Potato, Spinach, Ricotta and Provolone Quiche
A quiche, or savory pie, call it what you prefer, correct or not, is never missing from our household once a week. Just like we never miss a pizza, a stuffed flatbread, or bread and pasta (but those are every day 😊).
It’s one of those recipes that always manages to please my two “difficult” kids with vegetables: with a quiche it doesn’t matter what the filling is because, somehow, it always turns out delicious, even though it always contains (at least) one vegetable.
I usually modify the filling based on what’s in my fridge, but a couple of ingredients are basic: potatoes and ricotta. As much as possible, I try never to run out of them because they are versatile in the kitchen, help in preparing quick dishes, and in savory pies, they add texture to the filling.
The great thing is that it suits many different situations. It can be served as an appetizer or as a second course, as a main dish, or as a snack for aperitifs, in which case cut into squares.
And it’s perfect for birthday party buffets: I prepare a number of them, each with a different filling, and they are always much appreciated by both children and adults.
This evening, the quiche of the week was prepared like this: with potatoes, spinach, ricotta, and provolone. 😋
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👇 Here are some other quiches and savory pies from the blog:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 homemade shortcrust pastry (or a store-bought round shortcrust pastry)
- 3 potatoes
- 3.5 oz ricotta
- 1.75 oz provolone
- 4.25 oz spinach (weighed cooked)
- breadcrumbs
- grated parmesan cheese (or pecorino)
- 1 clove garlic
- 1 tsp extra virgin olive oil
- pepper
Tools
- Microwave Oven
- Oven
Steps
I peeled and chopped the potatoes and boiled them (in the microwave), then mashed them roughly with a fork.
I defrosted the spinach (in the microwave) and seasoned it in a pan with garlic, olive oil, and a sprinkle of pepper.
I mixed the ricotta, potatoes, spinach, and diced provolone (leaving a small amount for later) in a bowl.
I spread the shortcrust pastry over the pan and topped it with the mixture.
I added the reserved diced provolone on top, pressing them slightly, and sprinkled the whole with breadcrumbs and then grated parmesan cheese. Finally, I folded the edge of the pastry.I baked for 25 minutes at 428°F.
Serve warm!
Tips for Cooking Without Salt
I remind you that I cook without added salt. 😉
If you are interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate needs to get used to it slowly without noticing the progressive reduction.
▫ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my vegetable granulate without salt
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally make an exception to the rule. It’s good for morale and helps perseverance.
If you do not want, or cannot, give up salt:
▫ You can still try my recipes by salting according to your habits.
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