spinach and ricotta quiche

A spinach and ricotta quiche is a rich, savory dish that's perfect for any meal, whether it’s breakfast, brunch, or dinner. The creamy ricotta cheese pairs perfectly with the earthy spinach, all encased in a buttery, flaky pastry. Here’s a simple recipe to make this delightful quiche: 

Spinach and ricotta quiche 

Ingredients:

• 1 pre-made pie crust (or homemade if you prefer)

• 2 cups fresh spinach (washed and chopped)

• 1 cup ricotta cheese

• 1/2 cup grated Parmesan cheese

• 1/4 cup grated mozzarella cheese

• 4 large eggs

• 1/2 cup heavy cream

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1 tablespoon olive oil

• Salt and pepper, to taste

• Fresh nutmeg (optional, for a subtle spice)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Place your pie crust into a 9-inch pie dish and set aside.

2. Cook the Spinach: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened. Add the spinach and cook for an additional 3-4 minutes, until wilted. Remove from heat and set aside to cool.

3. Prepare the Filling: In a large mixing bowl, whisk together the eggs, heavy cream, Parmesan, mozzarella, ricotta, salt, pepper, and a pinch of nutmeg (optional). Add the cooled spinach mixture to the egg mixture and stir to combine.

4. Assemble the Quiche: Pour the filling into the prepared pie crust. Use a spatula to spread it evenly.

5. Bake: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the quiche is golden on top and a knife inserted into the center comes out clean.

6. Cool and Serve: Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.

This spinach and ricotta quiche can be enjoyed on its own or paired with a simple salad. Would you consider adding any other ingredients, like mushrooms, bacon, or herbs? Feel free to experiment with the filling!