Spinach Ricotta Quiche
This simple vegetarian quiche features a delightful combination of spinach, ricotta, eggs, fresh tomatoes, and aromatic basil. It’s an ideal choice for breakfast, lunch, or brunch, and pairs beautifully with a salad for a refreshing light dinner.
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Ingredients
- refrigerated Dough for 1
- 6 tablespoons grated parmesan
- 3 tablespoons chopped fresh basil
- 1/4 teaspoon kosher salt
- 1/2 cup part skim ricotta
- 1/3 cup part skim shredded mozzarella
- 3/4 cups halved grape or cherry tomatoes
- 2/3 cup skim milk
- 7 large eggs
- 2 cups chopped fresh baby spinach
Instructions
- 1
Begin by setting your oven temperature to 350 degrees Fahrenheit.
- 2
On a floured surface, roll out the dough until it reaches a diameter of about 11 to 12 inches.
- 3
Carefully place the rolled dough into a 9-inch pie dish, whether metal or glass. Use your fingers to press the dough into the base and up the sides of the dish. Trim any excess dough, leaving a 1/2-inch overhang, and then fold or crimp the edges.
- 4
Use a fork to poke holes in the bottom of the crust. Place the pie crust in the preheated oven and bake it for 10 to 15 minutes until it is partially baked.
- 5
While the crust is baking, in a large mixing bowl, whisk together the eggs, spinach, milk, 2 tablespoons of parmesan cheese, basil, and salt until well combined.
- 6
Pour the egg and spinach mixture into the partially baked pie crust.
- 7
In a separate small bowl, mix together the ricotta cheese, mozzarella, and the remaining parmesan.
- 8
Spoon dollops of the ricotta mixture evenly over the filling, and scatter the tomatoes around the cheese.
- 9
Cover the edges of the crust with foil to protect them from burning.
- 10
Place the quiche on a baking sheet and bake it on the middle rack of the oven for 50 to 55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- 11
Allow the quiche to cool before slicing and serving.