Ingredients
Scale
- 1 pre-made pie crust (9-inch)
- 10 ounces frozen spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- 4 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Place the pre-made pie crust in a pie dish.
- Step 2: In a large bowl, combine the thawed and squeezed spinach, ricotta cheese, eggs, Parmesan cheese, nutmeg, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Step 3: Pour the spinach and ricotta mixture into the prepared pie crust, spreading evenly.
- Step 4: Bake in the preheated oven for 35-40 minutes, or until the filling is set and lightly golden brown. A knife inserted near the center should come out clean.
- Step 5: Let the quiche cool for at least 10 minutes before slicing and serving.
Notes
- Refrigerate leftover quiche promptly, tightly wrapped, for up to 3 days.
- For best results when reheating, warm individual slices in a 350°F oven or toaster oven until heated through, preventing a soggy crust.
- Serve this delightful quiche warm or at room temperature, accompanied by a simple green salad for a complete meal.
- Chef's tip: Make sure the spinach is squeezed completely dry; otherwise, the quiche filling might be too watery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American