Elegant Ricotta and Spinach Quiche Recipe

Instructions

Step 1: Prepare the Crust

1. Preheat oven to 375°F (190°C).
2. Roll out pie crust and fit into a 9-inch pie dish. Trim and crimp edges.
3. Line with parchment paper, fill with pie weights or beans. Blind bake for 10 minutes, remove weights, bake 5 more minutes. Cool slightly.

Step 2: Sauté the Spinach

1. Heat olive oil in a skillet over medium heat.
2. Sauté onion for 3-4 minutes until softened.
3. Add garlic, cook 1-2 minutes until fragrant.
4. Add spinach; cook until wilted (2-3 minutes). Remove from heat; cool.

Step 3: Make the Filling

1. Whisk together ricotta, cream, eggs, salt, pepper, and nutmeg.
2. Stir in cooled spinach, Parmesan, and mozzarella.

Step 4: Assemble & Bake

1. Pour filling into the crust, spreading evenly.
2. Bake for 30-35 minutes, or until set and golden.
3. Cool for 10-15 minutes before slicing.

Step 5: Serve

1. Garnish with thyme or parsley (optional).
2. Serve warm or at room temperature.

Tips & Notes

• Blind baking prevents a soggy bottom.
• Squeeze excess moisture from spinach.
• Use freshly grated Parmesan for best flavor.

Variations

• Add sautéed mushrooms, peppers, or sun-dried tomatoes.
• Use basil or dill for different herb flavors.
• Substitute feta for Parmesan.

FAQs

Can I make this ahead?

Yes! Bake, cool completely, cover, and refrigerate for up to 3 days. Reheat at 350°F (175°C).

How to store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat individual slices.

Can I use frozen spinach?

Yes, thaw and squeeze out excess moisture first.

Can I freeze this quiche?

Yes! Cool completely, wrap tightly, and freeze for up to 2 months. Thaw before reheating.

Serving Suggestions

• Green salad with light vinaigrette
• Roasted asparagus or green beans
• Fresh fruit or fruit salad

Enjoy this delicious and versatile quiche!