Quiche with Spinach and Egg

5 from 6 votes
Prep Time 30 minutes
Cook Time 45 minutes
Rest Time 30 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine European
Servings 4 people



  • 225 g Flour
  • 75 ml Sunflower oil
  • 60 ml Water very cold
  • 0,5 tsp Salt


  • 1 small Onion
  • 1 Clove of garlic
  • 2 tbsp Olive oil
  • 400 g Spinach frozen (chopped)
  • 1 Heaped tablespoons Dried marjoram
  • Salt pepper
  • 200 g Ricotta
  • 30 g Grated Pecorino
  • 25 ml Milk
  • 4 Eggs


  • I also found this recipe in a cookbook by Italian housewives and modified it slightly to our taste. This pasqualina is actually served at Easter in Italy, but I think it is a successful alternative to "our spinach with egg" at any time of the year. ...... A main course is served in 4 larger portions, and a delicious starter in smaller portions. It is quick and easy to make and the dough and filling can be prepared well.

Dough and preparation form:

  • Knead all ingredients into a firm, slightly oily dough and wrap it in foil and place it in the refrigerator for 30 minutes to rest. Line a 26 quiche form with paper


  • While peeling the onion, dice it into small pieces. Skin the garlic, finely chop. Grate the pecorino. In a large pan in 2 tablespoons of olive oil, sauté the onions and garlic until translucent. Add the frozen spinach and sweat it while stirring. Pepper, salt and sprinkle in the marjoram. Turn the heat down halfway and let everything simmer gently for approx. 5 minutes. Stir it every now and then. Then transfer to a bowl and let cool down lukewarm.


  • Roll out 2 / 3 of the oily dough on the well-floured work surface in the diameter of the bottom of the quiche pan plus 2 cm for the edge. Always turn and lightly flour. Then roll up the sheet of dough with the rolling pin and unroll it over the form. Let the dough slide into the mold, line it and the edge too.
  • Now mix the cooled spinach with the ricotta, 20 g pecorino cheese and the milk, spread on the base and smooth. For the eggs, make 4 correspondingly large hollows in the filling, beat in the eggs, season each with a little salt and pepper and sprinkle with the remaining pecorino cheese. Preheat the oven to 180 ° O / bottom heat.
  • Roll out the remaining dough - again on a well-floured work surface - around the diameter of the quiche surface, roll up again with the rolling pin, unroll over the filling and carefully lay down so that the eggs do not break in half. Then fold the edge over the ceiling and press it down lightly. Then brush the top with olive oil and then pierce it several times with a wooden or metal skewer so that the steam can escape from the small holes during baking. This is how it would be in the original. But if you like the ceiling shiny, you have to brush it with some egg yolk whisked with milk. Otherwise it will remain dull and will not turn very brown - even despite the long baking time. The baked dough has a very slight resemblance to puff pastry.
  • Allow the quiche to cool for about 5 minutes after baking, then lift it out of the pan with the help of the paper strips, transfer to a plate and pull out the strips. Then just enjoy .......... Buon Appetito .............
  • If this quiche is to be prepared as a starter, instead of the 4 large ones - depending on the number of people - you can put several small quail eggs in the filling.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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