👩🍳 Instructions
1. Prepare the Crust & Preheat Oven
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Preheat your oven to 375°F (190°C).
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Place the pie crust in a 9-inch pie plate. If using a pre-made crust, you may want to blind bake it for 5-8 minutes to ensure a crisp bottom. Prick the bottom of the crust all over with a fork before baking.
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Once par-baked, set the crust aside.
2. Sauté the Aromatics and Spinach
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Heat the olive oil or butter in a large skillet over medium heat.
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Add the chopped onion and sauté for about 3-5 minutes until softened and translucent.
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Add the minced garlic and cook for 1 minute until fragrant.
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Add the chopped spinach to the skillet. Cook, stirring occasionally, just until the spinach has wilted and any excess liquid has evaporated. This step is crucial to prevent a soggy quiche!
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Remove the skillet from the heat and set the mixture aside to cool slightly.
3. Mix the Ricotta Custard
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In a large bowl, whisk together the eggs and heavy cream until well combined.
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Add the ricotta cheese, $\frac{1}{2}$ cup of Parmesan cheese, and any shredded mozzarella or Gruyère (if using).
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Season the custard mixture with salt, black pepper, and nutmeg. Mix until everything is incorporated, but be careful not to over-whisk.
4. Assemble the Quiche
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Gently stir the cooled spinach and onion mixture into the ricotta custard until it is evenly distributed.
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Carefully pour the entire filling mixture into your prepared pie crust.
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Sprinkle the remaining 1 Tbsp of Parmesan cheese over the top of the filling.
5. Bake to Perfection
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Place the quiche on a baking sheet (to catch any potential drips) and transfer it to the preheated oven.
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Bake for 45 to 55 minutes, or until the quiche is set and the top is lightly golden brown. A knife inserted near the center should come out clean.
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Pro Tip: If the crust edges begin to brown too quickly, cover them loosely with strips of aluminum foil.
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Remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing. This allows the filling to fully set, ensuring perfect slices.
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