This quiche is so delicious (the texture is so silky), easy to make and reheats well. Next time I will add more spinach and more sausage. I chose the spiciest sausage available, which was good because otherwise this would fall, flavorwise, into the category of Creamy Goodness Not Otherwise Specified; the spiciness added some interest.
Spinach and Ricotta Quiche
Rachael Ray September 2011
1 sheet thawed puff pastry (1/2 of a 17 oz package)
2 T EVOO
6 cups baby spinach
1/4 lb Italian sausage links, casings removed
1/2 container ricotta
1/2 cup heavy cream
1. Preheat oven to 400 degrees. Press puff pastry into a 9 inch pie plate and trim the excess. Prick the bottom all over with a fork, cover with parchment paper and fill with coins/dried beans/pie weights. Bake until golden ~20 minutes. Transfer to wire rack to cool. Lower oven temp to 350.
2. Meanwhile, heat 1 T EVOO over medium-high heat, add spinach and cook until wilted ~ 1 minute. Season lightly with salt and drain in colander. Add 1 T EVOO and the sausage and cook over medium-high heat, breaking up meat with a spoon and cooking through, 3-4 minutes.
3. Spread spinach and sausage in pie shell. In a large bowl, whisk together eggs, ricotta and cream; pour in shell. Bake until eggs are set and crust is golden, about 35 minutes.
I tried a side dish from RR Sept 2011 as part of my Sweet Potato Acceptance Project (SPAP). They are so colorful, and a superfood to boot, but I have just never liked them. Until:
Roasted Cinnamon Sweet Potato Fries
2 lb sweet potatoes, cut into wedges (peeled in the accompanying photo, so I peeled them)
3 T EVOO
1 tsp. ground cinnamon
Toss potatoes with EVOO, salt and pepper. Roast for 30 minutes at 475 degrees. Toss with cinnamon.
Could liking them with marshmallows and bourbon be far off?
Or in this gorgeous gratin?