I found this recipe in Rachel Ray's magazine in one of those "Your Weeknight Meal Planner" tear out cookbooks and I finally tried it tonight. YUMMY!!!!! It was great because I had leftover ricotta cheese to use up from making lasagna last week. It was full of flavor and definitely a keeper in the Snider house! Oh - I'm posting as the recipe is given but I did change the dressing for the salad and it turned out great. I made it up as stated but it just tasted like olive oil and mustard so I added about a Tbsp. of lemon juice but then it was SO strong that I added about a teaspoon and a half of brown sugar and mixed it up well. That was perfect!!
Spinach and Ricotta Quiche
1 sheet (half of a 17.3 oz. pkg) frozen puff pastery, thawed (I used a refrigerated pie crust instead since I had it)
1/4 cup EVOO
6 cups (6 oz package) baby spinach
salt and pepper
1/4 lb. Italian sausage links, casings removed
1/2 cup heavy cream
1/2 8 oz. container ricotta cheese
1 1/2 tsp. grainy mustard
(I added 1 Tbsp. lemon juice and 1 1/2 tsp. brown sugar)
1 small head green leaf lettuce, torn into bite sized pieces
1. Preaheat oven to 400 degrees F. Press the puff pastry into a 9" glass pie plate; trim the excess. Prick the bottom all over with a fork, line with parchment and fill with dried beans (or pie weights). Bake until golden, about 20 minutes. [I used the refrigerated pie crust and baked it for about 8 minutes). Remove the parchment and beans; transfer the pan to a rack to cool. Leave the oven on but lower the temperature to 350 degrees.
2. Meanwhile, in a large skillet, heat 1 Tbsp. EVOO over medium-high heat. Add the spinach and cook, tossing, until wilted, about 1 minute. Season lightly with salt and then drain in a colander. Add 1 Tbsp. EVOO and add the sausage to the skillet; cook over medium-high heat, breaking up the meat with a spoon, until golden brown and cooked through - about 3-5 minutes.
3. Spread the sausage and spinach in the pie shell. In a large bowl, whisk together the eggs, ricotta cheese and cream; pour into the shell. Bake until the eggs are set and the crust is golden, about 35 minutes.
4. Meanwhile, in a salad bowl, whisk together the remaining 2 Tbsp. EVOO with the mustard [and lemon juice and brown sugar]; season with salt and pepper. Add the lettuce and toss. Serve with the quiche.