Ingredients:

  • 225 g (1 ½ cups + 2 Tbsp) All-Purpose Flour (plain flour)
  • 115 g (8 Tbsp or 1 stick) Unsalted Butter, diced and kept very cold
  • 5 g (¾ tsp) Fine Sea Salt (for pastry)
  • 60–75 ml (4–5 Tbsp) Ice Water
  • 450 g (16 oz) Frozen Chopped Spinach, thawed (or 600g fresh spinach)
  • 1 Tbsp Olive Oil (15 ml)
  • 1 medium Shallot or ½ small Onion, finely minced
  • 2 cloves Garlic, minced
  • Pinch of freshly grated Nutmeg
  • 450 g (16 oz) Whole Milk Ricotta Cheese
  • 4 large Eggs
  • 120 ml (½ cup) Heavy Cream (double cream) or Half-and-Half
  • 50 g (½ cup, packed) Grated Parmesan Cheese (or Gruyère)
  • 1 tsp Fine Sea Salt (for filling)
  • ½ tsp Freshly Ground Black Pepper

Instructions:

  1. Stage 1: Preparing and Blind-Baking the Crust. Make the Pastry: Combine flour and salt in a bowl. Cut in the cold butter using your fingertips or a food processor until the mixture resembles coarse breadcrumbs.
  2. Hydrate: Gradually add ice water, one tablespoon at a time, until the dough just comes together. Do not overwork.
  3. Chill: Form the dough into a disc, wrap it tightly, and refrigerate for a minimum of 30 minutes (up to 2 days).
  4. Roll and Line: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Carefully transfer it to the 9-inch tart pan. Trim the edges, leaving a slight overhang. Prick the base all over with a fork (docking).
  5. Freeze (Quick Chill): Place the lined tart pan in the freezer for 10 minutes. Preheat oven to 200°C (400°F).
  6. Blind Bake (Part 1 - Weighted): Line the chilled pastry with parchment paper, fill with pie weights. Bake for 15 minutes.
  7. Blind Bake (Part 2 - Unweighted): Remove the weights and parchment. Reduce the oven temperature to 180°C (350°F). Bake for another 8–10 minutes, or until the base is light golden brown and dry. Remove and cool slightly.
  8. Stage 2: Preparing the Spinach and Filling. Drain the Spinach (CRITICAL STEP): If using frozen, thaw completely. Place the spinach in a clean tea towel and squeeze aggressively to remove every drop of moisture. Excess water will ruin the custard.
  9. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Sauté the minced shallots/onion until soft (3–4 minutes). Add the minced garlic and cooked, squeezed spinach. Cook for 2 minutes to dry out any residual moisture. Season with a pinch of nutmeg, salt, and pepper. Remove from heat and cool.
  10. Mix the Custard Base: In a large bowl, whisk together the ricotta, eggs, heavy cream, Parmesan cheese, salt, and pepper until smooth and well combined. Fold the cooled spinach mixture into the ricotta custard.
  11. Stage 3: Assembly and Final Bake. Pour the spinach-ricotta filling into the pre-baked, cooled pastry shell. Spread evenly. Bake carefully transfer the quiche to the oven (still set at 180°C / 350°F).
  12. Monitor and Cool: Bake for 35–40 minutes until the edges are set and the centre has a slight wobble. Remove from the oven and let cool on a wire rack for at least 20 minutes before attempting to slice and serve warm or at room temperature.