Description
This Elegant Ricotta and Spinach Quiche is a delightful dish perfect for brunch or a light dinner. The creamy ricotta filling paired with savory spinach and a flaky crust makes for a satisfying meal.
Ingredients
Units
Scale
For the Crust
- 1 pre-made pie crust or homemade shortcrust pastry
- 1 tablespoon butter (for greasing the pan)
For the Filling
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 3 large eggs
- 1/2 cup milk or cream
- 2 cups fresh spinach, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1 tablespoon olive oil
For Garnish
- Fresh thyme or parsley leaves
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Grease a 9-inch pie pan with butter.
- Prepare Crust: Roll out the pie crust and fit it into the prepared pie pan. Prick the bottom lightly with a fork.
- Cook Spinach & Onion: Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2–3 minutes until soft. Add chopped spinach and cook until wilted, about 2 more minutes. Remove from heat and let cool slightly.
- Mix Filling: In a large bowl, whisk together eggs and milk/cream. Stir in ricotta, mozzarella, Parmesan, salt, pepper, and nutmeg. Fold in the cooked spinach and onion mixture.
- Assemble & Bake: Pour the filling into the prepared crust. Bake for 35–40 minutes, or until the quiche is set and the top is lightly golden.
- Cool & Serve: Let quiche cool for 5–10 minutes before slicing. Garnish with fresh thyme or parsley and serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch, Main Dish
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 145 mg
