Italian ricotta spinach quiche

Sheila Zhang
5 1
45 mins
45 mins


Servings: 8
  • 1/2 pack (250 g) Bread mix "Ciabatta" (with yeast)
  • 3 TABLESPOONS Olive oil
  • 7-10 Tbsp Flour
  • 2 Onions
  • 1–2 Garlic cloves
  • 450 g Frozen leaf spinach
  • 7-10 Tbsp salt and pepper
  • 1 (approx. 100 g) thick slice of cooked ham
  • 250 g Ricotta (Italian cream cheese)
  • 2 Eggs
  • 7-10 Tbsp Grease
  • 3 TABLESPOONS Pine nuts


  1. 1

    Knead the baking mix, 170 ml lukewarm water and 1 tbsp. oil with the dough hooks of the hand mixer until smooth. Dust the very soft dough with a little flour and let it rise covered in a warm place for about 1 hour.

  2. 2

    Peel and finely dice the onions and garlic. Fry in 2 tablespoons of hot oil. Add frozen spinach and 100 ml water. Bring to the boil, cover and steam for about 15 minutes, stirring occasionally. Season to taste. Squeeze in a sieve, let cool.

  3. 3

    Dice the ham very finely. Mix with ricotta and eggs. Season with salt and pepper. Mix with spinach.

  4. 4

    Knead the dough. Roll out round (approx. 26 cm Ø) on a little flour. Place in a greased quiche tin (approx. 24 cm Ø) and press down at the edges. Fill in spinach and sprinkle with seeds.

  5. 5

    Bake in a hot oven (electric oven: 225°C/circulating air: 200°C/gas: level 4) on the lowest shelf (gas: see oven manufacturer) for approx. 10 minutes. Bake at 200°C (fan oven: 175°C/gas: level 3) for 20-25 minutes.

  6. 6

    Drink: cool white wine, for example Pinot Grigio.

Nutrition Facts

250 kcal
18 g
14 g
12 g