Description
A creamy, elegant quiche with rich ricotta and fresh spinach, perfect for brunch or a light dinner.
Ingredients
- 1 9-inch pie crust (store-bought or homemade)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 5 ounces fresh spinach
- 6 large eggs
- 1 cup whole milk ricotta cheese
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden. Set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute more.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat, drain any excess liquid, and let cool slightly.
- In a large bowl, whisk together eggs, ricotta cheese, heavy cream, Parmesan, salt, pepper, and nutmeg until smooth.
- Stir the spinach mixture into the egg mixture until well combined.
- Pour the filling into the pre-baked crust. Smooth the top with a spatula.
- Bake for 30-35 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean.
- Let the quiche cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For a gluten-free version, use a gluten-free pie crust. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: French