Hearty meal idea – Spinach and Ricotta Quiche with Savory Chive Crust

24 Sep

Breakfast, brunch, lunch or dinner, you can’t go wrong with Quiche. It can be a hearty and filling meal addition. For breakfast or brunch, it’s great served with some fruit and a few slices of bacon. Add a salad and you have a lunch or dinner option.

With our chickens laying between 4-7 eggs (plus the duck laying almost every day too!), we are ending up with a huge vast amount of eggs – as of this morning, we have 52 eggs – before todays offering from the ladies. For a household of 2, even with our love of eggs, that’s a lot to eat up. What better way to use up some of that egg surplus than quiche! You COULD make this a crustless version (just skip the part about the crust and follow the balance of the directions) but it’s pretty tasty so I don’t know WHY would actually WANT to.

I whipped this up over the weekend so that I could have something tasty to heat up for breakfast during the work week. This would also do well in the freezer to save for when you have unexpected breakfast guests or need something to take to a pot luck. Just partially bake it (in an aluminum pan, you do not want to use ceramic as the frozen to hot oven will most likely break your dish)- 20 minutes in the 375 degree oven, remove and let cool to room temp. Freeze with a double layer of saran. To finish cooking, remove from the freezer and place in your preheated 375 degree oven, cooking for 30-40 minutes until center is set.

Spinach and Ricotta Quiche with Savory Chive Crust

serves 6

Seasoned with Sarcasm Original

1 Chive Pate Brisee (recipe below)

2 cups frozen spinach, thawed and squeezed of excess liquid

1/2 cup milk

1 cup ricotta cheese

4 eggs

3/4 cup freshly chopped cheddar cheese

kosher salt & pepper

Preheat your oven to 375 degrees. Spray your 9″ pie pan with non stick cooking spray. Roll out your Chive Pate Brisee and place in your prepared pie plate. Press down the edges and trip off any excess crust. I did a rough edge for my Quiche, but you can pretty yours up if you like. Puncture the base of the crust with a fork.

Add your spinach to your crust, distributing evenly. Sprinkle the spinach with your chopped cheddar cheese.

In a small bowl, add your eggs, milk and ricotta cheese, whisking to combine. Pour your egg mixture over the spinach & cheese. Season with kosher salt & pepper.

Place your Quiche into your preheated oven, cooking for 40-45 minutes, until center is only slightly jiggly.

Remove from oven and let sit for 10 -15 minutes to finish setting the Quiche. Serve hot. Refrigerate or freeze any leftovers.

Chive Pate Brisee

Adapted from Martha Stewart

Yield: 1 pie crust for single 9″ pie

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chives – fresh or dehydrated
  • 1/2 teaspoon black pepper
  • 1 stick butter, cut into cubes
  • 3 tablespoons ice water, more if needed

In the bowl of a food processor, combine flour, salt and chives, pulsing a few times to combine. Drop your cubes of butter into the flour mixture, and pulse until the dough resembles a dry coarse crumb.

Turn your food processor on and slowly add the ice water through the feed tube in a steady stream just until the mixture starts to come together. If dough appears to still be crumbly, add more ice water, 1 tablespoon at a time.

Turn dough out onto a piece of saran wrap, press together into a flat disc and refrigerate for at least 1 hour. You can also freeze the dough, double wrapping in saran.

Bake according to directions for your recipe.

 

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2 Responses to “Hearty meal idea – Spinach and Ricotta Quiche with Savory Chive Crust”

  1. westlakemusings September 24, 2012 at 3:04 pm #

    Looks delicious. I love quiche!

    • seasonedwithsarcasm September 24, 2012 at 3:16 pm #

      Me too! It’s one of those things that are a fave, but easily get forgotten!

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