Ricotta Spinach Quiche

• active time: 25 minutes
• total time: 1 hour 15 minutes

Ingredients

1 9 inch deep dish pie crust (frozen, refrigerated, or homemade)

2 Tbsp butter

1 1/2 cups packed baby spinach leaves

1/3 cup chopped green onions

2 medium cloves garlic, minced

6 large eggs

1 cup heavy cream

3/4 cup ricotta cheese

2 Tbsp grated Parmesan cheese, divided use

1-2 Tbsp fresh basil, chopped

1/2 tsp salt

1/2 tsp black pepper or 1/4 tsp crushed red pepper flakes

1/2 tsp onion powder

1/8 tsp ground nutmeg

1 1/2 cups shredded mozzarella or provolone cheese

8-10 cherry tomatoes, halved

Directions

Preheat the oven to 375°F. Prick the bottom of the pie crust with a fork and bake for 5 minutes.

In a medium-sized skillet, melt butter over medium-high heat. Add spinach and green onions, cooking for 1-2 minutes or just until the spinach has wilted and released juice. Add garlic and cook for 1 minute longer. Remove from heat and set aside to cool slightly.

In a medium-sized bowl, whisk together eggs, cream, and ricotta with basil, salt, pepper, onion powder, and nutmeg. Stir in the spinach mixture, 1 cup of cheese, and 1 Tbsp Parmesan until evenly distributed. Pour into the pie crust.

Use a fork to evenly distribute the spinach. Arrange the tomatoes on top and sprinkle with the reserved 1/2 cup shredded cheese and 1 Tbsp Parmesan.

Bake for 10 minutes, then lower the oven temperature to 350°F. Bake for an additional 30-40 minutes or until the center is set when gently shaken.

Cool on a cooling rack for at least 15 minutes before slicing.