SPINACH AND RICOTTA QUICHE

FOR THE PIE CRUST:
2 cups all-purpose flour
Pinch of salt
4 ounces unsalted butter, diced
1 egg
1 teaspoon sour cream
FOR THE FILLING:
1 pound fresh spinach
2 tablespoons unsalted butter
3 eggs
1 (8 ounce) tub ricotta cheese
1/2 cup sour cream
Pinch of freshly grated nutmeg
Salt and pepper

TO MAKE THE CRUST:
Put the flour and salt into a large bowl. Add the butter and with a knife cut it into the flour until evenly distributed. Then use your fingertips to rub the fat lightly into the flour until the mixture resembles coarse crumbs.

Whisk together the egg and sour cream and add gradually to the crumb mixture (you might not need to use all of it).

Using a spatula or knife, work the mixture together, then use your fingers until you have a smooth dough. Shape into a ball, put into a plastic bag and refrigerate for 1 hour.

WHEN READY TO BAKE:
Preheat the oven to 375 degrees F. Lightly butter a removable-bottom tart pan.

Roll out the dough and use to line the pan. Prick all over with a fork. Refrigerate until needed.

TO MAKE THE FILLING:
Wash the spinach, remove the stems and pat dry. Heat the butter in a large pan. Add the spinach and cook for about 8 minutes. Transfer to a colander, drain thoroughly, and squeeze out as much water as possible, then chop coarsely.

In a large bowl, whisk together the eggs, ricotta and sour cream. Stir in the spinach. Season with nutmeg, salt and pepper. Pour into the crust shell.

Bake for about 40 minutes until firm and golden. Let cool slightly before serving.

Servings: 6-8
Source: Loaves, Cakes and Quiches by Ilona and Akiko Ida