Lemon-ricotta quiche with spinach and pine nuts

Ingredients

• 200 g flour
• 100 g cold butter, in cubes
• Pinch of salt
• 3-4 tbsp ice-cold water
• 250 g ricotta
• 3 eggs
• 100 ml heavy cream
• 150 g fresh spinach
• Zest and juice of 1 organic lemon
• 2 tbsp pine nuts
• Olive oil
• Salt and pepper to taste

Instructions

1. 1

   Preheat the oven to 180°C (conventional heat).Make the dough: mix 200 g flour with 100 g cold butter in cubes, a pinch of salt and 3-4 tbsp ice-cold water. Knead briefly until it comes together, shape into a disc, wrap in plastic wrap and chill for 30 minutes in the fridge.Roll the dough out on a lightly floured surface into a circle about 26 cm in diameter. Line the tart pan with the dough and press it well along the edges. Prick the base with a fork.Place parchment paper over the dough and fill with baking beans or dry rice. Blind-bake the base for 15 minutes. Then remove the paper and beans and bake for another 5 minutes until the base feels dry.Heat a small drizzle of olive oil in a skillet over medium heat. Add 150 g fresh spinach and wilt it in 2 minutes. Let cool slightly and squeeze well to remove excess moisture.In a bowl, mix 250 g ricotta, 3 eggs, 100 ml heavy cream, the zest of 1 lemon, 1 tbsp lemon juice, salt and pepper to taste. Stir in the squeezed spinach.Pour the filling into the pre-baked base. Spread the filling evenly with a spatula.Bake the quiche for 30-35 minutes at 180°C until the filling is set and the surface turns light golden. Check halfway: if the edge is browning too quickly, cover it with a piece of aluminum foil.Meanwhile, toast 2 tbsp pine nuts dry in a skillet over low heat. Keep a close eye on them, as they burn quickly.Remove the quiche from the oven and let it rest for 10 minutes before slicing. Sprinkle the toasted pine nuts over it and grate extra lemon zest on top if you like. Serve lukewarm or at room temperature.