Less than 30 minutes are needed to prepare and cook this dish. Pork chops should not be overcooked or they will become rough.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 9-inch quiche |
Ingredients
- 1 (9 inch) pastry for single-crust pie
- 1 tablespoon butter
- ⅓ cup finely chopped red onion
- 1 (8 ounce) package fresh spinach
- ¾ cup whole-milk ricotta cheese
- ¾ cup heavy cream
- ⅓ cup grated Parmigiano-Reggiano cheese
- 4 large eggs
- 1 tablespoon chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9-inch deep-dish pie pan; prick all over the bottom with a fork.
- Bake crust in the preheated oven for 10 minutes. Remove from the oven and let cool until needed.
- While the crust is cooling, melt butter in a skillet over medium heat; add onion and cook for 1 minute. Stir in spinach and cook until starting to wilt, about 1 minute. Cover and cook until condensation builds inside the skillet, about 1 minute. Remove the lid, stir to combine, and turn off the heat.
- Blend ricotta, cream, Parmigiano-Reggiano, eggs, basil, salt, and pepper in a blender or food processor until smooth.
- Spread spinach mixture evenly over crust, then pour in ricotta and egg mixture.
- Bake in the preheated oven until the center is set and the top is lightly browned, about 40 minutes. Let stand for 10 minutes before serving.
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 11 g |
| Sodium | 412 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Very rich with full flavor and texture. I made it as written (I was tempted to add spices; I have a history of tweaking). It would also be a wonderful “base” to personalize with additions. Take care to not overwhelm the lovely taste. I will absolutely make this again; might have to add a touch of wild mushrooms to satisfy my weaknesses!
Made it crustless. Came out lovely.
I made it without pie crust in order to make it Keto friendly. The bottom was moist but not disastrously so. I will add a little breadcrumbs next time. Very mild flavor. Successfully used a stick blender to incorporate ricotta, eggs, etc.
Very good. You can do different add-ins. With the spinach, I like to add feta. I sautee red peppers with the onions and spinach. I bake without a crust in an 8×8 pyrex pan. I didn’t have basil so I used oregano, which worked great for a more Greek tasting quiche. It does need the salt.
I like it. I had no basil, so I substituted oregano and a sprinkle of curry. I used sweet onion bc that’s what I had. I used plain parm cheese. Next time I will reduce salt to 1/4 teaspoon bc it is a bit salty. Overall It is tasty.
THIS IS EXACTLY WHAT IVE BEEN WANTING. A EASY QUICK TASTY QUICHE. YUMMMY
My go-to quiche recipe. You can add anything to it instead of spinach and turns out great every time. Usually double, making two different kinds. With spinach, I add extra feta. Make with ham or bacon and any veggie in the frig.
Very nice breakfast. I did make some changes cuz I didn’t have any spinach. I used small cut-up broccoli that I roasted in the air fryer and I didn’t have the right cheese so I used provolone on the crust and then the rest of the ingredients. My wife liked it too!
I make this quiche but I use defrosted frozen chopped spinach.
Beautifully simple and delicious. Used half-n-half instead of cream. Everything else done was exactly as in the recipe..
Loved it!
This is the best spinach quiche I’ve ever made! So simple and easy, a great recipe for a quick tasty meal! My son loved it so much I made it two days in a row!!
Yummy! My brunch guests were impressed. Added tomato slices on top to make it pretty.
I used shallots because that was all I had on hand, and it was LOVELY!! Made in my new Ninja Foodi XL, only took 25 minutes to bake!
The texture was really good. Light and creamy. It was a little bland for my taste. Next time I will add bacon, mushroom or tomatoes to give it a little kick.
Excellent & wouldn’t change anything. Be sure to use a deep dish crust.
Guests loved it! I had to substitute milk w/a bit of corn starch for the cream and added mushrooms to the spinach mixture as well! Didn’t even have a ready made pie crust so used a roll of Pillsbury crescent rolls spread out with a rolling pin
Fabulous
Great recipe, my parents loved it! Delicious and full of healthy ingredients!
It was so perfect! The flavor was great and this is on my favorites list.
I’ve made this three times in the last three months. It’s a definite winner! I’ve made it with fresh spinach or frozen, using a blender or just a hand whisk. All versions came out light & delicious. I served it with fresh fruit on the side and it looked picture perfect.