Ricotta Spinach Quiche
A creamy spinach and ricotta quiche with a flaky crust, featuring nutmeg and Parmesan for a rich, savory dish perfect for brunch or light dinners.
Ingredients
Instructions
- Cook the frozen chopped spinach according to package instructions; drain well.
- Saute minced onion in butter until transparent.
- Stir in cooked spinach, salt, nutmeg, and black pepper.
- In a large bowl, combine ricotta cheese, grated Parmesan cheese, light cream, and slightly beaten eggs; mix thoroughly.
- Stir the cheese mixture into the spinach mixture.
- Pour the filling into the unbaked pie shell.
- Bake at 425°F for 15 minutes, then reduce the temperature to 325°F and bake for an additional 40 minutes until set and golden.
Nutrition & Diet Analysis (per serving)
788
kcal
39% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).