Description
A delicious and creamy quiche filled with fresh spinach and ricotta cheese, perfect for breakfast or brunch. This savory pie is easy to make and full of nutrients.
Ingredients
Scale
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- For the filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 4 large eggs
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preparing the crust:
- In a food processor, combine flour and salt. Add butter cubes and pulse until mixture resembles coarse crumbs. Gradually add ice water and pulse until dough forms. Wrap in plastic and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough on a floured surface and fit into a 9-inch pie dish. Prick bottom with a fork and bake for 15 minutes.
- Making the filling:
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add spinach and cook until wilted, about 2 minutes. Remove from heat.
- In a bowl, whisk together eggs, milk, ricotta, Parmesan, salt, pepper, and nutmeg. Stir in the spinach mixture.
- Pour filling into the pre-baked crust. Bake for 35-40 minutes or until center is set. Let cool slightly before serving.
Notes
You can use pre-made crust to save time. Serve warm or at room temperature. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Breakfast
- Cuisine: French
Nutrition
- Calories: 320
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 25g
- Protein: 14g