Ricotta and Spinach Quiche

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Fit the pie pastry into a 9-inch deep-dish pie pan; prick the bottom all over with a fork.

2. 2

   Bake the crust in the preheated oven for 10 minutes. Take it out of the oven and let it cool until needed.

3. 3

   While the crust cools, melt butter in a skillet over medium heat; add onion and cook for 1 minute. Stir in spinach and cook until it begins to wilt, about 1 minute. Cover and cook until condensation forms inside the skillet, about 1 minute. Remove the lid, stir to combine, and turn off the heat.

4. 4

   Blend ricotta, cream, Parmigiano-Reggiano, eggs, basil, salt, and pepper in a blender or food processor until smooth.

5. 5

   Spread the spinach mixture evenly over the crust, then pour in the ricotta and egg mixture.

6. 6

   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.

• Calories 272.6 kcal Moderate
• Protein 8.29 g Moderate
• Carbs 14.32 g Moderate
• Total Fat 20.06 g High
• Saturated Fat 10.71 g High
• Trans Fat 0.04 g High
• Cholesterol 129.9 mg High
• Sodium 307.17 mg Moderate
• Fiber 1.16 g Low Source
• Sugar 0.04 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 190.99 mg Moderate
• Iron 1.75 mg Low Source
• Potassium 180.32 mg Low Source
• Vitamin A 462.26 mcg_rae Good Source
• Vitamin C 1.25 mg Low Source
• Vitamin D 1.53 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten