Ingredients
- 1 pre-made pie crust
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- ½ cup shredded mozzarella cheese
- 3 large eggs
- ½ cup milk or cream
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Place pre-made pie crust into a 9-inch quiche dish, pressing gently and pricking the bottom with a fork.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion for 3-4 minutes until translucent. Add garlic and cook for another minute. Add chopped spinach and cook until wilted. Let cool slightly.
- In a mixing bowl, whisk together ricotta, eggs, milk or cream, Parmesan, nutmeg, salt, and pepper.
- Stir in the cooled spinach mixture, then fold in mozzarella.
- Pour filling into the prepared crust and spread evenly.
- Bake for 30-35 minutes until center is set and top is lightly golden. If needed, reduce temperature to 350°F and bake 10-15 more minutes.
- Cool on a rack for 10-15 minutes before slicing.
- Serve warm or at room temperature.
Notes
- Swap mozzarella with Swiss or cheddar for variety.
- Use low-fat dairy options for a lighter version.
- Add red bell pepper or mushrooms for more veggies.
- Use gluten-free crust or make it crustless for GF option.
- Top with fresh basil or parsley after baking.
- Store in the fridge up to 3-4 days; reheat at 350°F for 10-12 mins or microwave 1-2 mins.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Brunch
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 105mg
