Imagine a dish that combines the creamy richness of ricotta, the earthy freshness of spinach, and a perfectly golden, flaky crust - all in one mouthwatering quiche that will make your taste buds dance with joy! This French-inspired Spinach and Ricotta Quiche is not just a meal, it's a culinary experience that transforms ordinary mornings into extraordinary gastronomic adventures. Whether you're a busy professional, a weekend brunch enthusiast, or simply someone who appreciates a delectable meal, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 3 large eggs
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the middle of the oven for even baking.
- Carefully unroll or roll out the pie crust and gently press it into a 9-inch pie dish, crimping the edges decoratively. If using a homemade crust, make sure it's chilled before placing in the dish.
- Wash the fresh spinach thoroughly and pat dry with paper towels. Roughly chop the spinach leaves into smaller pieces.
- In a large mixing bowl, whisk the eggs until well beaten and smooth. Add ricotta cheese and mix until well combined.
- Fold in the shredded mozzarella and grated Parmesan cheese into the egg and ricotta mixture. Season with salt and pepper, stirring to distribute the seasonings evenly.
- Spread the chopped spinach evenly across the bottom of the prepared pie crust.
- Pour the egg and cheese mixture over the spinach, ensuring it covers the spinach completely and reaches the edges of the crust.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown. The quiche should be slightly firm when gently shaken.
- Remove from the oven and let the quiche cool for 10-15 minutes. This resting period allows the filling to set and makes slicing easier.
- Slice into 8 equal wedges and serve warm or at room temperature. Can be garnished with fresh herbs like chives or parsley if desired.
Tips
- Moisture is Key: Make sure to thoroughly pat dry the spinach to prevent a watery quiche. Excess moisture can make your crust soggy and compromise the texture.
- Room Temperature Ingredients: Allow eggs and cheeses to come to room temperature before mixing. This ensures smoother incorporation and more even cooking.
- Blind Baking Option: For an extra crispy crust, consider blind baking the pie crust for 10 minutes before adding the filling.
- Cheese Selection: Don't be afraid to experiment with cheese varieties. A mix of cheeses can add depth and complexity to your quiche.
- Make Ahead Friendly: This quiche can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
- Doneness Test: The quiche is done when it's slightly firm but still has a gentle wobble in the center. Overbaking can lead to a dry, rubbery texture.
- Cooling is Crucial: Always let the quiche rest for 10-15 minutes after baking. This helps the filling set and makes for cleaner, more beautiful slices.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 18g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 135mg
