Spinach Ricotta Quiche (Print Version)

# Ingredients:

→ Base

01 - 1 ready-to-use 9-inch pie crust

→ Filling

02 - 1 cup of creamy ricotta
03 - 2 cups freshly chopped spinach
04 - 3 eggs, large
05 - 1 cup of heavy cream
06 - 1/2 cup Parmesan, finely grated
07 - 1/2 cup mozzarella, shredded

→ Seasonings

08 - 1/4 teaspoon ground black pepper
09 - 1/2 teaspoon table salt
10 - 1 tablespoon of olive oil or melted butter
11 - 1/4 teaspoon nutmeg (only if you want)

→ Optional Garnish

12 - Diced tomatoes
13 - A sprinkle of fresh herbs

# Instructions:

01 - If frozen, defrost and squeeze out water. If fresh, cook it in olive oil until soft.
02 - Combine eggs, ricotta, cream, Parmesan, and seasonings in a bowl. Blend in the cooked spinach last.
03 - Spread the mixture in the crust and sprinkle mozzarella on top.
04 - Heat at 375°F for 35-40 minutes. Let it rest for 10-15 minutes before cutting.

# Notes:

01 - Both fresh and frozen spinach work fine
02 - Cooling makes cleaner cuts easier

Back