Ricotta Spinach Quiche is a versatile and delicious dish perfect for brunch, lunch, or even dinner. This quiche combines the creamy goodness of ricotta cheese with the fresh flavors of spinach, green onions, and basil, all nestled in a flaky pie crust. Topped with mozzarella or provolone cheese and cherry tomatoes, this quiche is both visually appealing and packed with flavor. Follow these easy steps to create a scrumptious quiche that will impress your family and friends.
Ingredients
- 1 9-inch deep dish pie crust (frozen, refrigerated, or homemade)
- 2 Tbsp butter
- 1 1/2 cups of densely packed baby spinach leaves
- 1/3 cup chopped green onions
- 2 medium cloves garlic, minced
- 6 large eggs
- 1 cup heavy cream
- 3/4 cup ricotta cheese
- 2 Tbsp grated Parmesan cheese, divided
- 1–2 Tbsp fresh basil, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper or 1/4 tsp crushed red pepper flakes
- 1/2 tsp onion powder
- 1/8 tsp ground nutmeg
- 1 1/2 cups of shredded mozzarella or provolone cheese
- 8–10 cherry tomatoes, halved
Instructions
- Prepare the Crust:
- Preheat your oven to 375°F (190°C). If using a frozen or refrigerated pie crust, follow the package instructions for pre-baking. For a homemade crust, roll it out and fit it into a 9-inch pie dish, trimming any excess. Cover the pie crust with a sheet of parchment paper, ensuring it reaches up the sides, then fill it with pie weights or dried beans to maintain its shape and prevent it from puffing up during the initial baking. Bake for 10-12 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes. Set aside to cool slightly.
- Top of Form
- Bottom of Form
- Cook the Vegetables:
- In a spacious skillet, melt the butter over medium heat. Once the butter has melted, add the chopped green onions and sauté them until they soften, which should take about 2-3 minutes. Then, add the minced garlic and cook for an additional 30 seconds, just until it becomes aromatic. Next, stir in the baby spinach and continue cooking until it wilts, approximately 2-3 minutes.
- Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the eggs, heavy cream, ricotta cheese, 1 tablespoon of grated Parmesan cheese, chopped basil, salt, black pepper or crushed red pepper flakes.
- Meanwhile, blend in the onion powder and ground nutmeg until everything is well combined.
- Assemble the Quiche:
- Spread the spinach mixture evenly over the bottom of the pre-baked pie crust. Sprinkle half of the shredded mozzarella or provolone cheese over the spinach. Pour the egg mixture over the cheese and spinach. Place the halved cherry tomatoes on the surface, ensuring the cut sides are facing upward for even roasting and an appealing presentation. Sprinkle the remaining shredded cheese and the remaining 1 tablespoon of grated Parmesan cheese evenly over the top.
- Bake the Quiche:
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
- If you notice that the edges of the crust are browning too rapidly, gently cover them with strips of aluminum foil to prevent over-browning and ensure even cooking.
- Cool and Serve:
- Remove the quiche from the oven and let it cool for at least 10 minutes before slicing. Garnish with additional fresh basil if desired. Serve warm or at room temperature.
Conclusion
Ricotta Spinach Quiche is a delightful dish that combines rich, creamy textures with fresh, savory flavors. Perfect for any meal, this quiche is easy to make and sure to please a crowd. Whether you’re hosting a brunch or looking for a versatile dish for any time of day, this quiche is a wonderful choice. Enjoy the delicious blend of ricotta, spinach, and cheese in every bite!