Elegant Ricotta and Spinach Quiche
A delightful quiche with creamy ricotta, fresh spinach, and a hint of nutmeg, perfect for brunch or light dinner.
Servings: 8 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 1 cup heavy cream Adds richness to your quiche.
- 2 cups chopped fresh spinach Provides earthy flavor and nutritional boost.
- 1 tablespoon olive oil Adds healthy fat and flavor.
- 1/2 cup grated Parmesan cheese Complements the creamy texture beautifully.
- 3 large eggs Essential for binding the ingredients.
- 1 pie crust (homemade or store-bought) The flaky and buttery counterpart that holds the filling.
- Salt and pepper, to taste Enhances the flavors of the dish.
- a pinch nutmeg Adds depth to the flavor.
- 1 cup ricotta cheese Creamy and slightly sweet, the star of the dish.
- 1 small onion, finely chopped Offers a wonderful aromatic base.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Press the pie crust into a 9-inch pie dish. Pricking the base lightly with a fork prevents bubbling during baking.
- Bake the crust for 8 minutes, then remove it from the oven and set it aside to cool slightly.
- In a medium pan, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 5 minutes until soft and fragrant.
- Toss in the chopped spinach and sauté for an additional 2 minutes, just until wilted. Set the mixture aside to cool.
- In a large bowl, whisk together the ricotta cheese, heavy cream, eggs, grated Parmesan cheese, nutmeg, salt, and pepper until smooth and creamy.
- Once the spinach and onion mixture has cooled, stir it into the ricotta mixture until well combined.
- Pour the filling into the pre-baked crust, spreading it out evenly.
- Bake for 35–40 minutes, or until the quiche is set in the center and golden brown on top.
- Allow the quiche to cool slightly before slicing. Serve warm or at room temperature for the best flavor.
Notes
Use fresh ingredients for the best flavor. Feel free to add other ingredients like sun-dried tomatoes or artichokes to mix things up. If using homemade dough, refrigerate it for about 30 minutes before baking to prevent shrinking in the oven.