This is just one of thousands recipes you can find about Spinach Quiche. I love it! Never disappointing, quick and yummy. There is, of course, the Italian touch: Mascarpone Cheese. Adding Mascarpone make this savory tart a lot more soft and creamy than the ones with just whipping cream. As often happens in the kitchen, a simple ingredient more, and the magic is there!
1 sheet Puff Pastry ( from the refrigerator)
220 gr ( 7.7 ounces) Mascarpone cheese
200 gr ( 7 ounces) Ricotta Cheese
80 gr ( 3 ounces) Parmigiano, grated
200 gr ( 7 ounces) Spinach, thawed. The weight is for thawed spinach
2 tbsp Butter
Salt, pepper, grated nut meg
In a medium skillet melt the butter. Add spinach and sautee until dry, about 3 minutes.
Preheat oven to 390°F. On a slightly flowered surface roll the pastry sheet in a thin layer. Transfer it into a 9-inch-diameter quiche dish or pie pan, floured side down. Press into pan, sealing any cracks. Trim edges. Top with spinach mixture.
Beat eggs, Mascarpone cheese, Ricotta, salt, pepper, and nutmeg in large bowl to blend. Pour over spinach. Bake until filling is set, about 40 minutes. Cool slightly. Cut into wedges and serve.