This savory spinach and ricotta quiche is perfect for breakfast, brunch, or lunch. You can also serve it with a salad for a light dinner. It's light and fluffy with a creamy texture and bursting with delicious flavors!
Ingredients
- pastry for single-crust pie: 1 piece (9 inch)
- butter: 1 Tbsp
- red onion: 0.33333 cup (finely chopped)
- spinach: 1 pack (8 ounce pack, fresh)
- whole-milk ricotta cheese: 0.75 cup
- heavy cream: 0.75 cup
- Parmigiano-Reggiano cheese: 0.33333 cup (grated)
- eggs: 4 piece
- fresh basil: 1 Tbsp (chopped)
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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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.
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Bake crust in the preheated oven for 10 minutes. Remove from the oven and let cool until needed.
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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.
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Blend ricotta, cream, Parmigiano-Reggiano, eggs, basil, salt, and pepper in a blender or food processor until smooth.
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Spread spinach mixture evenly over crust, then pour in ricotta and egg mixture.
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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.
