Savory Ricotta and Spinach Quiche
A delightful quiche featuring a creamy ricotta and spinach filling, perfect for brunch, family gatherings, or cozy weeknight dinners.
Ingredients
For the crust and greasing
- 1 unbaked 9-inch unbaked 9-inch pie crust Buttery, flaky base for the quiche.
- 1 teaspoon butter or flour For greasing the pie dish.
For the filling
- 1 tablespoon olive oil To sauté the vegetables.
- 1 small yellow onion, finely chopped Adds depth and sweetness.
- 2 cloves garlic, minced For savory flavor.
- 10 oz fresh spinach, roughly chopped Packed with nutrients.
- 1/2 teaspoon fine salt, divided One for seasoning spinach mix, one for egg mixture.
- 1/4 teaspoon black pepper Enhances flavor.
- 5 large eggs Binding agent for custard texture.
- 1 cup whole-milk ricotta cheese Makes the quiche rich and creamy.
- 3/4 cup half-and-half Adds extra creaminess.
- 1/2 cup grated parmesan cheese For salty, nutty flavor.
- 1/2 cup shredded mozzarella cheese Adds delightful texture.
- 1/8 teaspoon ground nutmeg For a unique flavor touch.
Instructions
Preparation of Crust
- Preheat your oven to 400°F (200°C). Fit your pie crust into a 9-inch pie dish and prick the bottom with a fork. Bake for 12 minutes, then remove any weights and bake for an additional 5 minutes until lightly golden.
Cooking the Filling
- Lower the oven temperature to 350°F (175°C). In a skillet, warm the olive oil over medium heat and sauté the chopped onion for 4-5 minutes until translucent. Add the minced garlic and sauté for an additional 30 seconds.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Press out any excess moisture and season the mixture with 1/4 teaspoon of salt and black pepper.
Combining Ingredients
- In a separate bowl, whisk together the eggs, ricotta cheese, half-and-half, grated parmesan, shredded mozzarella, nutmeg, and the remaining 1/4 teaspoon of salt.
Baking the Quiche
- Spread the spinach mixture evenly in the pre-baked crust. Pour the egg and cheese custard mixture over the spinach, filling the crust just under the edge.
- Bake the quiche for 38-45 minutes, or until the edges are puffed and the center wobbles slightly. Allow it to cool for 15 minutes before slicing.
Notes
For added flavor, substitute spinach with kale or Swiss chard. Mix in herbs like thyme or basil, or increase mozzarella/parmesan for a cheesier quiche. Leftovers can be enjoyed cold.