Spinach Ricotta Quiche

Ingredients

2 Tablespoons Butter

⅓ Cup Finely Chopped Red Onion

1 (8 Ounce) Package Fresh Spinach

½ (14 Ounce) Package Pastry For 9-Inch Double-Crust Pie

4 Large Eggs

¾ Cup Whole-Milk Ricotta Cheese

¾ Cup Heavy Cream

½ Cup Grated Parmigiano-Reggiano Cheese

1 Tablespoon Chopped Fresh Basil

½ Teaspoon Kosher Salt

½ Teaspoon Garlic Powder

¼ Teaspoon Ground Black Pepper

Directions

Step 1 Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.

Step 2 Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.

Step 3 Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.

Step 4 Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, garlic powder, and pepper…blend with an immersion blender or food processor. Blend until smooth.

Step 5 Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.

Step 6 Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.