Ricotta Spinach Quiche
A delightful dish that blends creamy ricotta, vibrant spinach, and a flaky pie crust, perfect for brunch, light dinners, or holiday gatherings.
Ingredients
Crust and Base
- 1 pre-made pie crust 1 pre-made pie crust This flaky crust serves as the foundation, offering a crispy contrast to the creamy filling.
Filling Ingredients
- 1 cup 1 cup ricotta cheese Creamy and rich, ricotta adds a light texture and a subtle sweetness.
- 1 cup 1 cup fresh spinach (chopped) Fresh spinach infuses the dish with nutrients and color.
- 1/2 cup 1/2 cup shredded mozzarella cheese This cheese will melt beautifully within the quiche.
- 3 large 3 large eggs Adds body and richness to the filling.
- 1/2 cup 1/2 cup heavy cream Contributes to the quiche's decadent texture.
- 1/4 cup 1/4 cup grated Parmesan cheese Elevates the overall taste with its sharp and nutty flavor.
- 1/2 teaspoon 1/2 teaspoon garlic powder Adds a hint of aromatic flavor.
- 1/4 teaspoon 1/4 teaspoon ground nutmeg Enhances the quiche's coziness.
- to taste none Salt and pepper to taste Helps bring all the flavors together.
- 1 tablespoon 1 tablespoon olive oil Used to sauté the spinach.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and place the pie crust into a quiche dish, crimping the edges.
- Heat olive oil in a skillet over medium heat, add chopped spinach, and cook until wilted (2-3 minutes). Remove from heat and let cool.
- In a bowl, whisk together the eggs and heavy cream until light and frothy. Fold in the ricotta, mozzarella, Parmesan, garlic powder, nutmeg, salt, and pepper until smooth.
- Stir in the cooled spinach until evenly distributed.
Baking
- Pour the mixture into the prepared pie crust and bake for 30-35 minutes, or until the center is set and the top is golden brown.
- Allow the quiche to rest for 10 minutes before slicing.
Notes
Choose high-quality ingredients for a more flavorful dish. You can make this quiche ahead of time and store it in the fridge, rewarming it before serving.