Description
Savory ricotta spinach quiche brings Italian countryside charm to your breakfast table. Creamy cheese, tender spinach, and delicate pastry promise a delightful morning escape you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella or provolone cheese
- 3/4 cup ricotta cheese
- 1 9 inch deep dish pie crust (frozen, refrigerated, or homemade)
Vegetable and Herb Ingredients:
- 1 1/2 cups packed baby spinach leaves
- 1/3 cup chopped green onions
- 2 medium cloves garlic, minced
- 1–2 tablespoons fresh basil, chopped
- 8–10 cherry tomatoes, halved
Seasoning and Cheese Ingredients:
- 2 tablespoons butter
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper or 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon onion powder
- 1/8 teaspoon ground nutmeg
Instructions
- Prepare the pie crust by pricking the bottom with a fork and pre-baking at 375°F for 5 minutes to create a crisp foundation.
- Create a flavor base by sautéing spinach and green onions in melted butter over medium-high heat until spinach wilts and releases moisture, then quickly introduce minced garlic for an aromatic touch.
- Craft the creamy custard mixture by whisking eggs, cream, and ricotta cheese, then season with basil, salt, pepper, onion powder, and a hint of nutmeg for depth of flavor.
- Incorporate the sautéed vegetables and most of the cheese into the custard, ensuring even distribution of ingredients throughout the mixture.
- Transfer the quiche filling into the pre-baked pie crust, using a fork to evenly spread the spinach and create a uniform texture.
- Artfully arrange sliced tomatoes on top of the filling, then sprinkle the remaining cheese to create an appetizing golden-brown surface.
- Bake initially at 375°F for 10 minutes, then reduce temperature to 350°F and continue baking for 30-40 minutes until the center sets and achieves a gentle, wobble-free consistency.
- Allow the quiche to rest on a cooling rack for at least 15 minutes, enabling the filling to stabilize and making it easier to slice and serve.
Notes
- Toast the pie crust briefly before adding filling to prevent a soggy bottom and enhance its crispy texture.
- Squeeze excess moisture from wilted spinach to maintain the quiche’s structural integrity and prevent watery consistency.
- Use room temperature eggs and cream for smoother, more evenly blended custard mixture that creates a silky texture.
- Experiment with alternative cheeses like feta or goat cheese for different flavor profiles and dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 369
- Sugar: 2 g
- Sodium: 486 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 186 mg