Spinach and ricotta quiche—it’s not just a dish, it’s an experience. Imagine the creamy ricotta mingling with vibrant spinach, all encased in a golden, flaky crust. I stumbled upon this recipe on a rainy afternoon, craving comfort and elegance in one bite, and it didn’t disappoint. Whether you’re hosting brunch or simply treating yourself, this quiche is like a warm hug on a plate.
Steps
- Preheat your oven to 350°F (175°C). Roll out the refrigerated pie dough on a floured surface to a diameter of 11 to 12 inches, then place it in a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess dough, leaving a half-inch overhang, and fold or crimp the edges.
- Use a fork to prick the bottom of the pie crust, then bake it in the preheated oven for 10 to 15 minutes until partially baked. While the crust is baking, combine the eggs, spinach, milk, 2 tablespoons of parmesan, basil, and salt in a bowl and mix thoroughly.
- Pour the egg and spinach mixture into the partially baked crust. In a separate bowl, mix together the ricotta, mozzarella, and remaining parmesan cheese.
- Spoon dollops of the ricotta mixture evenly over the quiche and distribute the halved tomatoes on top. Cover the edges of the crust with foil to prevent over-browning.
- Place the quiche on a baking sheet and bake in the center of the oven for 50 to 55 minutes, or until the top is golden and a knife inserted into the center comes out clean. Allow the quiche to cool slightly before serving.
Ingredients
- Refrigerated dough for a 9-inch deep dish pie crust
- 7 large eggs, beaten
- 2 cups chopped fresh baby spinach (approximately 1 1/2 ounces)
- 2/3 cup skim milk
- 6 tablespoons grated parmesan cheese
- 3 tablespoons chopped fresh basil
- 1/4 teaspoon kosher salt
- 1/2 cup part-skim ricotta cheese
- 1/3 cup part-skim shredded mozzarella cheese
- 3/4 cup halved grape or cherry tomatoes
Nutritional Values
Calories: 1800 kcal | Carbohydrates: 124 g | Protein: 96 g | Fat: 104 g | Saturated Fat: 48 g | Cholesterol: 1424 mg | Sodium: 2932 mg | Fiber: 4 g | Sugar: 8 g
FAQ
- Can I make this quiche without a crust for a lower-carb option?
- Yes, you can skip the pie crust to reduce carbs. Simply add more eggs and filling, and ensure you spray the pie dish with cooking spray before pouring in the egg mixture.
- What can I add to this quiche for additional flavor?
- You could enhance the quiche by including cooked Italian chicken sausage, roasted peppers, or artichokes for extra flavor.
- How do I prevent the edges of the crust from burning?
- To avoid burning the crust’s edges, cover them with foil before placing the quiche in the oven.
- Can I use a pre-baked pie shell to save time?
- Absolutely, using a pre-baked pie shell can speed up the preparation process. If starting with unbaked dough, remember to prick it with a fork and partially bake it before adding the filling.
- What is the best way to serve the quiche?
- This quiche is versatile and can be served for breakfast, lunch, or brunch. Pair it with a salad for a light dinner option.
Tips
- For a quicker prep time, use a pre-baked pie shell to skip the step of partially baking the dough.
- To make a low-carb version, skip the crust entirely and simply add more eggs and filling to the pie dish after spraying it with cooking spray.
- Enhance the flavor of your quiche by incorporating cooked Italian chicken sausage, roasted peppers, or artichokes into the filling.
- Shield the edges of the crust with foil while baking to prevent them from burning.
Equipment
- 9-inch metal or glass pie dish
- Rolling pin (if you don’t have a pre-baked shell)
- Mixing bowls (various sizes)
- Cookie sheet (baking sheet)
- Aluminum foil (for covering the crust edges)
