Spinach Ricotta Quiche
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
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.