Spinach Ricotta Quiche

Recipe View Preheat oven to 375°F (190°C). (5 minutes)

Recipe View Carefully press the pie pastry into a 9-inch deep-dish pie pan. Prick the bottom all over with a fork to prevent bubbling. (2 minutes)

Recipe View Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling. (15 minutes)

Recipe View While the crust is cooling, melt the butter in a skillet over medium heat. Add the diced red onion and cook until softened, about 1 minute. Stir in the chopped spinach and cook until it begins to wilt, about 1 minute. Cover the skillet and cook until condensation forms inside, about 1 minute. Remove the lid, stir to combine, and turn off the heat. (5 minutes)

Recipe View In a blender or food processor, combine the ricotta cheese, heavy cream, grated Parmigiano-Reggiano, eggs, chopped basil, salt, and pepper. Blend until smooth and creamy. (3 minutes)

Recipe View Spread the spinach mixture evenly over the pre-baked crust. Gently pour the ricotta and egg mixture over the spinach. (2 minutes)

Recipe View Bake in the preheated oven until the center is set and the top is lightly golden brown, about 40 minutes. (40 minutes)

Recipe View Remove from the oven and let stand for 10 minutes before serving. This allows the quiche to set further and makes it easier to slice. (10 minutes)