Ricotta and Spinach Quiche
This Ricotta and Spinach Quiche is a delightful, savory dish perfect for breakfast, brunch, or a light dinner. Creamy, cheesy, and packed with healthy spinach, it’s a crowd-pleaser for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 pre-made pie crust
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Red pepper flakes (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Prick the bottom with a fork to prevent bubbling.
- In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, and grated Parmesan. Mix well. Add the chopped spinach to the cheese mixture and stir to combine.
- In a separate bowl, whisk together the eggs, heavy cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Spread the cheese and spinach mixture evenly in the prepared pie crust. Pour the egg and cream mixture over the cheese and spinach, ensuring it is evenly distributed.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set.
- Remove the quiche from the oven and let it cool slightly before slicing. Garnish with red pepper flakes, if desired.
- Serve this delicious Ricotta and Spinach Quiche warm or at room temperature.
Nutrition
- Calories: 290
- Sugar: 2g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 140mg