Savory Ricotta and Spinach Quiche
This easy-to-make quiche blends creamy ricotta with fresh spinach, offering a delightful and versatile dish perfect for any meal occasion.
Ingredients
Crust
- 1 unbaked 9-inch pie crust Tender and flaky, either homemade or store-bought
- 1 teaspoon butter or flour For the pie dish, ensuring a perfect release of the quiche
Filling
- 1 tablespoon olive oil Adds a rich, aromatic depth to the filling
- 1 small yellow onion, finely chopped Provides sweetness and a hint of color
- 2 cloves garlic, minced Introduces a fragrant, savory note
- 10 oz fresh spinach, roughly chopped Gives the quiche its vibrant green color
- 1/2 teaspoon fine salt, divided To enhance the flavors
- 1/4 teaspoon black pepper Adding subtle heat
- 5 large eggs Foundation of the custard, providing richness and binding
- 1 cup whole-milk ricotta cheese Incredibly creamy and slightly tangy
- 3/4 cup half-and-half Contributes to a luscious texture
- 1/2 cup grated parmesan cheese Adds nutty, salty flavor
- 1/2 cup shredded mozzarella cheese For that melty goodness
- 1/8 teaspoon ground nutmeg For warmth and complexity
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Fit your pie crust into a 9-inch pie dish, prick the bottom with a fork, and if desired, lined with parchment and fill with pie weights.
- Bake the crust for 12 minutes, then remove the weights and parchment. Bake for an additional 5 minutes until lightly golden.
- Lower the oven temperature to 350°F (175°C). Warm the olive oil in a skillet over medium heat.
- Toss in the chopped onion and sauté for 4-5 minutes until soft. Add garlic and sauté for an additional 30 seconds.
- Stir in spinach until it wilts and most moisture evaporates.
- Transfer spinach mixture to a sieve or kitchen towel. Press out excess liquid. Season with 1/4 teaspoon salt and black pepper.
- In a large bowl, whisk together eggs, ricotta cheese, half-and-half, parmesan, mozzarella, nutmeg, and remaining salt.
Assembly and Baking
- Spread the spinach mixture evenly in the warm pie crust.
- Pour custard over the top, nudging the filling with a fork to settle.
- Bake at 350°F (175°C) for 38-45 minutes, until edges are puffed and center has a slight wobble.
- Allow quiche to cool for at least 15 minutes before slicing.
Notes
For best results, pre-bake the crust and press out moisture from the spinach to prevent soggy crust. Cool quiche after baking to ensure clean slices.