the pan as possible. Remove from heat and set aside.

In a large bowl, combine cheeses, marjoram and 1 egg.

When the spinach mixture has cooled for about 10 minutes, squeeze excess liquid from the mixture and add to the cheese mixture. Combine well and set aside.

Assemble the pie:

Divide crust into two parts, put flour on a board and roll dough out to 1/4 inch disk. Place this disk into a 12” pie form or a ceramic pie dish. Make sure the edges of the dough overlap the side of the dish. Fill with the spinach mixture, smooth the top and make four indentations into the spinach mixture with a spoon. These indentations will hold the eggs. Crack an egg carefully into each indentation.

Roll out the remaining crust and place on top. Pinch all around the edges and finish with egg wash on top.

Bake in a 375ºF oven for 1 hour.

xx Annette

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Dip into spring with whipped ricotta

whipped ricotta dip

Hey everyone! It’s Nicole, Annette’s web manager and friend. Glad to be here again!

Warmer temperatures have become the norm in Atlanta. While I’m not totally convinced they’re here to stay (we always have a late winter freeze), I have been enjoying a few glasses of rose and lots of outdoor dining.

On the weekends, I try to spruce-up our at-home dinners, especially while dining out is a little more limited. One of my favorite things to nibble on is a hearty dip with veggies. I found this recipe for whipped ricotta dip from the archives.

Annette first learned about it after attending a workshop in Medoc, France a few years ago. When Annette returned stateside, she came up with this rendition, an Americanized, healthy version. I think it sounds absolutely perfect for spring! I also think it sounds fabulous for Easter. Give it a try and let us know what you think.

Whipped Ricotta Dip

You will need:
– 1 cup whole milk ricotta
– 1/4 cup whipping cream
– 2 garlic cloves minced
– 1/2 teaspoon salt
*(1 cup finely chopped walnuts optional)

In a medium bowl, using a whisk whip all the ingredients until well-blended and whipped. Store in the fridge for at least 2 hours and serve with crudite.

It’s the perfect appetizer!

Enjoy xx

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Soup’s on:: Tomato Basil Soup

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Can you believe we are in our final week of Juice January (well, healthy habits January)?! It has honestly flown by for me, and I hope it has for you as well. For our last week, I am sharing a couple of fun recipes, and this soup is one of them. Winter is a wonderful time to warm-up with a bowl of soup, plus soup is an excellent way to sneak in those extra servings of veggies. Today, it’s all about cream of tomato basil soup because honestly, is there anything better?

Tomato Basil Soup

Serves 8
You will need:
– 1/2 medium onion sliced thin
– 3 tablespoons butter
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 2  28 oz. cans crushed tomatoes
– 4 cups vegetable stock
– 1 cup heavy cream
– 1 cup fresh basil chopped
To prepare:
In a large stockpot, heat butter and oil, add onions, salt and pepper.
Sauté until onions are lightly caramelized. Add tomatoes, vegetable stock, cream and basil. Simmer for 45 minutes. Garnish with basil. Serve warm.
Note: The soup may be made creamy by placing it in a blender or using a hand blender if desired. I personally like it a little chunky.
Enjoy!
xx, Annette
Photo by Sara Dubler on Unsplash
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A healthy way forward 2021: favorite green juice

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Today I’m sharing my favorite green juice. This one is a staple for me, and I love it as a mid-day boost.

Go to Green Juice
serves 4

You will need:
– 2 cup fresh basil
– 6 cups baby spinach
– 3 green apples
– juice of 1 lime

To prepare:
Put everything in your blender, blend and enjoy it!

Tip: put any leftovers in sealable jars (such as a weck or mason jar) for easy snacking throughout the week. Shake it up and pour it into a glass!

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