Elegant Ricotta and Spinach Quiche
This creamy quiche blends ricotta cheese and tender spinach, making it perfect for breakfast, brunch, or a light dinner.
Ingredients
Crust and Filling Ingredients
- 1 pie crust 1 pie crust Store-bought or homemade
- 1 cup 1 cup ricotta cheese Use fresh ricotta for best flavor
- 2 cups 2 cups fresh spinach, chopped Squeeze out excess water after cooking
- 3 large eggs 3 large eggs
- 1/2 cup 1/2 cup milk
- 1/2 cup 1/2 cup grated Parmesan cheese
- 1/2 teaspoon 1/2 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon black pepper
- 1/4 teaspoon 1/4 teaspoon nutmeg
- 1 tablespoon 1 tablespoon olive oil For sautéing
- 1/2 onion 1/2 onion, diced Yellow or white onion works well
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the onion until translucent.
- Add chopped spinach and cook until wilted.
- In a bowl, whisk together ricotta cheese, eggs, milk, Parmesan cheese, salt, pepper, and nutmeg.
- Stir in the cooked spinach and onion mixture.
- Place the pie crust in a pie dish and pour the filling into the crust.
- Bake for about 35–40 minutes or until the quiche is set and the top is golden.
- Allow to cool slightly before slicing and serving.
Notes
Serve warm or at room temperature. Pairs well with a simple green salad or cup of soup. Store in the refrigerator for up to 3 days.