Description
Enjoy a light yet satisfying Spinach Ricotta Quiche made with fresh spinach, creamy ricotta, mozzarella, and Parmesan cheeses baked in a flaky pie crust. Perfect for brunch, lunch, or a simple dinner, this quiche balances fresh herbs and juicy tomatoes with rich, cheesy goodness.
Ingredients
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1 refrigerated pie dough
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7 large eggs, beaten
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2 cups chopped fresh baby spinach
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2/3 cup skim milk
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6 tablespoons grated Parmesan cheese, divided
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3 tablespoons chopped fresh basil
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1/2 cup part-skim ricotta cheese
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1/3 cup part-skim shredded mozzarella cheese
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3/4 cup halved grape or cherry tomatoes
Instructions
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Preheat Oven:
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Preheat oven to 375°F (190°C).
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Prepare Pie Crust:
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Roll out refrigerated pie dough and press into a 9-inch pie dish.
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Trim excess dough and prick the bottom with a fork.
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Bake crust for 8–10 minutes until lightly golden. Remove and set aside.
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Prepare Filling:
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In a large bowl, whisk together beaten eggs, skim milk, 4 tablespoons of Parmesan cheese, and chopped basil.
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Stir in chopped spinach, ricotta cheese, and mozzarella cheese until evenly combined.
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Gently fold in halved tomatoes.
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Assemble Quiche:
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Pour filling into the prebaked pie crust.
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Sprinkle remaining 2 tablespoons Parmesan cheese on top.
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Bake:
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Bake for 35–40 minutes or until the filling is set and the top is lightly golden.
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Let cool for 10 minutes before slicing.
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Notes
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For extra flavor, sauté spinach lightly before mixing into the filling to reduce moisture.
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Add cooked bacon or ham for a non-vegetarian twist.
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Serve warm or at room temperature with a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American