RICOTTA AND SPINACH QUICHE

Make the dough: combine flour, salt, softened butter, egg, and cold water. Quickly gather the dough into a ball (do not overwork it, or it can turn out tough). Wrap in cling film and refrigerate for 30–40 minutes.

Remove the dough from the fridge, roll it out, and carefully place it into the baking dish, making sure to form edges.

Make a filling: in a bowl, combine ricotta, eggs, and shredded mozzarella.

Melt 30 g of butter in a pan, add a whole or crushed garlic clove, then add fresh spinach. Cook and stir for 2–3 minutes until the spinach is wilted.

Combine the cooked spinach with the cream cheese mixture. Add flour, salt, and pepper to taste, and mix thoroughly. Spread the filling over the dough in the baking dish. Top with thyme sprigs.

Bake in an oven preheated to 180°C for about 30 minutes until golden brown. Serve warm or cooled.