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Spinach Ricotta Quiche

A creamy, savory quiche packed with spinach and ricotta, perfect for brunch or a nutritious dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Main Course
Cuisine: American, Comfort Food
Calories: 270
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 each pre-made pie crust Store-bought for convenience.
For the filling
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cups fresh spinach (or a bag of pre-washed)
  • 1 cup ricotta cheese
  • 4 large eggs
  • 1 cup milk
  • 1 cup shredded mozzarella cheese For topping.
  • to taste salt and pepper
  • a pinch nutmeg Optional for added flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, add the olive oil. Once it’s shimmering, add the diced onion and cook until soft and translucent, about 3-5 minutes.
  3. Add the spinach to the skillet and stir until it wilts down, which should take about 1-2 minutes.
  4. In a large bowl, whisk together the ricotta, eggs, milk, salt, pepper, and optional nutmeg. Fold in the sautéed spinach and onion mixture.
  5. Place the pie crust in a 9-inch pie dish. Pour the spinach and egg mixture into the crust, making sure it’s evenly distributed. Sprinkle the shredded mozzarella on top.
Baking
  1. Slide the quiche into the oven and bake for 40-45 minutes, or until the top is golden brown and set.
  2. Once out of the oven, let it cool for about 10-15 minutes before slicing.

Notes

Feel free to substitute spinach for other veggies. Store leftovers in the fridge for up to three days or freeze for about a month.