-
1
For the crust: In a medium bowl, combine flour, salt and 1/3 cup olive oil.
-
2
Gradually add cold water until dough is just combined.
-
3
Knead until smooth.
-
4
Separate 2/3 of the dough, keeping 1/3 for the top.
-
5
Roll the larger portion with a rolling pin on a flour-dusted surface until its large enough to cover the bottom and sides of your baking pan.
-
6
(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.)
-
7
Wrap the dough around the rolling pin to transfer it to the baking pan.
-
8
Use your fingers or a small rolling pin to line the dough.
-
9
Trim the excess dough with a knife and add the scraps to the smaller portion.
-
10
Wrap it in plastic foil and put it in the fridge.
-
11
Preheat oven to 180 degrees C or 350 degrees F. Pierce the crust all over with a fork.
-
12
Bake for 10 minutes.
-
13
For the filling: Roughly chop spinach and mince garlic.
-
14
Heat remaining tablespoon of olive oil in a large skillet over medium heat.
-
15
Sautee garlic for 12 minutes and add spinach.
-
16
Sautee for 56 minutes, until spinach is reduced in volume and liquid has evaporated.
-
17
Add lemon juice, salt, black pepper and nutmeg.
-
18
Let cool.
-
19
In a medium bowl, combine grated Parmesan, ricotta and 1 egg.
-
20
Add cooled spinach.
-
21
Fill crust with the filling.
-
22
Use a spoon to make 4 wells in the filling.
-
23
Crack 1 egg into each well.
-
24
Take the rest of the dough from the fridge.
-
25
Roll it on a flour-dusted surface until its slightly larger than the diameter of your baking pan.
-
26
Prepare a lattice top, or, to save time, simply place dough on top of the quiche and cut off the edges with a knife.
-
27
Bake quiche for 40 minutes or until golden brown.
-
28
Let cool.
-
29
Enjoy!
