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!
- Serves: 1 person
- 1tablespoon butter
- ⅓cup finely chopped red onion
- 1(8 ounce) package fresh spinach
- ½(14 ounce) package pastry for 9-inch double-crust pie
- 4large eggs
- ¾cup whole-milk ricotta cheese
- ¾cup heavy cream
- ⅓cup grated Parmigiano-Reggiano cheese
- 1tablespoon chopped fresh basil
- ½teaspoon salt
- ¼teaspoon ground black pepper
Step 1Melt 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.
Step 2Preheat 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.
Step 3Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
Step 4Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
Step 5Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
Step 6Bake 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.