Quiche w/ Spinach, Ricotta, Pecans & White Wine
When it comes to tossing everything into a dish but the kitchen sink? This holiday quiche absolutely takes the cake. This quiche consists of yukon gold potatoes, spinach, aged white cheddar cheese, almost a dozen eggs, dijon mustard, garlic, pecans, dry white wine, milk, and ricotta. This is a double holiday batch. For a more reasonable size, just cut the recipe in half.
Equipment
- Round Baking Dish (or Cast Iron Pan)
- Oven
Ingredients
- 3 Yukon gold potatoes sliced
- 1/2 lbs. spinach chopped
- 1/2 c. sharp cheddar cheese or parmesan
- 1 c. pecans crushed
- 10 eggs
- 3 cloves garlic minced
- 1 tbsp. dijon mustard
- 1/4 c. dry white wine (I used sauvignon blanc)
- 1/4 c. milk (I used whole)
- 1/2 c. ricotta
- dash salt
- dash pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit and very lightly coat a baking dish with olive oil.You want the least amount of oil necessary to keep the sweet potatoes from sticking. Too much oil will transfer to the egg custard and that's not what you're looking for in a quiche!
- Meanwhile, slice the potatoes. You want them uniformly sliced at about 1/8 inch thick.
- Arrange in a spiral along the bottom of the baking dish.I used a 12" cast iron pan, which isn't necessarily recommended with dairy products. A well-seasoned pan will be fine. Although you still may want to do another good coating after this recipe if you do this as well! Otherwise, a round baking dish is more traditional and any sufficiently-sized baking dish is fine.
- Add chopped spinach, grated cheese, and crushed pecans on top of the potatoes.
- Whisk eggs, garlic, mustard, wine, milk, ricotta, salt, and pepper together.
- Very slowly drizzle the egg mixture over the rest of the ingredients.There are A LOT of layers for this to go through. It will take a little bit of time for them to permeate. So, I almost suggest doing this in stages and pour in about 1/3 of it at a time.
- Bake for 50-60 minutes, or until just set and lightly brown. You want the egg to still juggle slightly, but not be liquid.
- Serve immediately or chilled. Quiche is a great recipe to make ahead of time because it keeps well and is just as good cold. If you do reheat it, though, I would recommend heating in the oven. Oftentimes egg dishes don't microwave well as this tends to overcook them.
Tips, Tricks, & Notes
- This is a double batch from what I would ordinarily make. You can easily cut the recipe in half for a more usual-sized quiche. Although you will need to roast the potatoes ahead of time. This quiche is so large that it has more than enough time to cook the potatoes by the time that the custard sets. However, if you do cut the recipe in half, the cooking time will also cut down dramatically (usually to 45-60 minutes). So, just pop the potatoes in the oven until tender (usually 20-25 minutes), let cool slightly, and then proceed with adding the spinach and the rest of the ingredients.
- I also have an entire article on The Fundamentals of Crustless Quiche with more tips and tricks on whether or not you want a crust, whether or not you need dairy or cheese, the type of pan to use, and a recommendation of toppings.