Description
This savory quiche is perfect for breakfast, brunch, lunch, or served with a side salad for a light dinner. It’s light and fluffy with a creamy texture, and bursting with delicious flavors!
Ingredients
- 1 tablespoon butter
- ⅓ cup finely chopped red onion
- 1 (8 ounce) package fresh spinach
- ½ (14 ounce) package pastry for 9-inch double-crust pie
- 4 large eggs
- ¾ cup whole-milk ricotta cheese
- ¾ cup heavy cream
- ⅓ cup grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook
- stirring occasionally
- until starting to wilt
- about 1 minute. Cover skillet and cook for 1 minute more
- allowing condensation to build inside the skillet. Remove from heat
- uncover
- and stir.
- Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
- Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
- Combine eggs
- ricotta cheese
- cream
- Parmigiano Reggiano cheese
- basil
- salt
- and pepper in a blender or food processor. Blend until smooth.
- Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
- Bake in the preheated oven until center of quiche is set and the top is lightly browned
- about 40 minutes. Allow to stand for 10 minutes before serving.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 20 mins
Servings: 8