This savory spinach and ricotta quiche is perfect for breakfast brunch or lunch You can also serve it with a salad for a light dinner Its light and fluffy with a creamy texture and bursting with delicious flavors
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 25 mins
Ingredients
Instructions
Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9-inch deep-dish pie pan; prick all over the bottom with a fork.
Bake crust in the preheated oven for 10 minutes. Remove from the oven and let cool until needed.
While the crust is cooling
melt butter in a skillet over medium heat; add onion and cook for 1 minute. Stir in spinach and cook until starting to wilt
about 1 minute. Cover and cook until condensation builds inside the skillet
about 1 minute. Remove the lid
stir to combine
and turn off the heat.
Blend ricotta
cream
Parmigiano-Reggiano
eggs
basil
salt
and pepper in a blender or food processor until smooth.
Spread spinach mixture evenly over crust
then pour in ricotta and egg mixture.
Bake in the preheated oven until the center is set and the top is lightly browned
about 40 minutes. Let stand for 10 minutes before serving.
