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Spinach-Ricotta Quiche

Rated as 4.72 out of 5 Stars
8k

"This savory quiche is perfect for breakfast, brunch, lunch, or served with a side salad for a light dinner. It's light and fluffy with a creamy texture, and bursting with delicious flavors!"
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Ingredients

1 h 20 m servings 306
Original recipe yields 8 servings (1 9 1/2-inch quiche)

Directions

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  1. Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
  2. Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
  3. Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
  4. Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
  5. Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
  6. Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.

Nutrition Facts


Per Serving: 306 calories; 23.9 13.9 9.8 142 412 Full nutrition

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Reviews

Read all reviews 51
  1. 60 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Just had this for lunch today and have to say that this quiche has great texture and flavor. Except for adding around 1/3 C. of Mexican Cheese Blend and more basil than it calls for, I made thi...

Most helpful critical review

spinach layered on bottom didn't really allow egg and cheese to mix in so quiche ended up like a layered pie. Flavor not that great.

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Just had this for lunch today and have to say that this quiche has great texture and flavor. Except for adding around 1/3 C. of Mexican Cheese Blend and more basil than it calls for, I made thi...

May use half & half instead of heavy cream next time. Loved it!

Great recipe. The only adjustment I made was to sprinkle mozzi cheese over the crust before baking to seal it. Keeps the crust from getting soggy. Instead of putting the cheese on the crust befo...

I used frozen spinach dried basil and dried onion flakes, and my family loved it! Will definitely be making this one again!

It turned out beautiful. I made for company this past Sunday morning. It was great. I got nervous when I removed from oven because it was Sunk in a little in the middle of quiche. As it cooled i...

spinach layered on bottom didn't really allow egg and cheese to mix in so quiche ended up like a layered pie. Flavor not that great.

Ready to make and very tasty

Made no changes - did it exactly to the recipe and it was woncerful...will be doing this again.

This recipe is def a keeper..followed recipe BUT fried 4 pcs of thick smoked bacon saving a TBS of bacon grease to use instead of butter...after spreading spinach mixture on top of crust I toppe...