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Elegant Ricotta and Spinach Quiche: A Delightful Dish for Any Occasion
Quiche is a timeless dish known for its versatility, rich flavor, and elegant presentation. If you’re looking to make a quiche that’s as visually stunning as it is delicious, look no further than this Ricotta and Spinach Quiche. Perfect for brunches, family gatherings, or a cozy dinner, this quiche is filled with creamy ricotta, vibrant spinach, and a blend of savory seasonings that will have everyone asking for the recipe.
Let’s dive into how to make this flavorful and sophisticated dish, which is sure to impress your guests while still being easy enough to prepare!
Why This Quiche Stands Out
This Ricotta and Spinach Quiche offers a beautiful balance of creamy ricotta cheese and the earthiness of spinach, encased in a flaky, golden crust. The addition of ricotta makes it lighter and smoother compared to traditional quiches that often use heavy cream or other cheeses. Plus, the spinach provides a pop of color and a nutritional boost, making this dish both indulgent and healthy!
Whether you’re preparing for a special occasion or just looking to elevate your next meal, this quiche hits all the right notes. Here’s how you can make this mouthwatering, elegant quiche.
Ingredients:
For the crust:
- 1 pre-made pie crust (store-bought or homemade)
For the filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 cups fresh spinach (or 1.5 cups frozen spinach, thawed and drained)
- 1 cup ricotta cheese
- 3 large eggs
- 1 cup heavy cream or milk
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon nutmeg (optional, but adds warmth and depth)
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- Fresh herbs for garnish (optional: chives or parsley)
Instructions:
1. Preheat Your Oven
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot enough to bake the quiche evenly and create a beautifully golden crust.
2. Prepare the Crust
Place the pie crust in a 9-inch pie dish, and if you’re using a store-bought crust, there’s no need to blind bake. However, if you’re using homemade dough, make sure to blind bake it for about 10 minutes to avoid it becoming soggy when filled.
3. Cook the Spinach
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion becomes soft and translucent, about 4-5 minutes. Add the fresh spinach and cook until wilted (if using frozen spinach, simply add it after draining). Stir occasionally to prevent sticking. Once cooked, set the mixture aside to cool.
4. Make the Egg and Ricotta Mixture
In a large mixing bowl, whisk together the eggs, ricotta cheese, cream or milk, salt, pepper, and nutmeg. This will create a smooth, creamy base for your quiche. Fold in the mozzarella and Parmesan cheese, making sure everything is well-combined.
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