Description
This Ricotta and Spinach Quiche is creamy, cheesy, and packed with fresh spinach, basil, tomatoes, and three cheeses. A brunch favorite or light dinner staple with garden-fresh flavor.
Ingredients
• 1 refrigerated dough for 9-inch deep dish pie crust
• 7 large eggs, beaten
• 2 cups chopped fresh baby spinach (1.5 oz)
• 2/3 cup skim milk
• 6 tablespoons grated parmesan, divided
• 3 tablespoons chopped fresh basil
• 1/4 teaspoon kosher salt
• 1/2 cup part-skim ricotta
• 1/3 cup shredded mozzarella (part-skim)
• 3/4 cup halved grape or cherry tomatoes
Instructions
1. Preheat oven to 350°F.
2. Roll dough to 11–12 inches, place in pie dish, trim and crimp edges.
3. Par-bake crust for 10–15 minutes until lightly golden.
4. Whisk together eggs, spinach, milk, 2 tbsp parmesan, basil, and salt.
5. Pour mixture into par-baked crust.
6. In a small bowl, mix ricotta, mozzarella, and remaining parmesan. Dollop on top.
7. Add halved tomatoes evenly across the top.
8. Cover crust edges with foil and bake for 50–55 minutes.
9. Cool for 15 minutes before slicing.
Notes
– Frozen spinach can be used if well-drained.
– Add mushrooms or onions for extra flavor.
– To make crustless, grease dish and omit pie dough.
– Use full-fat cheeses for a richer texture.
– Store in fridge up to 4 days or freeze up to 2 months.
- Prep Time: 20
- Cook Time: 55
- Method: Baked
- Cuisine: French-Inspired