Elegant Ricotta and Spinach Quiche
A delightful and creamy quiche made with ricotta and fresh spinach, perfect for brunch or gatherings.
Servings: 8 slices
Calories: 320kcal
Ingredients
Crust and Base
- 1 pie crust 1 pie crust (homemade or store-bought) Provides a crisp and flaky texture.
Filling Ingredients
- 1 cup heavy cream Adds a silky richness.
- 1 cup ricotta cheese The star ingredient.
- 2 cups chopped fresh spinach Provides wholesome goodness.
- 3 large eggs Acts as a binding agent.
- 1/2 cup grated Parmesan cheese Complementing the creamy filling.
- 1 small onion, finely chopped Adds depth to the filling.
- 1 tablespoon olive oil To sauté the onion.
- 1 pinch nutmeg Adds warmth and hint of spice.
- Salt and pepper to taste Salt and pepper, to taste Essential seasoning.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roll out your pie crust and press it into a 9-inch pie dish. Prick the base with a fork.
- Bake the crust for about 8 minutes, then take it out and let it cool slightly.
- In a medium pan, heat olive oil on medium heat. Add chopped onion and cook for about 5 minutes until soft.
- Add the chopped spinach and sauté for an additional 2 minutes until it wilts. Remove from heat and let cool slightly.
Mixing and Baking
- In a large bowl, whisk together ricotta cheese, eggs, heavy cream, grated Parmesan, nutmeg, salt, and pepper until smooth.
- Gently stir in the cooled spinach and onion mixture.
- Pour the filling into the prepared pie crust.
- Bake for 35-40 minutes until the filling is set and the top is golden brown.
- Remove from the oven and cool slightly before slicing.
Notes
For extra creaminess, blend the ricotta before mixing. Consider adding garlic or herbs for enhanced flavor. This can be made a day ahead and reheated before serving.