Description
Delightful ricotta spinach quiche merges Italian creamy cheese with earthy greens in a buttery crust. Hearty ingredients dance together, creating a luxurious breakfast or brunch delight you’ll savor until the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella or provolone cheese
- 3/4 cup ricotta cheese
Vegetables and Herbs:
- 1 1/2 cups packed baby spinach leaves
- 1/3 cup chopped green onions
- 2 medium cloves garlic, minced
- 1 2 tablespoons fresh basil, chopped
- 8 10 cherry tomatoes, halved
Crust and Seasonings:
- 1 9-inch deep dish pie crust (frozen, refrigerated, or homemade)
- 2 tablespoons butter
- 2 tablespoons grated Parmesan cheese, divided use
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper or 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon onion powder
- 1/8 teaspoon ground nutmeg
Instructions
- Warm the oven to 375°F and prepare the pie crust by piercing its base with a fork, then pre-bake for 5 minutes.
- Heat butter in a skillet over medium-high temperature, then sauté spinach and green onions until leaves wilt and release moisture, approximately 1-2 minutes.
- Add minced garlic to the spinach mixture and cook for an additional minute, then remove from heat and allow to cool slightly.
- Whisk eggs, cream, ricotta, basil, salt, pepper, onion powder, and nutmeg in a mixing bowl until smooth and well combined.
- Fold the cooled spinach mixture, primary cheese, and Parmesan into the egg mixture, ensuring even distribution.
- Transfer the quiche filling into the pre-baked pie crust, using a fork to spread spinach evenly across the surface.
- Arrange fresh tomato slices on top of the filling, then sprinkle with remaining cheese and Parmesan.
- Bake initially at 375°F for 10 minutes, then reduce oven temperature to 350°F and continue baking for 30-40 minutes.
- Check for doneness by gently shaking the quiche – the center should appear set but slightly jiggly.
- Remove from oven and let cool on a wire rack for a minimum of 15 minutes before slicing and serving.
Notes
- Substitute dairy ingredients with plant-based alternatives like tofu ricotta and vegan cheese for a lactose-free or vegan version of the quiche.
- Use gluten-free pie crust to make the recipe suitable for those with gluten sensitivities or celiac disease.
- Enhance flavor complexity by adding crumbled bacon, diced ham, or caramelized onions for extra depth and protein variation.
- Prevent soggy crust by pre-baking the pie shell and allowing spinach mixture to cool slightly before adding to reduce excess moisture.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 345
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 215 mg