Description

This Ricotta Spinach Quiche is a delightful savory pie featuring a flaky pre-baked crust filled with a creamy mixture of ricotta cheese, sautéed spinach and onions, eggs, and Parmesan cheese. Lightly seasoned with nutmeg and baked to golden perfection, this quiche is perfect for breakfast, brunch, or a light dinner, combining wholesome ingredients in an easy-to-make, comforting dish.

Ingredients

Crust

1 pre-made pie crust (or homemade)

Vegetables and Fats

1 tablespoon butter
1 onion, diced
3 cups fresh spinach, chopped

Filling

1 cup ricotta cheese
3 large eggs
½ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper, to taste
A pinch of nutmeg (optional)

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Instructions

Prepare the crust: Preheat the oven to 375°F. Place the store-bought pie crust in a 9-inch pie dish and prick the bottom with a fork to prevent bubbling. Bake the crust for 10 minutes to keep it from becoming soggy during baking.
Cook the vegetables: In a skillet, melt the butter over medium heat. Add the diced onions and cook until translucent, about 4 to 5 minutes. Stir in the chopped spinach and cook until wilted, around 2 to 3 minutes. Remove from heat and allow the mixture to cool slightly before using.
Prepare the filling: In a mixing bowl, whisk together the eggs, ricotta cheese, heavy cream, grated Parmesan cheese, salt, pepper, and nutmeg if using. Fold in the cooked spinach and onion mixture, mixing well to combine all ingredients.
Assemble the quiche: Pour the filling evenly into the pre-baked pie crust. Use a spatula to smooth the surface for an even bake.
Bake: Reduce the oven temperature to 350°F. Bake the assembled quiche for 40 to 45 minutes, or until the center is set and the top is golden brown. Test doneness by inserting a knife into the center; it should come out clean.
Cool and serve: Allow the quiche to cool for about 10 minutes before slicing. Serve warm alongside a light salad or fresh fruit for a complete meal.

Notes

You can use a homemade pie crust for a more personalized flavor and texture.
Ensure the spinach mixture cools slightly before mixing with eggs to prevent curdling.
Adjust salt and pepper to taste, especially if your Parmesan is salty.
Feel free to add herbs like thyme or basil for extra flavor.
Store leftovers in the refrigerator and reheat gently before serving.