Description

This Ricotta Spinach Quiche is a savory, creamy, and nutrient-rich dish perfect for brunch, lunch, or a light dinner. Featuring a flaky pie crust filled with sautéed spinach and onions, ricotta cheese, eggs, and Parmesan, it offers a delightful balance of flavors and textures. The nutmeg adds a subtle warmth to the filling, making this quiche a comforting yet elegant meal suitable for any occasion.

Ingredients

Scale

Crust

1 pre-made pie crust (or homemade)
1 tablespoon butter

Vegetable Filling

1 onion, diced
3 cups fresh spinach, chopped

Quiche Filling

1 cup ricotta cheese
3 large eggs
½ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper, to taste
A pinch of nutmeg (optional)

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Instructions

Prepare the crust: Preheat the oven to 375°F. If using a store-bought crust, place it in a 9-inch pie dish and prick the bottom with a fork to prevent bubbling. Bake the crust for 10 minutes to ensure it doesn’t become soggy during filling.
Cook the vegetables: In a skillet, melt butter over medium heat. Add the diced onions and sauté until translucent, about 4-5 minutes. Add the chopped spinach and cook until wilted, approximately 2-3 minutes. Remove from heat and let the mixture cool slightly before incorporating into the filling.
Prepare the filling: In a mixing bowl, whisk together the eggs, ricotta cheese, heavy cream, grated Parmesan, salt, pepper, and nutmeg if using. Fold in the sautéed spinach and onion mixture, stirring until well combined.
Assemble the quiche: Pour the prepared filling into the pre-baked pie crust. Use a spatula to smooth the top evenly.
Bake the quiche: Lower the oven temperature to 350°F and bake the quiche for 40-45 minutes, or until the center is set and the top is a golden brown color. To test doneness, insert a knife into the center; it should come out clean.
Cool and serve: Allow the quiche to cool for 10 minutes before slicing. Serve warm with a light salad or fresh fruit for a complete meal.

Notes

For a vegetarian option, this recipe already fits as it contains no meat.
You may substitute the pre-made pie crust with a homemade one for a fresher taste.
To lighten the recipe, substitute half and half or milk for the heavy cream, though this may affect the texture.
Nutmeg is optional but recommended for added flavor depth.
Make sure to pre-bake the crust to avoid sogginess from the wet filling.
Leftovers can be refrigerated for up to 3 days and reheated gently.