Description
Ricotta and spinach quiche brings Mediterranean comfort to your breakfast table with silky Italian cheese and fresh green goodness. Creamy layers nestled in buttery pastry promise a delightful morning escape you’ll savor with every delicate bite.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
Cheese Ingredients:
- 1/2 cup grated Parmesan cheese
Base and Seasoning Ingredients:
- 1 pie crust (store-bought or homemade)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- Salt to taste
- Pepper to taste
- 1 pinch nutmeg
Instructions
- Calibrate the oven temperature to 375°F (190°C), ensuring precise heat distribution for optimal baking.
- Gently unfurl the pie crust into a 9-inch quiche dish, meticulously pressing the dough against the edges. Pierce the base with fork tines to prevent air bubbles. Quick-bake the crust for 8 minutes until slightly firm, then extract from the oven.
- Warm olive oil in a skillet over medium flame. Introduce diced onions, sautéing until translucent and fragrant, approximately 5 minutes. Incorporate fresh spinach leaves, cooking until they collapse and release moisture, roughly 2 minutes. Transfer the vegetable medley to a cooling surface.
- Whisk ricotta, eggs, heavy cream, Parmesan, salt, pepper, and nutmeg in a spacious mixing bowl until thoroughly integrated. Fold the cooled spinach-onion mixture into the creamy base, ensuring even distribution.
- Elegantly pour the filling into the pre-baked crust, creating a smooth, uniform surface. Position in the preheated oven and bake for 35-40 minutes until the center sets and the top transforms into a golden-brown landscape.
- Allow the quiche to rest and stabilize for several minutes post-baking. Slice and serve either warm or at ambient temperature for a delightful culinary experience.
Notes
- Spin Prep Hack: Squeeze out excess moisture from spinach after cooking to prevent a soggy quiche bottom and maintain a perfectly crisp crust.
- Cheese Flexibility: Swap ricotta with cottage cheese or Greek yogurt for a lighter version, keeping the creamy texture while reducing overall fat content.
- Make-Ahead Magic: Prepare the quiche filling and crust a day ahead, then bake fresh when ready to serve, saving time during busy mornings or entertaining.
- Dietary Adaptations: Use gluten-free pie crust for a celiac-friendly option, or replace heavy cream with almond milk for a lighter, dairy-reduced alternative.
- Prep Time: 15 minutes
- Cook Time: 43-48 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 330 kcal
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 180 mg