Whenever I make this meal, the house smells amazing. This meal is a hit right out of the gate

Ricotta spinach quiche is a delightful fusion of creamy, cheesy goodness and the earthy, wholesome flavor of spinach. Originating from the classic French dish, quiche has found its way into many different culinary traditions, evolving with various ingredients and styles. This dish is perfect for a sophisticated brunch or a simple yet elegant dinner. It's a great way to incorporate more leafy greens into your diet while enjoying a rich, custard-like filling.

This ricotta spinach quiche pairs wonderfully with a light, crisp salad—think of a tangy vinaigrette to complement the rich quiche filling. Roasted vegetables or a simple soup can also make for a well-rounded meal. If you're serving it for brunch, fresh fruit and a glass of sparkling mimosa can elevate the experience.

Servings: 6

1 store-bought pie crust or homemade crust
1 cup ricotta cheese
1 cup fresh spinach, chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 large eggs
1 cup half-and-half or heavy cream
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced

1. Preheat your oven to 375°F (190°C).

2. Press the pie crust into a 9-inch pie dish, trimming any excess. Prick the bottom and sides with a fork. Bake for 10 minutes, then set aside to cool.

3. Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and garlic; cook until softened and fragrant, about 5 minutes. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.

4. In a large mixing bowl, whisk together the ricotta cheese, eggs, and half-and-half until smooth. Stir in the mozzarella, Parmesan, nutmeg, salt, and black pepper.

5. Add the slightly cooled spinach mixture to the bowl and mix until well combined.

6. Pour the mixture into the pre-baked pie crust, spreading it evenly.

7. Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.

8. Allow the quiche to cool for at least 10 minutes before slicing and serving.

For a richer flavor, consider adding sautéed mushrooms or sun-dried tomatoes to the filling. If you're looking for a bit of a kick, mix in some red pepper flakes or a pinch of cayenne. For a gluten-free option, you can use a crust made from almond flour or simply go crustless and bake the filling in a greased pie dish.