Riccotta spinach quiche

Moushira Abdel-Malek , Tuesday 4 Jun 2024

Riccotta spinach quiche
Riccotta spinach quiche


Serves 6 - 8



250 gm frozen spinach (squeezed, drained)

2 stalks spring onion ( sliced with green stems)

2 tbsp dill leaves (chopped)

2 garlic cloves (minced)

1 cup ricotta cheese

1/2 cup feta cheese (crumbled

50 gm Parmesan cheese

1/4 cup pouring cream

5 large eggs 

Salt + pepper + grated nutmeg

50 gm butter + 1 tbsp olive oil


Quiche Dough:

2 cups All-Purpose flour (sifted)

150 gm unsalted butter (cubed, chilled)

1/2 tsp salt

Chilled water (6-8 tablespoonfuls)



In a food processor bowl; add sifted flour, salt and half the butter quantity.  Pulse for several short bursts; add second half of butter and repeat same method of pulsing; approximately six to eight bursts only.  Add water gradually and pulse only once or twice; until mixture is barely combined.  Your dough is ready when crumbly and when poked by finger, holds together.  Remove from food processor.  Collect into a ball.  Flatten by hand into a round disk.  Sprinkle a small amount of flour on top and bottom of disk.  Place into a nylon bag.  Refrigerate for 30 to 60 minutes. Meanwhile, prepare the filling: Heat a wide skillet on high.  Add butter to melt.  Add olive oil.  Stir in Spring onion and garlic; only until translucent.  Add all seasoning.  Stir until fragrant.  Add spinach and dill.  Lower heat to medium.  Cover for a few minutes until spinach is completely cooked, incorporated and all moisture is gone.  Add cream, ricotta, feta and Parmesan.  Stir to combine and incorporate well.  Cover and remove away from heat.  Beat the eggs well; with a dash of milk, a pinch of salt, pepper and nutmeg.  Stir well into the warm spinach mixture; until completely incorporated and no trace of eggs is seen.  Keep warm.  Remove pie dough from fridge.  Allow to partially regain room temperature.  On a working surface; sprinkle some flour and on your roller pin as well. Roll gently into a round circle; wider than 26 centimetre diameter; size of quiche pan.  Put the rolled out dough into the quiche pan; pressing against its sides.  Press the dough against the edge, crimping the edge of the dough.  Pour ready mixture into base of dough.  Bake into a preheated oven of 180 degrees; (approximately 45-50 minutes; or when top is golden).  Remove from oven.  Allow to slightly cool. Slice and serve warm.

* A version of this article appears in print in the 6 June, 2024 edition of Al-Ahram Weekly

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