Spinach and Ricotta Quiche Recipe

Ingredients

• 1 (9 inch) pastry for single-crust pie
• 1 tablespoon butter
• 0.33 cup finely chopped red onion
• 1 (8 ounce) package fresh spinach
• 0.75 cup whole-milk ricotta cheese
• 0.75 cup heavy cream
• 0.33 cup grated Parmigiano-Reggiano cheese
• 4 large eggs
• 1 tablespoon chopped fresh basil
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Gently press the pie pastry into a 9-inch deep-dish pie pan, and then use a fork to prick the bottom evenly.
2. Bake the crust in the preheated oven for approximately 10 minutes. After baking, remove the crust from the oven and allow it to cool completely.
3. While the crust is cooling, melt the butter in a skillet over medium heat. Add the chopped onion and cook for about 1 minute. Stir in the fresh spinach and cook until it begins to wilt, which should take about 1 minute. Cover the skillet and cook until condensation forms inside, roughly 1 minute. Remove the lid, stir everything together, and turn off the heat.
4. In a blender or food processor, combine the ricotta cheese, heavy cream, Parmigiano-Reggiano cheese, eggs, fresh basil, salt, and pepper. Blend until the mixture is perfectly smooth.
5. Spread the prepared spinach mixture evenly over the baked crust. Then, carefully pour the ricotta and egg mixture on top.
6. Bake in the preheated oven until the center of the quiche is set and the top is lightly golden brown, approximately 40 minutes. Before serving, allow the quiche to stand for 10 minutes.

Nutrition

• Calories: 306 kcal
• Fat Content: 24 g
• Fiber Content: 2 g
• Sugar Content: 1 g
• Sodium Content: 412 mg
• Protein Content: 10 g
• Cholesterol Content: 142 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g