A quick and satisfying meal that bursts with flavor and nutrition. This dish is easy to prepare and versatile enough to serve for breakfast, brunch, or even a light dinner.
Ingredients
Scale:
1 pre-made pie crust (store-bought or homemade)
2 cups fresh spinach, finely chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
3 large eggs
1/2 cup milk (or plant-based milk for a dairy-free option)
1 clove garlic, minced
1/4 teaspoon nutmeg
Salt and pepper to taste
Fresh herbs (like parsley or chives) for garnish (optional)
Extra mozzarella cheese for a cheesy topping (optional)
Instructions
Preheat the oven to 375°F (190°C).
Prepare the pie crust. If using a homemade pie crust, roll it out and fit it into a 9-inch pie pan, pricking the bottom with a fork. Pre-bake for about 10 minutes until lightly golden.
In a medium skillet over medium heat, add olive oil. Add minced garlic and sauté for about 30 seconds, then add the chopped spinach. Cook until wilted, about 2-3 minutes.
In a large mixing bowl, combine ricotta cheese, shredded mozzarella, eggs, and milk. Whisk until smooth. Stir in the sautéed spinach, nutmeg, salt, and pepper.
Pour the spinach and cheese mixture into the pre-baked pie crust.
Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly. The top should be golden brown.
Let the quiche cool for about 10 minutes before slicing.
