Ricotta and Spinach Quiche

Ouadie Rhabbouron

🛒 Ingredients

 

For the Quiche Crust

 

  • 1 (9-inch) unbaked deep-dish pie crust (store-bought or homemade)

For the Filling

 

  • 1 Tbsp olive oil or butter

  • 1 cup (about 1 medium) yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 5 oz (about 5-6 cups packed) fresh baby spinach, roughly chopped

  • 4 large eggs

  • 1 cup heavy cream (or half-and-half for a lighter result)

  • 15 oz container (approx. $1\frac{3}{4}$ cups) whole milk ricotta cheese

  • $\frac{1}{2}$ cup Parmesan cheese, grated, plus 1 Tbsp for topping

  • $\frac{1}{4}$ cup mozzarella cheese or Gruyère, shredded (optional, for extra richness)

  • $\frac{1}{2}$ tsp salt

  • $\frac{1}{4}$ tsp black pepper

  • $\frac{1}{8}$ tsp ground nutmeg (this is key!)

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