Instructions:
1. Preheat Oven & Prepare Crust
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Preheat your oven to 375°F (190°C).
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If using a frozen pie crust, let it thaw slightly before baking.
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Place the crust in a 9-inch pie dish (if not already in one).
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Prick the bottom lightly with a fork to prevent air bubbles.
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Optional: Blind-bake the crust for 5–7 minutes for extra crispiness (cover with parchment paper and pie weights or dried beans).
2. Prepare the Filling
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In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, garlic powder, and nutmeg (if using).
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Stir in the ricotta cheese until well combined.
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Fold in the chopped spinach and shredded mozzarella.
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3. Assemble & Bake
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Pour the filling into the prepared pie crust.
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Smooth the top with a spatula.
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Bake in the preheated oven for 35–40 minutes, or until the center is set and the top is lightly golden.
4. Cool & Serve
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Let the quiche cool for 10 minutes before slicing.
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Serve warm or at room temperature.
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Tips & Variations:
🔹 Add-ins: Try sautéed mushrooms, sun-dried tomatoes, or crispy bacon.
🔹 Make it crustless: Skip the crust for a low-carb version (grease the pan well).
🔹 Storage: Keep leftovers in the fridge for up to 3 days or freeze for up to 1 month.
Enjoy your creamy, savory Ricotta Spinach Quiche Delight! 😋🍽️
