Description
A light and savory quiche with a creamy ricotta and spinach filling, encased in a flaky, buttery crust.
Ingredients
Scale
For the Crust:
- 1 pre-made 9-inch pie crust
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 6 ounces fresh spinach, roughly chopped
- 1 cup whole milk ricotta cheese
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch tart or pie pan, prick the bottom with a fork, and pre-bake for 10 minutes. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
- Add the chopped spinach to the skillet and cook, stirring frequently, until wilted and any liquid has evaporated. Remove from heat and let cool slightly.
- In a large bowl, whisk together the ricotta cheese, eggs, and heavy cream until smooth. Stir in the parmesan cheese, nutmeg, salt, and pepper.
- Squeeze any excess moisture from the cooled spinach mixture and fold it into the ricotta egg mixture until well combined.
- Pour the filling into the pre-baked crust and spread it evenly. Bake for 30-35 minutes, or until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing and serving.
Notes
You can customize the seasonings to taste.