Ricotta and Spinach Quiche

This delicious quiche is suitable as an appetizer, but it also lends itself very well to a buffet. It can be served in slices or squares. With the ricotta and spinach savory quiche you are on the safe side, since it is a timeless delicacy, practical, appetizing and easy to prepare. A savory pie good for all occasions, which can also be taken around for trips or picnics and which should be enjoyed cold, or at most lukewarm.

Ingredients

1 sprinkle of nutmeg

Parmesan cheese to taste

1 roll of dough (round puff pastry)

pepper to taste

300 gr of ricotta cheese (cow's milk)

salt to taste

1/2 kg spinach

2 eggs (whole)

Preparation

Cook the washed spinach in a pot with the lid on with 1 glass of water, turning it occasionally; then drain them. In a bowl, put the ricotta, eggs, a generous sprinkling of nutmeg, a pinch of salt and pepper and Parmesan cheese to taste. Stir the mixture a little, then stir in the spinach. Roll out the puff pastry in a baking dish, leaving it in its parchment paper. Pour in the spinach mixture, roll up the edges and bake in a preheated oven at 180° for half an hour. Remove from the oven, allow to cool slightly and serve.