Ricotta Spinach Quiche
Servings 8 servings
Calories 418kcal
Ingredients
- 1 9 inch deep dish pie crust frozen, refrigerated or homemade
- 2 Tbsp butter
- 1 1/2 cups packed baby spinach leaves
- 1/3 cup chopped green onions
- 2 medium cloves garlic minced
- 6 large eggs
- 1 cup heavy cream
- 3/4 cup ricotta cheese
- 2 Tbsp grated Parmesan cheese divided use
- 1-2 Tbsp fresh basil chopped
- 1/2 tsp salt
- 1/2 tsp black pepper or 1/4 tsp crushed red pepper flakes
- 1/2 tsp onion powder
- 1/8 tsp ground nutmeg
- 1 1/2 cups shredded mozzarella or provolone cheese
- 8-10 cherry tomatoes halved
Instructions
- Preheat oven to 375°F. Prick bottom of pie crust and bake for 5 minutes.
- In a medium size skillet, melt butter. Add spinach and green onions, cooking over medium high for 1-2 minutes or just until spinach has welted and released juice. Add garlic, cook for 1 minute longer. Remove from heat and set aside to cool slightly.
- In a medium size bowl, whisk together eggs, cream and ricotta with basil, salt, pepper, onion powder and nutmeg. Add spinach, onions, 1 cup cheese and 1 Tbsp Parmesan. Mix until evenly distributed. Pour evenly into pie crust.
- Use a fork to evenly distribute the spinach. Arrange tomatoes on top and sprinkle with reserved 1/2 cup shredded cheese and 1 Tbsp Parmesan.
- Bake for 10 minutes then lower oven temperature to 350°F. Bake for an additional 30-40 minutes or until the center is set when gently shaken.
- Cool on a cooling rack for at least 15 minutes prior to slicing.
Nutrition
Serving: 1serving | Calories: 418kcal | Carbohydrates: 17g | Protein: 16g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 207mg | Sodium: 407mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1607IU | Vitamin C: 7mg | Calcium: 283mg | Iron: 2mg