Description

A creamy, savory quiche layered with ricotta and spinach nestled in a flaky crust. Perfect for brunches, light lunches, or make-ahead breakfasts. This dish is as elegant as it is comforting, with a tender texture and earthy flavor.

Ingredients

Scale

1 9-inch pie crust (homemade or store-bought)

1 cup ricotta cheese

4 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)

4 large eggs

3/4 cup milk or half-and-half

1/4 cup grated Parmesan cheese

1/2 tsp salt

1/4 tsp black pepper

Pinch of ground nutmeg (optional)

Instructions

Preheat oven to 375°F (190°C). Roll out and place pie crust into tart or pie pan. Blind bake with parchment and weights for 15 minutes, then remove weights and bake 5 minutes more.
In a skillet, saute spinach with a little olive oil until wilted. Let cool and squeeze out any moisture.
Spread ricotta cheese evenly over the bottom of the pre-baked crust.
In a bowl, whisk eggs, milk, Parmesan, salt, pepper, and nutmeg. Stir in the spinach.
Pour custard mixture over the ricotta layer in the crust. Tap gently to remove air bubbles.
Bake 35-40 minutes until center is set and lightly golden.
Let rest 10 minutes before slicing and serving.