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Home Citroen-ricotta quiche met spinazie en pijnboompitten

Vegetarian Lunch Quiche Lemon Spring Summer Ricotta Savory

A quiche doesn't have to be heavy or boring. By combining ricotta with lemon zest and fresh spinach you get a filling that's creamy yet feels bright. Good tart pans ensure an evenly baked base and a perfectly crisp crust, and you'll notice it from the very first bite. Sprinkle some toasted pine nuts on top and you'll put something on the table that looks appetizing and leaves everyone wanting more.

x_ckl_recipe_markerLemon-ricotta quiche with spinach and pine nuts An airy quiche with ricotta, lemon and spinach that delights every time. Perfect for an elaborate lunch or a relaxed dinner with friends. How to make a lemon-ricotta quiche with spinach and pine nuts? Lunch French-inspired 4-6 people 20 min 50 min 10 min 30 min 110 min

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.

Vegetarian Lunch Quiche Lemon Spring Summer Ricotta Savory 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 Tart pan (ø 20-22 cm) Mixing bowl Zester Skillet Rolling pin Parchment paper Baking beans or dry rice Spatula Plastic wrap Cake molds pie-dish Frying Pan frying-pan Mixing Bowl mixing-bowl Pressing & Grating pressing-and-grating Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 20 x 3 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 25 x 3 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Premium Baking - Enameled base ø 24 x 4 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Premium Baking ø 28 x 3.5 cm Birkmann Taartvorm, Quichevorm Savory pumpkin tart with sage foodies-hartige-pompoentaart-met-salie Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt Greek spanakopita with spinach and feta foodies-griekse-spanakopita-met-spinazie-en-feta-4 Mushroom-halloumi wrap with spicy yogurt sauce foodies-champignon-halloumi-wrap-met-pittige-yoghurtsaus

Recipe

Lemon-ricotta quiche with spinach and pine nuts

An airy quiche with ricotta, lemon and spinach that delights every time. Perfect for an elaborate lunch or a relaxed dinner with friends.

Course	Lunch
Kitchen	French-inspired
Servings	4-6 people

Preparation time

Preparation time	20 min
Time in oven	50 min
Stiffen up min.	10 min
Cooling time	30 min
Total	110 min

Equipment

Tart pan (ø 20-22 cm)
Mixing bowl
Zester
Skillet
Rolling pin
Parchment paper
Baking beans or dry rice
Spatula
Plastic wrap

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

How to make a lemon-ricotta quiche with spinach and pine nuts?

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.

Cooking mode Prevents your screen from going to sleep

This quiche is at its best when served lukewarm, but it tastes just as good the next day at room temperature. Ideal to bake ahead if you're expecting friends or family. Pair it with a simple green salad and you have a meal that looks effortless without you having to spend the whole day in the kitchen.

A good tart pan really makes a difference: a sturdy non-stick base ensures your dough bakes evenly and releases effortlessly. No fiddling, no broken crust. This not only improves baking, it also makes it far more enjoyable. Choose quality that will last for years and taste the result yourself.

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