Elegant Ricotta and Spinach Quiche
A flaky pie crust filled with ricotta, eggs, cream, Parmesan, spinach, and onion, baked until the custard is set.
Equipment
- Nine inch pie plate
- Large skillet
- Whisk
Ingredients
Main Ingredients
- 1 refrigerated pie crust 9 inch
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cup fresh spinach chopped
- 1 cup whole milk ricotta cheese
- 3 large eggs
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp black pepper
- 1 pinch nutmeg
Instructions
Cooking
- Pre bake. Fit the crust in a 9 inch dish, prick it, and bake at 375 degrees F for 8 minutes.
- Saute. Cook the onion in oil for 5 minutes, then wilt the spinach for 2 minutes, cool, and squeeze dry.
- Whisk. Whisk the ricotta, eggs, cream, Parmesan, salt, pepper, and nutmeg until smooth.
- Fill. Fold in the vegetables and pour the filling into the crust.
- Bake. Bake 35 to 40 minutes until set and 160 degrees F inside.
- Rest. Rest 10 minutes before slicing.
Notes
Substitutions: Use thawed frozen spinach squeezed very dry, or swap the Parmesan for Gruyere.
Tips: Squeeze the spinach well so the custard stays firm.
Storage: Refrigerate up to 4 days and reheat to 165 degrees F. Do not freeze.