Elegant Ricotta and Spinach Quiche
A delightful dish that combines a creamy filling with fresh spinach and a flaky pie crust, perfect for any meal occasion.
Ingredients
Pie Crust
- 1 9-inch 9-inch pie crust Store-bought or homemade
Filling Ingredients
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped Can substitute with kale or other greens
- 3 large eggs
- 1/2 cup heavy cream Can substitute with half-and-half for a lighter option
- 1/2 cup grated Parmesan cheese Alternatively use feta or goat cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon olive oil
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Press the pie crust into a 9-inch tart or pie pan, ensuring it fits snugly.
- In a medium pan, heat the olive oil over medium heat. Add the chopped spinach and sauté until it wilts, which should take about 2-3 minutes. Once wilted, set the spinach aside to cool slightly.
- In a large mixing bowl, whisk together the eggs, ricotta, heavy cream, grated Parmesan, salt, black pepper, and nutmeg until well combined.
- Stir in the sautéed spinach to the egg mixture until evenly incorporated.
- Pour the filling into the prepared pie crust, spreading it out evenly.
Baking
- Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden.
- Let the quiche cool slightly before slicing and serving.
Notes
For extra flavor, consider adding sun-dried tomatoes or roasted red peppers. Let the quiche cool before slicing for cleaner cuts.