Description

This Elegant Ricotta and Spinach Quiche is a delightful savory pie perfect for brunch, lunch, or a light dinner. Featuring a flaky pie crust filled with a creamy ricotta and spinach mixture, enriched with eggs, heavy cream, and Parmesan cheese, this quiche offers a comforting blend of flavors with a hint of nutmeg. Easy to prepare and baked to golden perfection, it makes a sophisticated yet simple meal for any occasion.

Ingredients

Scale

Crust

1 pie crust (store-bought or homemade)

Filling

1 tablespoon olive oil
1 small onion, finely chopped
2 cups fresh spinach, chopped
1 cup ricotta cheese
3 large eggs
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
A pinch of nutmeg

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Instructions

Prepare onions and spinach: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Then add chopped spinach and cook until wilted, around 2-3 minutes. Remove from heat and let cool slightly.
Make custard mixture: In a large bowl, whisk together the eggs, heavy cream, ricotta cheese, grated Parmesan, salt, pepper, and a pinch of nutmeg until smooth and well combined.
Combine filling: Fold the sautéed onion and spinach mixture into the custard mixture, ensuring an even distribution.
Prepare crust: Place the pie crust into a 9-inch pie dish, gently pressing it against the bottom and sides. Trim any excess dough from edges if necessary.
Fill and bake: Pour the filling mixture into the prepared pie crust. Place the quiche in a preheated oven at 375°F (190°C) and bake for 35-40 minutes, or until the top is golden and a knife inserted in the center comes out clean.
Cool and serve: Allow the quiche to cool for about 10 minutes before slicing. Serve warm or at room temperature.

Notes

To prevent a soggy crust, you can blind bake the pie crust for 10 minutes before adding the filling.
For a lighter version, substitute heavy cream with half-and-half or whole milk.
Spinach can be replaced with other leafy greens like kale or Swiss chard.
Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.