[donotprint]Spinach quiche is one of my favorite dishes to make for dinner. <-Yes, you heard me right.. dinner. I love quiche because its basically fool-proof to prepare, satisfying to eat, and I always have ingredients on hand to make one. By using store-bought pie-crust, preparing quiche is rather simple and quick. It takes me about 10 minutes to prepare, pretty slick.. huh?
Today I am going to share with you one of my favorite variations of quiche made with spinach and ricotta cheese. Most quiches call for Swiss cheese but I typically use whatever type of cheese I have on hand. With that said, this means my quiches are made with Cheddar as well. Although I do love homemade pie crust, I find the pre-made store bought kind pretty good to use, not to mention convenient. This quiche would be perfect for breakfast, brunch, lunch, dinner, and any sort of gathering. If you’re wondering what to make for dinner tonight.. may I suggest this recipe? Enjoy!
Spinach Ricotta Quiche
1 – 9 ” unbaked pie crust
2 cups spinach, cooked and cut into pieces (make sure all excess water has been squeezed from the spinach)
1 cup heavy cream
1 cup ricotta cheese
1 cup Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 375 degrees. Spray a pie plate or tart pan with non-stick spray. Gently pat down pie crust around the base and sides of the pie plate, cutting off any excess with a knife (see picture below). Poke several holes in the dough resting on the base of the plate. Using a blender, mixer, or manually by hand – mix eggs, Ricotta and Cheddar cheese, heavy cream, salt, and pepper until everything is well incorporated. Evenly distribute cooked spinach in the pie plate. Add egg mixture and fill the pan/plate 1/4″ from the top. Bake for 40-45 minutes or until cooked. Allow quiche to cool for 5-10 minutes before serving. Enjoy!