Description
This Elegant Ricotta and Spinach Quiche is a delightful blend of creamy ricotta cheese and fresh spinach, encased in a buttery pie crust. It’s a perfect dish for brunch or a light dinner, offering a rich and satisfying flavor with a touch of elegance.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 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
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare the Pie Crust: Roll out the pie crust and press it into a 9-inch quiche dish or pie plate. Prick the bottom with a fork. Pre-bake the crust for 8 minutes. Remove from the oven.
- Cook the Vegetables: In a skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool.
- Prepare the Filling: In a large bowl, mix together the ricotta cheese, eggs, heavy cream, Parmesan cheese, salt, pepper, and nutmeg until well combined. Stir in the cooled spinach and onion mixture.
- Assemble and Bake: Pour the filling into the pre-baked crust. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
- Cool and Serve: Let the quiche cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
- Pre-baking the crust prevents it from getting soggy.
- Letting the spinach and onion mixture cool before adding to the egg mixture helps to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes