Ricotta Spinach Mushroom Quiche
Indulge in the rich, savory flavors of this Ricotta Spinach Mushroom Quiche, a delightful combination of creamy ricotta cheese, earthy mushrooms, and nutrient-packed spinach nestled in a buttery pie crust. Perfect for brunch, lunch, or a light dinner, this easy-to-make quiche is elevated with a hint of nutmeg and a luscious blend of mozzarella and Parmesan cheeses. The golden-baked crust holds a custardy filling that’s both hearty and satisfying, while the sautéed garlic adds a depth of flavor to each bite. With just 20 minutes of prep time and customizable serving options, this quiche is the ultimate crowd-pleaser that’s as versatile as it is delicious.
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Recipe Information
Ingredients
- 1 piece store-bought or homemade pie crust
- 1 cup ricotta cheese
- 4 cups fresh spinach
- 1.5 cups mushrooms, sliced
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 4 pieces eggs
- 0.75 cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
Instructions
Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Set aside.
In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted. Remove the skillet from the heat and allow the mixture to cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, ricotta cheese, salt, black pepper, and nutmeg until smooth.
Stir in the shredded mozzarella cheese and grated Parmesan cheese to the egg mixture.
Spread the sautéed spinach and mushrooms evenly over the prepared pie crust.
Pour the egg mixture over the vegetables in the pie crust, spreading it out evenly.
Place the quiche on the middle rack of the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown.
Remove the quiche from the oven and let it cool for 10-15 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1206 mg | 402% | |
| Sodium | 4393 mg | 191% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 6.8 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2293 mg | 176% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1262 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
