Ingredients
1 9 inch deep dish pie crust (frozen, refrigerated, or homemade)
2 Tbsp butter
1 1/2 cups packed baby spinach leaves
1/3 cup chopped green onions
2 medium cloves garlic, minced
6 large eggs
1 cup heavy cream
3/4 cup ricotta cheese
2 Tbsp grated Parmesan cheese, divided use
1-2 Tbsp fresh basil, chopped
1/2 tsp salt
1/2 tsp black pepper or 1/4 tsp crushed red pepper flakes
1/2 tsp onion powder
1/8 tsp ground nutmeg
1 1/2 cups shredded mozzarella or provolone cheese
8-10 cherry tomatoes, halved
Instructions
First, preheat your oven to 375°F. Take the pie crust and prick the bottom gently with a fork, then pop it into the oven for 5 minutes. This pre-baking step will give you a nice, crisp base for your quiche.
Next, take a medium-sized skillet and melt the butter over medium-high heat. Once the butter is bubbling, toss in the baby spinach and chopped green onions. Cook this mixture for about 1-2 minutes, just until the spinach wilts and releases its juice. Now, add in the minced garlic and let it cook for an additional minute. After this, remove the skillet from the heat and let it cool slightly.
In a separate bowl, whisk together the eggs, heavy cream, ricotta, basil, salt, pepper, onion powder, and nutmeg. Stir in the cooled spinach mixture, along with 1 cup of the shredded cheese and 1 tablespoon of Parmesan. Once everything is combined, pour the mixture into the pie crust. Use a fork to ensure that the spinach is evenly distributed. Place the halved cherry tomatoes on top, and sprinkle with the remaining cheese and that last tablespoon of Parmesan.
Bake the quiche for 10 minutes, then reduce the oven temperature to 350°F. Continue baking for an additional 30-40 minutes. You’ll know it’s ready when the center seems set when gently shaken. Allow the quiche to cool on a rack for at least 15 minutes before slicing.