Description
A creamy, savory quiche filled with fresh spinach and ricotta cheese, baked in a flaky crust. Perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- For the crust:
- 1 blind-baked 9-inch pie crust
- For the filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about ½ cup)
- 2 garlic cloves, minced
- 10 oz fresh spinach, washed and chopped (or 1 cup frozen, thawed and squeezed dry)
- 1 cup whole milk ricotta cheese
- 4 large eggs, lightly beaten
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.
- Add spinach and cook until wilted, about 2-3 minutes for fresh or 1 minute for frozen. Remove from heat and let cool.
- In a large bowl, whisk together eggs, heavy cream, ricotta, mozzarella, Parmesan, salt, pepper, and nutmeg until smooth.
- Stir in the cooled spinach mixture.
- Pour the filling into the prepared pie crust.
- Bake for 35-40 minutes, or until the center is set and the top is golden brown. If the crust edges brown too quickly, cover with foil.
- Let cool for 10 minutes before slicing.Serve warm or at room temperature.
Notes
This quiche can be made ahead and refrigerated for up to 2 days. Reheat in the oven at 350°F for 15 minutes. For a gluten-free version, use a gluten-free crust. Feel free to add other vegetables like mushrooms or bell peppers.
Nutrition
- Calories: 320
- Sugar: 3g
- Fat: 24g
- Carbohydrates: 15g
- Protein: 16g