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Fresh chives or parsley
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Extra Parmesan or mozzarella for topping
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat your oven to 375°F (190°C).
Place the pie crust into a tart or pie pan and gently press it into place. Blind-bake for 10–12 minutes until lightly golden. This helps keep the crust crisp and prevents sogginess.
Step 2: Sauté the Spinach
Heat olive oil in a skillet over medium heat.
Add the onion and sauté for about 5 minutes until soft and translucent.
Add the spinach and cook for 3 minutes, stirring until wilted and excess moisture evaporates.
Remove from heat and allow to cool slightly. Drain any remaining liquid.
Step 3: Prepare the Filling
In a large bowl, whisk together the eggs and cream.
Add ricotta, Parmesan, mozzarella, nutmeg, salt, and pepper. Mix until smooth.
Fold in the sautéed spinach and onion mixture.
Step 4: Assemble the Quiche
Pour the filling into the pre-baked crust. Spread evenly.
Sprinkle extra cheese on top if desired.
Step 5: Bake
Bake for 30–35 minutes, or until the center is set and the top is golden brown.
Insert a knife into the center—if it comes out clean, the quiche is ready.
Step 6: Rest and Serve
Let the quiche cool for 10–15 minutes before slicing.
Garnish with fresh herbs and serve.
Serving Suggestions
This Ricotta and Spinach Quiche pairs beautifully with:
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