Start your day with a burst of flavor and a dose of wholesome nutrition with this delightful Spinach and Ricotta Sunrise Quiche. This dish marries the creamy richness of ricotta cheese with the fresh, vibrant taste of spinach, all nestled within a tender, flaky pie crust. Perfect for breakfast, brunch, or even a light lunch, this quiche is a versatile dish that’s easy to prepare yet impressive enough to serve to guests. With a balance of savory cheeses, fresh herbs, and juicy tomatoes, this quiche is sure to become a favorite in your recipe collection.
Ingredients
- 1 refrigerated dough for a 9-inch deep-dish pie crust
- 7 large eggs, beaten
- 2 cups fresh baby spinach, chopped (about 1 1/2 ounces)
- 2/3 cup skim milk
- 6 tablespoons grated Parmesan cheese
- 3 tablespoons fresh basil, chopped
- 1/4 teaspoon kosher salt
- 1/2 cup part-skim ricotta cheese
- 1/3 cup part-skim mozzarella cheese, shredded
- 3/4 cup grape or cherry tomatoes, halved
Instructions
- Prepare the Crust: Preheat your oven to 375°F (190°C). Roll out the refrigerated dough and carefully press it into a 9-inch deep-dish pie pan. Trim any excess dough from the edges and use a fork to prick the bottom of the crust to prevent bubbling.
- Bake the Crust: Place the pie crust in the preheated oven and bake for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly.
- Prepare the Filling: In a large mixing bowl, combine the beaten eggs, skim milk, grated Parmesan, chopped basil, and kosher salt. Whisk together until fully mixed.
- Add the Spinach and Cheese: Gently fold the chopped spinach into the egg mixture, ensuring it is evenly distributed. Next, stir in the ricotta cheese and shredded mozzarella, mixing until all ingredients are well incorporated.
- Assemble the Quiche: Pour the filling into the pre-baked pie crust, spreading it out evenly. Arrange the halved grape or cherry tomatoes on top of the quiche, gently pressing them into the filling.
- Bake the Quiche: Place the quiche in the oven and bake for 35-40 minutes, or until the center is set and the top is golden brown. If the crust begins to brown too quickly, cover the edges with aluminum foil.
- Cool and Serve: Once the quiche is done, remove it from the oven and allow it to cool for about 10 minutes before slicing. Serve warm or at room temperature, and enjoy your delicious Spinach and Ricotta Sunrise Quiche!
Conclusion
This Spinach and Ricotta Sunrise Quiche is not only a feast for the eyes but also a delightful treat for the taste buds. With its combination of fresh spinach, creamy ricotta, and the subtle sweetness of cherry tomatoes, this quiche offers a perfect blend of flavors and textures. Whether you’re serving it for a casual family breakfast or a special brunch gathering, this quiche is sure to impress. Plus, it’s an excellent way to sneak in some greens and protein, making it as nutritious as it is delicious.