Day 5: Spinach and Ricotta Quiche
Serves 4 | 15 min prep | 55 min bake
1 sheet frozen puff pastry, thawed
2 tbsp evoo
6 C baby spinach
1/4 lb Italian sausage links, casings removed
1/2 container ricotta cheese
1/2 C heavy cream
Directions: 1) Preheat the oven to 400 degrees. Press the puff pastry into a 9-inch glass pie plate; trim the excess. Prick the bottom all over with a fork, line with parchment and fill with dried beans (or pie weights).* Bake until golden, about 20 minutes. Remove the parchment and beans; transfer the pan to a cooling rack. Leave the oven on, but lower the temperature to 350 degrees. 2) Meanwhile, in a large skillet, heat 1 tbsp evoo over med-high heat. Add the spinach and cook, tossing until wilted, about 1 minute. Season lightly with salt, then drain in a colander. Add 1 tbsp evoo and the sausage to the skillet; cook over med-high heat, breaking the meat up with a spoon, until golden-brown and cooked through, 3 to 4 minutes. 3) Spread the sausage and spinach in the pie shell. In a large bowl, whisk together the eggs, ricotta and cream; pour into the shell. Bake until the eggs are set and the crust is golden, about 35 minutes.
*I didn't have dried beans or a pie weight, so I just used another pie pan and put it on top to ensure the puff pastry stayed put.
I hope some of you enjoyed this week of food. Even if you didn't have a chance to make the meals this week, I hope you'll try them in the future - you won't be disappointed!