Today’s delightfully simple quiche recipe features fresh spinach, ricotta, and tomatoes in colorful combination. Spinach Ricotta Quiche is a vegetarian option for Meatless Monday… if you use a pie crust without lard (not the ALDI crust I used today).
Preheat the oven to 375 degrees. Press the thawed pie crust into a deep pie dish.
Melt the butter in a large skillet over medium heat, while you are cutting up the onion and garlic (if not using pre-minced).
Add the spinach, onion, garlic, and crushed red pepper to the skillet. Saute over medium heat for 7 minutes, stirring occasionally, or until spinach is dark green and wilted and excess liquid has evaporated.
Meanwhile, beat the eggs, oregano, & basil together in a large bowl and slice the tomatoes.
Stir the ricotta and sauteed spinach into the beaten eggs until well combined.
Spoon the ricotta/spinach/egg mixture into the pie crust. Top the quiche evenly with sliced tomatoes and shredded Parmesan.
Bake at 375 degrees for 45 minutes, or until your quiche is set in the middle and the top is nicely browned.
Optimally: Let the quiche cool for 5-10 minutes before slicing, so that the pieces hold together better. (I also topped mine with a little chopped parsley from my garden for contrast, but that’s totally optional.)
Be sure to take the pie crust out and leave out on the counter for 15-20 minutes before starting this recipe! Save the other refrigerated crust for another time.
Spinach Ricotta Quiche from Mashup Mom: https://www.mashupmom.com/spinach-ricotta-quiche/