How to make Spinach Ricotta Quiche from scratch with & Without Eggs | Couple of Bakers

Learn how to make delicious bakery like mini quiches at home from scratch.

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How to make the creamiest Ricotta Cheese at home using only 4 Ingredients:

https://youtu.be/GmIjX-9r0ZY

Hi Baekers!

We're so excited to post our first savory recipe, we asked you what you wanted us to make and quiche won by a landslide majority! So that's exactly what we baked from scratch! This Spinach Ricotta Quiche is a crowd pleaser and perfect to serve during brunch, at parties or any meal of your choice. It tastes far better than any store bought quiche you've ever tried, made with fresh homemade ingredients and a lot of love!

Enjoy the recipe and pls don't forget to like, share and SUBSCRIBE!

Ingredients: 

(A kitchen scale is a quick and precise way to weigh ingredients and it's inexpensive too. We use this one and its under 300 INR: 

 https://www.amazon.in/dp/B01GNX31US/ref=cm_sw_r_cp_apa_i_p4RwCbZ6R0Q1Z)

for the shortcrust pastry:

320 gm (2 cups) Plain Flour (Maida)
1 tsp Salt
1 tsp Dried Thyme (optional)
227 gm (1 cup) very Cold Unsalted Butter cut into small cubes
60 ml (1/4 cup) Ice Water

Add the flour, salt and thyme to a cold bowl and mix. Add in the cold butter pieces and incorporate them into the flour, mixture with a pastry cutter, masher or a fork. Continue working the butter until it resembles a fine crumb with a few small pieces of butter remaining. Pour in the ice water. Knead the dough 2 or 3 times and pat into a ball. Transfer to a cling wrap and form a ball. Place the pie crust dough ball in the fridge for 30 min to an hour to chill. (Can make the day before, set on counter an 30 min before making tarts to soften). Divide dough into six equal parts, approx 95 gms each. Place on a lightly floured surface and roll out to a 3mm thickness.
Line each mini pie pan with dough, gently pressing into bottom and corners.
Trim away excess dough. Reshape trimming into ball and roll for additional crust.
Repeat with remaining pie pans. Prick bottom of crusts with a fork. Chill the crusts for 30 mins to firm them up and then blind bake them for 10 minutes in a preheated oven at 180°C. Remove and let them cool while you prepare the filling.
Veggies:

2 cups roughly chopped fresh baby spinach. 
3/4 cup cherry tomatoes, halved.

For the cheese topping:

30 gm (1/4 cup) grated parmesan
50 gm (1/3 cup) grated mozzarella
60 gm (1/4 cup) homemade ricotta (link to video above)

Mix together and set aside.

For the egg filling:

3 large eggs, beaten 
320 ml (1 1/2 cup) milk 
1 tsp salt 
1 tsp pepper 
3 tbsp chopped basil 

Mix and set aside.

OR

For the eggless filling:

30g butter 
30 (1/4 cup) plain flour 
320 ml (1 1/2 cups) milk
1 tsp salt 
1 tsp pepper 
3 tbsp chopped basil 

Add the butter to a pan and let it melt, then add the flour to it and cook for 30-45 seconds. Add in the milk and let it thicken on low flame, around 2-3 mins. Season with salt and pepper. Switch off the flame and add the chopped basil. Transfer to a bowl and immediately cover with a cling wrap touching the surface.

Assembly:

Sprinkle a little cheese over the quiche case bases. You can also give it an egg wash instead. Divide the veggies into all six moulds. Pour over the egg/eggless filling, whichever you are using. Top with the cheese mix.

Bake in a preheated oven at 180°C for 45-55 mins or until the edges are golden brown and the middle doesn't jiggle and appears set. Serve warm with a side of simple salad. 

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