The Best Rustic Ricotta Spinach Quiche

For the crust:
In a medium bowl, combine flour, salt and 1/3 cup olive oil. Gradually add cold water until dough is just combined. Knead until smooth. Separate 2/3 of the dough, keeping 1/3 for the top. Roll the larger portion with a rolling pin on a flour-dusted surface until it’s large enough to cover the bottom and sides of your baking pan. (I use the 30-cm backing pan with 4 cm tall sides, so I rolled the dough until it was at least 38 cm in diameter.) Wrap the dough around the rolling pin to transfer it to the baking pan. Use your fingers or a small rolling pin to line the dough. Trim the excess dough with a knife and add the scraps to the smaller portion. Wrap it in plastic foil and put it in the fridge.

Preheat oven to 180°C or 350°F. Pierce the crust all over with a fork. Bake for 10 minutes.

For the filling:
Roughly chop spinach and mince garlic. Heat remaining tablespoon of olive oil in a large skillet over medium heat. Sautée garlic for 1–2 minutes and add spinach. Sautée for 5–6 minutes, until spinach is reduced in volume and liquid has evaporated. Add lemon juice, salt, black pepper and nutmeg. Let cool.

In a medium bowl, combine grated Parmesan, ricotta and 1 egg. Add cooled spinach. Fill crust with the filling.

Use a spoon to make 4 wells in the filling. Crack 1 egg into each well.

Take the rest of the dough from the fridge. Roll it on a flour-dusted surface until it’s slightly larger than the diameter of your baking pan. Prepare a lattice top, or, to save time, simply place dough on top of the quiche and cut off the edges with a knife.

Bake quiche for 40 minutes or until golden brown. Let cool. Enjoy!