Originally this recipe was supposed to be spinach ricotta cannelloni. Everything was fine until I realized I was out of pasta! Having absolutely no intention of running out in the cold to the grocery store, I found an alternative. And that’s how this pie came to be on our table. Simple and effective!
SPINACH, MUSHROOM AND RICOTTA QUICHE
A generous and tasty quiche
Portions 6 people
Print RecipeÉquipements
- 24 cm pie plate
Ingredients
- 1 pie crust handmade or store-bought
- 400 g cooked spinach well wrung out
- 900 g of button mushrooms
- 300 g of ricotta cheese
- 2 cloves garlic
- 60 g of parmesan cheese shredded
- 40 g of nuts coarsely chopped
- salt & pepper to taste
Instructions
- Preheat oven to 220°C (420°F).
- Roll out the dough and line a pie pan. Prick the dough with a fork and bake for 15 to 20 minutes. Let cool.
For the preparation of the fillings
- Cut the mushrooms into quarters. Heat a little olive oil and fry them until they have released their water. Let them drain.Do the same with the spinach if it is fresh. If it is thawed, just let it drain.
- In a bowl, soften the ricotta (if necessary add a little milk).
- Add the 2 crushed garlic cloves and the Parmesan cheese.
- Add the mushrooms, spinach, salt and pepper. Mix well.
For the assembly
- Pour the filling over the pre-baked pie crust.
- Sprinkle with a little Parmesan cheese and nuts.
- Bake again for 15 minutes.
