Spinach and Carrot Quiche
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
6
- Ingredients
- 2 sheets frozen Puff pastry thawed (1 package)
- 6 eggs (beaten)
- 1 cup Ricotta cheese
- 2 cloves garlic cloves (peeled and minced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 5 ¼ cups frozen, chopped Spinach (thawed and well drained)
- 2 cups frozen carrots
- 1 ½ cups shredded Cheddar cheese
Preparation steps
1.
Preheat oven to 400ºF / 200ºC. Coat a 9-inch springform pan with cooking spray.
2.
Unfold the pastry sheets. On a lightly floured surface roll out 1 sheet to an 11-inch square; set aside. Roll out the remaining sheet to a 12-inch square. Line the bottom and sides of the springform pan with the 12-inch square.
3.
Reserve 1 tablespoon of eggs. Mix remaining eggs, ricotta cheese, garlic and season to taste with salt, and pepper; mix in the spinach.
4.
Cook the carrots according to package instructions, drain well and mash.
5.
Layer half of the ricotta cheese mixture in the pastry crust. Top with 1/2 of the mashed carrots and sprinkle with 1/2 of the Cheddar cheese. Repeat the process to create a second layer. Cover with the remaining pastry sheet, fold excess pastry inside the pan. Brush the top of the pastry with reserved egg. Using a sharp knife, cut a few slits in the top crust.
6.
Bake for 45 to 55 minutes or until nicely browned. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen crust before removing rim. Slice and serve.
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