I made two quiches for Easter. One potato and one spinach. The only change I would make would be to add the spinach to the egg rather than layering. It wasn't as thin as it looks in that picture though I don't think it would hurt to add one more egg to the mixture, especially the spinach one and definitely if you choose to make this without any fillings. The onion or shallot is a must but as long as you're generous with the egg and perhaps ricotta as well, you can't go wrong with making this 'plain'. Doing the cheese and flour layering on the bottom first prevents the crust from getting soggy.
1 tablespoon butter
1 shallot, chopped
1 9-inch refrigerated ready pie crust (1/2 box)
1 teaspoon all purpose flour
1/2 cup (about 2 ounces) grated Monterrey Jack
1/2 cup (about 2 ounces) grated Parmesan
1/2 cup low fat ricotta
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
spinach: 1 10-ounce package frozen finely chopped spinach, thawed, drained well
potato: 1 baking potato, chopped into bite-sized cubes.
Melt butter in heavy medium skillet over medium-high heat. Add onion and saute until translucent, about 8 minutes.
Preheat oven to 375°F. Dust pie plate with flour. Gently press pie crust into pan, sealing any cracks. Trim edges and sprinkle with flour. Sprinkle both cheeses over bottom of crust. Top with any desired fillings. Beat eggs, ricotta, salt, pepper, nutmeg in large bowl to blend. Pour over cheeses. Bake until filling is set, about 45-50 minutes. Cool slightly. Cut into wedges and serve.
If making spinach, add to sauteed onions or shallots and saute about 3 minutes, allowing to dry. Combine onion and spinach with egg mixture and pour over cheeses. onions or shallots and cook,
Covering and stirring until nearly completely cooked through (will finish cooking in the quiche). Spread potato and onion mixture over cheeses and pour egg mixture on top, spreading evenly. If you're not using fillings, add another egg and an additional 1/4 cup of ricotta to mix.
Don't forget to crimp the sides of your pie crust, pinching with your index and middle finger on the top and thumb on the back!
Check out those cute bite sized potato pieces and that non-burned crust!
3 years ago