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Spinach Ricotta Quiche
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Delicious spinach and ricotta quiche, creamy, cheesy, bakery-style taste. Perfect for any meal.
Ingredients:
  • 1 (9 inch) pastry for single-crust pie
  • 1 tablespoon butter
  • 0.33333334326744 cup finely chopped red onion
  • 1 (8 ounce) package fresh spinach
  • 0.75 cup whole-milk ricotta cheese
  • 0.75 cup heavy cream
  • 0.33333334326744 cup grated Parmigiano-Reggiano cheese
  • 4 large eggs
  • 1 tablespoon chopped fresh basil
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and gently press the pie pastry into a 9-inch deep-dish pie pan, then prick the bottom all over with a fork.
  • Place the crust in the preheated oven for 10 minutes until golden brown. Cooling until ready to use.
  • Once the crust has cooled, melt butter in a skillet over medium heat. Add onion and cook for 1 minute. Then, stir in spinach and cook until it starts to wilt, approximately 1 minute. Cover and cook until condensation forms inside the skillet, roughly 1 minute. Uncover, mix everything together, and turn off the heat.
  • Combine ricotta, cream, Parmigiano-Reggiano, eggs, basil, salt, and pepper in a blender or food processor and blend until creamy.
  • Evenly distribute the spinach mixture on the crust, and then pour in the ricotta and egg mixture.
  • Place your dish in the oven and bake until the center is firm and the top turns a beautiful golden brown, this should take around 40 minutes. Allow it to rest for 10 minutes before you serve.

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