Spinach Ricotta Quiche (Version imprimable)
Three-cheese spinach pie with creamy filling and crunchy crust.
# Composition:
→ 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
# Étapes de réalisation:
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.
# Détails supplémentaires:
01 -
Both fresh and frozen spinach work fine
02 -
Cooling makes cleaner cuts easier