Elegant Ricotta and Spinach Quiche
A delightful quiche featuring creamy ricotta and vibrant spinach, perfect for cozy weekends or festive gatherings.
Ingredients
Crust
- 1 pie crust 1 pie crust (store-bought or homemade) Can use store-bought for convenience.
Filling
- 1 tablespoon 1 tablespoon olive oil For sautéing onion.
- 1 small 1 small onion, finely chopped Aromatic base for the filling.
- 2 cups 2 cups fresh spinach, chopped Adds color and nutrition.
- 1 cup 1 cup ricotta cheese For creamy texture.
- 3 large 3 large eggs Binding agent for the filling.
- 1 cup 1 cup heavy cream Adds richness.
- 1/2 cup 1/2 cup grated Parmesan cheese For flavor enhancement.
- Salt and pepper to taste Essential for seasoning.
- 1 pinch a pinch of nutmeg Enhances flavor profile.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and press it into a 9-inch quiche dish or pie plate.
- Use a fork to prick the bottom of the crust to allow steam to escape during baking.
- Pre-bake the crust for approximately 8 minutes.
- Remove the pre-baked crust from the oven and set it aside.
Cooking
- In a skillet, heat the olive oil over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Incorporate the fresh spinach and cook just until wilted, about 2 minutes.
- Remove the skillet from the heat and let it cool slightly.
- In a large mixing bowl, combine ricotta cheese, eggs, heavy cream, grated Parmesan cheese, salt, pepper, and nutmeg.
- Whisk until well combined and creamy.
- Gently fold in the cooled spinach and onion mixture.
- Pour the filling into the pre-baked pie crust.
- Place the quiche in the oven and bake for 35-40 minutes.
- The quiche is ready when set and the top is golden brown.
- Let the quiche cool for a few minutes before slicing.
Notes
Ensure ingredients are at room temperature. Pre-baking crust prevents sogginess. Cool slightly before slicing.