Eggs whipped with ricotta, basil, and cream blanket a filling of spinach and red onions in this easy, gourmet-tasting quiche that's perfect for any meal of the day.
Preparation Time
15 mins
Cooking Time
55 mins
Total Time
1 hr 10 mins
Calories
306 Calories
Recipe Instructions
Step 1
Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
Step 2
Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
Step 3
Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
Step 4
Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
Step 5
Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
Step 6
Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.
Ingredients
4 large eggs
1 tablespoon butter
1 tablespoon chopped fresh basil
1 (8 ounce) package fresh spinach
0.25 teaspoon ground black pepper
0.5 teaspoon salt
0.75 cup heavy cream
0.33333334326744 cup grated Parmigiano-Reggiano cheese
0.33333334326744 cup finely chopped red onion
0.5 (14 ounce) package pastry for 9-inch double-crust pie
