Spinach-Ricotta Quiche

Ingredients

• 1 day-old wheat roll
• 500 g Ricotta
• 800 g frozen spinach (thawed)
• 2 medium eggs
• 75 ml milk (3.5% fat)
• 100 g Parmesan
• Salt
• white pepper (ground freshly)
• a pinch of freshly grated nutmeg
• 1 tbsp butter
• 1 sheet quiche dough or savory shortcrust pastry (300 g, ~32 cm diameter or rectangular; pre-made from the fridge)
• 400 g mixed wild cherry tomatoes
• 0.5 fresh red chili pepper
• 2 Garlic cloves
• 4 sprigs thyme
• 200 ml olive oil
• Salt
• white pepper (ground freshly)
• 1 tbsp white balsamic vinegar
• a pinch of sugar

Instructions

1. 1.

   Preheat the oven to 180 °C fan.

2. 2.

   Soak the roll in water for the quiche. In a bowl combine ricotta, spinach, eggs and milk. Squeeze out the roll, crumble it, add it to the mixture and stir well. Grate 50 g Parmesan on top and season with salt, pepper and nutmeg.

3. 3.

   Grease the quiche tin with butter. Roll out the dough, place it in the tin (trim square edges) and press it into the rim.

4. 4.

   Pour the ricotta-spinach filling into the crust, smooth it, sprinkle the remaining Parmesan over it and fold any excess dough over the top. Bake in the preheated oven for 40 minutes.

5. 5.

   Wash the tomatoes, halve them and cut off the stems, then place them in a bowl. Core the chili pepper, wash it and slice thin rings; add to the tomatoes. Peel the garlic cloves and grate them over the mixture. Shake off thyme leaves, dry them, set aside a few leaves, chop the rest and add as well.

6. 6.

   Heat olive oil in a pot on medium heat until about 120 °C – if no thermometer: the oil should not yet bubble or smoke. Add the tomato mix and gently cook for 2–3 minutes. Then lift with a slotted spoon, let it drain slightly, transfer to a bowl and season with salt, pepper, vinegar and sugar. Divide into eight small bowls.

7. 7.

   Remove the quiche from the oven, cut into pieces, place on plates and garnish with thyme. Serve alongside the tomato salsa.