Name: Spinach Ricotta Quiche
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Pastry for single-crust pie - 1 (9 inch); Butter - 1 tablespoon; Finely chopped red onion - ⅓ cup; Fresh spinach - 1 (8 ounce) package; Whole-milk ricotta cheese - ¾ cup; Heavy cream - ¾ cup; Grated Parmigiano-Reggiano cheese - ⅓ cup; Eggs - 4 large; Chopped fresh basil - 1 tablespoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Ricotta Quiche

1. Pastry for single-crust pie - 1 (9 inch)

2. Butter - 1 tablespoon

3. Finely chopped red onion - ⅓ cup

4. Fresh spinach - 1 (8 ounce) package

5. Whole-milk ricotta cheese - ¾ cup

6. Heavy cream - ¾ cup

7. Grated Parmigiano-Reggiano cheese - ⅓ cup

8. Eggs - 4 large

9. Chopped fresh basil - 1 tablespoon

10. Salt - ½ teaspoon

11. Ground black pepper - ¼ teaspoon

How to cook deliciously - Spinach Ricotta Quiche

1. Stage

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.

2. Stage

Bake crust in the preheated oven for 10 minutes. Remove from the oven and let cool until needed.

3. Stage

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.

4. Stage

Blend ricotta, cream, Parmigiano-Reggiano, eggs, basil, salt, and pepper in a blender or food processor until smooth.

5. Stage

Spread spinach mixture evenly over crust, then pour in ricotta and egg mixture.

6. Stage

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.