Spinach Ricotta Quiche
The ultimate comfort food, Spinach Ricotta Quiche is creamy, savory, and packed with fresh ingredients. Perfect for brunch or a quick weeknight dinner, this dish is sure to impress your family and friends. Make it tonight for a delightful culinary experience!
Equipment
- Grater
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Oven
Ingredients
- 1 9-inch refrigerated Dough for 1
- 7 large eggs beaten
- 2 cups chopped fresh baby spinach 1 1/2 ounces
- 2/3 cup skim milk
- 6 tablespoons grated parmesan
- 3 tablespoons chopped fresh basil
- 1/4 teaspoon kosher salt
- 1/2 cup part skim ricotta
- 1/3 cup part skim shredded mozzarella
- 3/4 cup halved grape or cherry tomatoes
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Roll the dough out on a well-floured work surface until it’s approximately 11 to 12 inches in diameter.
- Transfer it to a 9-inch metal or glass pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
- Prick the bottom of the pie crust with the tines of a fork. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked.
- Meanwhile in a large mixing bowl combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; mix well.
- Pour mixture into the par-baked pie crust.
- In a small bowl combine ricotta with mozzarella and remaining parmesan.
- Dollop the ricotta all around and top and place tomatoes around the cheese.
- Place foil on the edges of the crust to prevent them from burning.
- Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
- Let cool before serving.
Notes
Extra tips or suggestions here.