Elegant Ricotta and Spinach Quiche
A creamy and flavorful quiche filled with ricotta and fresh spinach, perfect for brunch or a light dinner.
Ingredients
For the Quiche
- 1 9-inch 9-inch pie crust Can use premade or homemade crust.
- 1 cup ricotta cheese, creamy and fresh
- 1 cup fresh spinach, chopped, vibrant green
- 3 large large eggs Farm-fresh preferred.
- 1/2 cup heavy cream, rich and velvety
- 1/2 cup grated Parmesan cheese, sharp and nutty
- 1/2 teaspoon salt To taste.
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon nutmeg, fragrant and warm
- 1 tablespoon olive oil, for sautéing
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Press the pie crust into a 9-inch tart or pie pan, ensuring it fits snugly against the edges.
- Heat olive oil in a medium-sized frying pan over medium heat and add the chopped spinach. Sauté until wilted for a couple of minutes. Let the spinach cool slightly.
- In a mixing bowl, whisk together the eggs, ricotta cheese, heavy cream, Parmesan cheese, salt, black pepper, and nutmeg until well combined.
- Stir in the sautéed spinach, ensuring it’s evenly distributed throughout the mixture.
- Pour the filling into the prepared pie crust, spreading it out evenly with a spatula.
Baking
- Bake for 35-40 minutes, or until the center is set and the top is lightly golden.
- Allow to cool slightly before slicing into wedges and serve warm or at room temperature.
Notes
For an extra layer of flavor, consider adding a splash of lemon juice to the egg mixture. Optional extras like fresh herbs can enhance the overall flavor.