Ricotta Spinach Quiche, it's what's for brunch

Did I hear this right? Was it national Brunch Day recently? Well, what better way to celebrate (even if I am a little late to the party) than with quiche. As you know, I am in Italy this summer. My dear friend Forrest and his boyfriend are huge fans of quiche and brunch for that matter. Here in Italy, it's more lunch-y, but as with all things, brunch has managed to cross the pond and become a thing here too.This is a recipe I invented because of the beautiful ricotta available everywhere here in Tuscany.

Ricotta Spinach QuicheServes 8

Preheat the oven to 375 degrees FFor the Filling:You will need:- 6 eggs- 1 cup fresh ricotta cheese- 4 cups of fresh spinach- 1/4 sliced red onion- 2 tablespoons of olive oil- 1 teaspoon salt- 1 cup of cubed speck ham- 1 cup cubed buffalo mozzerella- 1 Pate Brisee (recipe below)To prepare:Whisk eggs in a large bowl, add ricotta cheese, mozzerella cheese, and salt, set aside.In a frying pan, add the speck ham and saute for 10 minutes until the ham becomes crispy. Pour off any excess fat and set aside.In a saute pan, add olive oil and saute spinach and onion until spinach is wilted, about 10 minutes, set aside to cool.Once the spinach is cooled, in batches squeeze the excess liquid in your hands into the sink. Place into the bowl of eggs and cheeses, add speck, and combine completely. Your filling should be green.Roll out the Pate Brisee into a disk, and fit into a 9 inch quiche pan, add the filling. You may also blind bake the crust if you wish; it's definitely an option.Bake for 45-50 minutes in a 375 degree F oven.Serve warm or at room temperature.For Pate Brisee:You will need:- 2 cups all purpose flour- 1 stick butter chilled and cut into cubes- ½ teaspoon salt- ¼ to ½ cup ice waterTo prepare:Place flour, sugar, butter, and salt into the bowl of a standing mixer fitted with a mixing blade. Mix on medium until small crumbs form, add ice water until the dough pulls together and away from the side of the bowl.The dough should be a soft consistency.Place dough in the fridge to rest.Happy brunching..xx