Spinach Ricotta Quiche

This spinach and ricotta quiche is creamy, cheesy, and full of flavor — it tastes like it came from your local bakery! Serve it for any meal of the day.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 306 Calories

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
• 0.75 cup whole-milk ricotta cheese
• 1 (9 inch) pastry for single-crust pie

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9-inch deep-dish pie pan; prick all over the bottom with a fork.

Step 2

Bake crust in the preheated oven for 10 minutes. Remove from the oven and let cool until needed.

Step 3

While the crust is cooling, melt butter in a skillet over medium heat; add onion and cook for 1 minute. Stir in spinach and cook until starting to wilt, about 1 minute. Cover and cook until condensation builds inside the skillet, about 1 minute. Remove the lid, stir to combine, and turn off the heat.

Step 4

Blend ricotta, cream, Parmigiano-Reggiano, eggs, basil, salt, and pepper in a blender or food processor until smooth.

Step 5

Spread spinach mixture evenly over crust, then pour in ricotta and egg mixture.

Step 6

Bake in the preheated oven until the center is set and the top is lightly browned, about 40 minutes. Let stand for 10 minutes before serving.