There's something undeniably comforting about a freshly baked quiche. Imagine a golden, flaky crust wrapped around a creamy filling bursting with the vibrant flavors of spinach and ricotta. This Ricotta and Spinach Quiche is not just a meal; it's a delightful centerpiece that can elevate any brunch table or serve as a satisfying quick weeknight dinner.
Ingredients
Scale:
1 pre-made pie crust (store-bought or homemade)
1 cup ricotta cheese (preferably whole milk)
1 cup fresh spinach, chopped
3 large eggs
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup milk (or cream for extra richness)
Salt and pepper, to taste
1/2 teaspoon garlic powder (optional)
Fresh herbs (e.g., parsley, basil) for garnish
Instructions
Preheat your oven to 375°F (190°C).
If using a frozen pie crust, let it thaw at room temperature for about 10 minutes. Place it in a 9-inch pie dish, pressing it down gently to fit.
In a large mixing bowl, combine the ricotta cheese, chopped spinach, and shredded mozzarella. Stir until well mixed.
Add the eggs to the bowl one at a time, mixing well after each addition.
Pour in the milk, and season with salt, pepper, and garlic powder if using. Mix until everything is well combined.
Fold in the grated Parmesan cheese while being careful not to overmix.
Pour the filling into the prepared crust, smoothing out the top with a spatula.
Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown.
Once baked, remove from the oven and let it cool for about 10 minutes before slicing.
