Creamy, cheesy, and packed with fresh spinach, this quiche is perfect for brunch, lunch, or a light dinner!
Ingredients:
(Serves 6–8)
- 1 pre-made pie crust (store-bought or homemade)
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped (about 1 small bunch)
- ½ cup shredded mozzarella cheese
- 3 large eggs
- ½ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon nutmeg (optional, for extra flavor)
Instructions:
1. Preheat Oven & Prepare Crust
- Preheat your oven to 375°F (190°C).
- If using a frozen pie crust, let it thaw slightly before baking.
- Place the crust in a 9-inch pie dish (if not already in one).
- Prick the bottom lightly with a fork to prevent air bubbles.
- Optional: Blind-bake the crust for 5–7 minutes for extra crispiness (cover with parchment paper and pie weights or dried beans).
2. Prepare the Filling
- In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, garlic powder, and nutmeg (if using).
- Stir in the ricotta cheese until well combined.
- Fold in the chopped spinach and shredded mozzarella.
3. Assemble & Bake
- Pour the filling into the prepared pie crust.
- Smooth the top with a spatula.
- Bake in the preheated oven for 35–40 minutes, or until the center is set and the top is lightly golden.
4. Cool & Serve
- Let the quiche cool for 10 minutes before slicing.
- Serve warm or at room temperature.
Tips & Variations:
Add-ins: Try sautéed mushrooms, sun-dried tomatoes, or crispy bacon.
Make it crustless: Skip the crust for a low-carb version (grease the pan well).
Storage: Keep leftovers in the fridge for up to 3 days or freeze for up to 1 month.
Enjoy your creamy, savory Ricotta Spinach Quiche Delight!
