Name: Ricotta and Spinach Quiche - 30 Minutes Meal
Ingredients: 1 ready-made pie crust (9-inch / 23 cm); 1 tablespoon (15 mL) olive oil; 1 small onion, finely chopped; 2 cups (60 g) fresh spinach, roughly chopped; 1 cup (250 g) ricotta cheese; ½ cup (120 mL) milk or cream; 3 large eggs; ¼ cup (25 g) grated Parmesan cheese; ¼ teaspoon ground nutmeg; Salt and black pepper, to taste; Fresh basil or thyme, for garnish

Ingredients

1 ready-made pie crust (9-inch / 23 cm)

1 tablespoon (15 mL) olive oil

1 small onion, finely chopped

2 cups (60 g) fresh spinach, roughly chopped

1 cup (250 g) ricotta cheese

½ cup (120 mL) milk or cream

3 large eggs

¼ cup (25 g) grated Parmesan cheese

¼ teaspoon ground nutmeg

Salt and black pepper, to taste

Fresh basil or thyme, for garnish

Instructions

Preheat oven to 375°F (190°C). Line a pie dish with the crust, prick the bottom with a fork, and pre-bake for 10 minutes. Set aside.

In a skillet, heat olive oil and sauté onion for 3–4 minutes until softened. Add spinach and cook until wilted. Remove from heat and let cool slightly.

In a bowl, whisk together ricotta, milk, eggs, Parmesan, nutmeg, salt, and pepper until smooth. Stir in the spinach mixture.

Pour filling into the pre-baked crust and smooth the top.

Bake for 30–35 minutes, or until the quiche is set and lightly golden.

Let cool slightly before slicing. Garnish with fresh herbs and serve warm or at room temperature.

Author: mia recipe