Looking for a dish that feels elegant without the effort? This ricotta and spinach quiche is creamy, fresh, and simple to make. Perfect for brunch, meal prep, or even dinner, it’s a versatile recipe you’ll want on repeat.
Prep Time: 15 Min
1 pie crust 1 tablespoon olive oil 4 cups fresh spinach 1 cup ricotta cheese 3 large eggs 1/4 cup grated parmesan cheese 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon black pepper
Cook Time: 3HR 40Min
Ingredients
Preheat oven to 375°F. Roll out the pie crust and press it into a 9-inch tart pan or pie dish. Prick the bottom with a fork, line with parchment paper and baking weights, and blind bake for 10 minutes until lightly golden. Let cool.
In a skillet over medium heat, warm olive oil and sauté spinach until wilted. Let it cool slightly, then roughly chop and set aside.
In a bowl, whisk ricotta cheese, eggs, parmesan, salt, pepper, and nutmeg until smooth. Stir in chopped spinach.
Pour filling into the pre-baked crust and smooth the top. Bake for 35 to 40 minutes until set and golden.