Spinach Ricotta Quiche

I feel like having something savoury and without meat. So, I decided to launch into quiche from scratch (which is my first time). It turned out ok but with a bothering soggy crust. I researched intensively after having this disappointing affair with pastry. I have compiled four tips found on internet, you might find them useful.

1. Pre-bake/blind bake the pie for 10-20 mins with a tin foil or parchment paper topped with beans or chickpeas or any baking weight. Poke into the bottom of pastry just a few times to allow steam to escape.

2. Fridge the rolled out pastry in the pie dish for about 10 mins to minimise the absorption of the custard by the pastry. (Not quite sure about this)

3. Layer the bottom of the pastry with grated cheese, bake it for a while before you start filling the crust up. This is to make the crust bottom almost impermeable to liquid. (I doubt this one)

4. Brush egg white onto a pre-baked pastry bottom and then bake for another 15 mins so it would become ‘waterproof’. Then, start the filling process.

I have tried method 1, didn’t quite worked out for me. Probably, I poured in too much custard (overflowed onto outside of the crust, bad idea!), moreover, the custard could be too watery ( I added a bit of water here, mistake!). I will try and try again to get a nice pastry that will remain at least 80% dry after the quiche take form.

Ingredients (for approx. 30cm diameter of pie casserole dish)

  • 2 small cubes of frozen spinach or fresh spinach (blanched, cooled and squeezed out of excess water)
  • 10 medium button mushrooms
  • 2 free range eggs
  • ~ 250g of ricotta cheese (1 tub)
  • 1 clove of garlic and/or 1 small onion (optional)
  • 2 cups of milk (depends the depth and size of the quiche)
  • 1 handful of grated cheese (Cheddar/ Parmesan)
  • Pastry: cold butter, 500 g flour, a dash of cold water

Preparation

For pastry, have the flour in a deep bowl, toss in cubes of cold butter while using hand to knead around, add in just a dash of cold water to help binding. Hand knead them until a ball takes shape (but not sticky). Sit the dough in the fridge for 1 hr at least to be firmed up.

Meanwhile ,defrost the frozen spinach, squeeze out the excess water and placed in a deep bowl. Add in a tub of ricotta and then mash the ricotta into the spinach until they stick together.

For custard, break 2 eggs into a bowl. Add 2 cups of milk (teacups) and a handful of grated Cheddar or Parmesan shavings. Add salt and pepper to taste. Mix them up evenly.

For mushroom, slice them up and saute them with chopped garlic/onion in olive oil and set aside.

Now, let’s bring the quiche together. On a clean and  floured surface, roll out the cold pastry dough from fridge and then cover a pie dish with it. Use any of the methods above mentioned to prevent the pie to become soggy (I hope all of them work). When this is done, layer the bottom of pie crust with sautee mushroom. Followed by spreading the spinach ricotta paste thinly across the pie. Pour the custard over the filling to the crust brim.

Set the quiche into a preheated oven of 180 deg C, bake for 40 mins. Personally, I prefer reheated quiche. Set the quiche aside when the first bake is done, bake it again for about 20 mins the next day or a few hours later. Hope you will enjoy this too.

P.S. Notice the soggy crust bottom in the picture above? Bad one, if you have any suggestion to prevent this, give me a shout! Thanks!

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