Ricotta Spinach Quiche (Print Version)

# Ingredients:

→ Base

01 - 1 pre-made pie crust
02 - 2 cups chopped fresh spinach (or 1 cup thawed frozen spinach)
03 - 1½ cups ricotta cheese

→ Egg Mixture

04 - 3 large eggs
05 - ½ cup heavy cream
06 - ⅓ cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese

→ Aromatics & Seasonings

08 - 1 tablespoon olive oil
09 - ½ onion, finely chopped
10 - 2 cloves minced garlic
11 - salt and pepper to taste
12 - ¼ teaspoon nutmeg (optional)
13 - 1 tablespoon chopped fresh herbs (optional)

# Instructions:

01 - Sauté onion in olive oil until soft. Add garlic, then spinach and cook until wilted. Let cool.
02 - Whisk eggs, cream, ricotta, and Parmesan. Season with salt, pepper, and nutmeg.
03 - Fold cooled spinach mixture into egg mixture. Add mozzarella and herbs if using.
04 - Pour into pie crust. Bake at 375°F for 45-50 minutes until golden and set. Cool 10 minutes before serving.

# Notes:

01 - Can use homemade or store-bought crust
02 - Cover crust edges if browning too quickly
03 - Can be served warm or room temperature

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