This savory spinach and ricotta quiche is a delightful dish perfect for any meal. Its creamy filling and flaky crust make it an irresistible choice for quiche lovers.
Ingredients
1 9-inch pie pastry
1 tablespoon butter
1 medium, diced onion
4 cups fresh spinach
1 cup ricotta cheese
1/2 cup heavy cream
1/2 cup, grated Parmigiano-Reggiano
3 large eggs
1 tablespoon, chopped fresh basil
1 teaspoon salt
1/2 teaspoon black pepper
Method
Start by preheating your oven to 375°F (190°C). Prepare a 9-inch deep-dish pie pan by lining it with your preferred pie crust, ensuring to prick the bottom with a fork to avoid bubbles.
Bake the crust in the oven for 10 minutes, then remove it and allow it to cool a bit.
In the meantime, warm a skillet over medium heat and add a bit of butter. Once melted, toss in chopped onion and sauté for about a minute. Next, add fresh spinach and cook until it begins to wilt, around one minute. Cover the skillet to let it steam for another minute, enhancing the flavors. After steaming, uncover and stir everything together, then turn off the heat.
In a blender or food processor, mix together ricotta cheese, heavy cream, grated Parmigiano-Reggiano, eggs, fresh basil, salt, and pepper until smooth and creamy.
Spread the sautéed spinach mixture evenly over the pie crust, then pour the ricotta and egg mixture on top.
Bake the quiche in the preheated oven for about 40 minutes, until the center is set and the top is golden brown. Allow it to cool for 10 minutes before slicing and serving.
