Sun Dried Tomato Swirl Ricotta Spinach Quiche

Looking for a show-stopping brunch or light dinner that’s bursting with flavor? This Sun-Dried Tomato Swirl Ricotta Spinach Quiche is the answer! The creamy ricotta and spinach filling, swirled with vibrant sun-dried tomato purée, creates a beautiful and delicious dish that’s sure to impress. This quiche balances savory, tangy, and slightly smoky notes, making it a truly unforgettable culinary experience. It’s easier to make than you think, especially with a pre-made crust, and the stunning presentation will have everyone asking for the recipe. Let’s get started on creating this masterpiece!

Ingredients for Sun-Dried Tomato Swirl Ricotta Spinach Quiche

• Ready-made 9-inch (23 cm) pie crust (≈250 g / 1 cup): Using a pre-made crust saves time and effort, but feel free to use your favorite homemade pastry recipe for an even more authentic touch. Ensure the crust is sturdy enough to hold the rich filling.
• 200 g (7 oz) fresh spinach, roughly chopped: Fresh spinach provides a vibrant green color and a delicate, slightly earthy flavor. Baby spinach works well too, but regular spinach offers a more robust taste.
• 250 g (1 cup) ricotta cheese: Ricotta cheese forms the creamy base of the filling. Opt for whole-milk ricotta for the richest texture and flavor. Drain any excess liquid before using.
• 100 g (3.5 oz) shredded mozzarella cheese: Mozzarella adds a delightful stretch and mild, milky flavor that complements the ricotta and spinach beautifully. Low-moisture, part-skim mozzarella is a good choice to prevent the quiche from becoming too watery.
• 3 large eggs: Eggs bind the filling together and provide structure. They also contribute to the quiche’s rich, custard-like texture.
• 120 ml (½ cup) whole milk: Milk adds moisture and helps create a smooth, creamy consistency. Whole milk provides a richer flavor than lower-fat options.
• 120 ml (½ cup) heavy cream: Heavy cream elevates the richness and creates a luxurious texture. It’s essential for achieving that classic quiche consistency.
• 2 tbsp (30 ml) olive oil, plus extra for drizzling: Olive oil is used for sautéing the vegetables and adds a subtle fruity flavor. Extra virgin olive oil is recommended for its superior taste and aroma.
• 1 small onion, finely diced: Onion provides a savory base flavor. Dicing it finely ensures it cooks evenly and blends seamlessly into the filling.
• 2 cloves garlic, minced: Garlic adds a pungent aroma and savory depth. Mincing it finely releases its flavor.
• 2 tbsp (30 g) sun-dried tomatoes packed in oil, drained and finely chopped: Sun-dried tomatoes deliver an intense, concentrated tomato flavor with a slightly chewy texture. Draining them removes excess oil.
• 1 tbsp (15 ml) tomato paste (optional for deeper color): Tomato paste enhances the tomato flavor and adds a vibrant red hue to the filling. It’s optional, but recommended for a more visually appealing quiche.
• 1 tsp (5 ml) lemon zest: Lemon zest brightens the flavors and adds a subtle citrusy aroma. Use a microplane to zest the lemon finely.
• ½ tsp (2.5 ml) smoked paprika: Smoked paprika adds a smoky depth and a hint of warmth. It complements the sun-dried tomatoes beautifully.
• Salt and freshly ground black pepper, to taste: Seasoning is crucial for enhancing the flavors. Use freshly ground black pepper for the best aroma and taste.
• 2 tbsp (30 g) sun-dried tomato purée (blend sun-dried tomatoes with a splash of olive oil): This creates the beautiful swirl effect and intensifies the sun-dried tomato flavor.
• 2 tbsp (15 g) pine nuts, toasted: Toasted pine nuts add a delightful crunch and nutty flavor as a garnish.
• 1 tbsp (5 g) fresh basil leaves, chopped: Fresh basil provides a bright, herbaceous finish.

Let’s Bake: A Step-by-Step Guide to Sun-Dried Tomato Swirl Ricotta Spinach Quiche

1. Prepare the Crust: Preheat your oven to 190°C (375°F). Gently fit the ready-made pie crust into your 23cm (9-inch) tart pan. Ensure it sits snugly against the sides and bottom. Trim any excess dough hanging over the edge for a neat finish. Using a fork, prick the base of the crust all over. This prevents it from puffing up during blind baking. Line the crust with parchment paper and fill it with pie weights or dried beans. This is crucial for maintaining the crust’s shape. Blind bake for 8-10 minutes, or until the edges begin to turn a light golden color. Remove the parchment paper and weights, and continue baking for another 2-3 minutes to dry out the base.
2. Sauté the Spinach and Onion: While the crust is baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and sauté for approximately 3 minutes, stirring occasionally, until it becomes translucent and softened. Add the minced garlic and cook for another 30 seconds, until fragrant. Be careful not to burn the garlic. Add the roughly chopped spinach to the skillet and season with a pinch of salt. Cook for 2-3 minutes, stirring frequently, until the spinach wilts down significantly. The salt helps draw out moisture from the spinach.
3. Drain the Spinach: Once the spinach is wilted, transfer it to a colander. Gently press down on the spinach with the back of a spoon or a clean kitchen towel to remove as much excess liquid as possible. This step is vital to prevent a soggy quiche. Set the drained spinach aside to cool slightly.
4. Prepare the Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, eggs, whole milk, heavy cream, lemon zest, smoked paprika, salt, and freshly ground black pepper. Whisk vigorously until the mixture is smooth and well combined. Ensure there are no lumps of ricotta remaining.
5. Combine Spinach and Filling: Gently fold the cooled, drained spinach and the finely chopped sun-dried tomatoes into the ricotta mixture. Distribute the spinach and tomatoes evenly throughout the filling.
6. Assemble the Quiche: Spoon half of the cheese-spinach filling into the pre-baked pie crust, spreading it evenly across the base. This creates a solid foundation for the swirl. Carefully drop small dollops (about 1 teaspoon each) of the sun-dried tomato purée randomly over the surface of the filling.
7. Create the Swirl: Using the tip of a skewer, a thin knife, or the back of a spoon, gently drag the sun-dried tomato purée through the cheese-spinach filling to create elegant, marbled ribbons. Avoid overmixing, as you want to maintain distinct swirls.
8. Top and Bake: Top the swirled filling with the remaining cheese-spinach mixture, smoothing the surface with a spatula. Bake the quiche on the middle rack of the preheated oven for 30-35 minutes, or until the center is set and the top is lightly golden brown. If the edges of the crust begin to brown too quickly, loosely cover them with strips of aluminum foil.
9. Rest and Garnish: Once baked, remove the quiche from the oven and let it rest for at least 10 minutes before serving. This allows the filling to set completely. While the quiche rests, toast the pine nuts in a dry skillet over medium-low heat, shaking the pan frequently, until fragrant and golden brown (about 2-3 minutes).
10. Serve: Run a thin knife around the edge of the tart pan to loosen the quiche. Invert the quiche onto a serving plate. Cut a clean wedge and drizzle a thin line of olive oil across the plate. Place the slice on top, sprinkle with toasted pine nuts, and garnish with chopped fresh basil.

Why Sun-Dried Tomatoes and Ricotta are a Match Made in Heaven

The combination of sun-dried tomatoes and ricotta in this quiche isn’t just delicious; it’s a testament to flavor balancing. Sun-dried tomatoes, intensely flavored and slightly sweet, provide a concentrated umami punch. Ricotta, with its mild, creamy texture, acts as the perfect counterpoint, softening the intensity and creating a harmonious blend. The slight acidity of the tomatoes also cuts through the richness of the cheese, preventing the quiche from feeling heavy. This pairing is a classic in Italian cuisine for a reason!

The Importance of Blind Baking the Crust

Blind baking – baking the crust before adding the filling – is absolutely essential for a quiche. Without it, the crust will likely become soggy from the moisture in the filling. The initial baking sets the crust, creating a sturdy base that can hold the liquid ingredients without collapsing. Pricking the base with a fork prevents it from puffing up unevenly during baking. Using pie weights or dried beans ensures the crust maintains its shape and doesn’t shrink or bubble.

Tips for Perfect Sun-Dried Tomato Purée

Creating your own sun-dried tomato purée is surprisingly easy and elevates the flavor of the quiche. Simply place drained sun-dried tomatoes (packed in oil are best) in a food processor or blender with a splash of olive oil. Blend until smooth, adding more oil as needed to achieve a purée consistency. Using high-quality sun-dried tomatoes will result in a more flavorful purée. You can also add a pinch of garlic or herbs to the purée for extra depth.

Serving Suggestions & Pairings

This Sun-Dried Tomato Swirl Ricotta Spinach Quiche is incredibly versatile. It’s wonderful served warm or at room temperature, making it perfect for brunch, lunch, or a light dinner. Pair it with a crisp green salad dressed with a lemon vinaigrette to complement the flavors. A side of roasted asparagus or sautéed mushrooms also makes a lovely accompaniment. For a complete meal, consider serving it with a glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio.

Frequently Asked Questions

Can I use a different type of cheese?

Yes, you can experiment with other cheeses! Gruyère, Parmesan, or a blend of Italian cheeses would all work well. Just be mindful of the salt content and adjust seasoning accordingly.

Can I make this quiche ahead of time?

Yes, you can bake the quiche a day ahead and reheat it gently before serving. It’s best stored in the refrigerator.

Can I freeze this quiche?

Yes, you can freeze the baked quiche. Let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Enjoy Your Delicious Quiche!

This Sun-Dried Tomato Swirl Ricotta Spinach Quiche is a delightful combination of flavors and textures. It’s sure to impress your family and friends! Don’t forget to save this recipe to Pinterest for later inspiration! [Pinterest Save Button Image/Link]

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