Ingredients:

1 pie crust (store-bought or homemade)
1 tablespoon olive oil
1 small onion, finely chopped
2 cups fresh spinach, chopped
1 cup ricotta cheese
3 large eggs
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
A pinch of nutmeg

Directions:

Preheat oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch quiche dish or pie plate. Prick the bottom with a fork. Pre-bake the crust for 8 minutes. Remove from oven.
In a skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool.
In a large bowl, mix together the ricotta cheese, eggs, heavy cream, Parmesan cheese, salt, pepper, and nutmeg until well combined. Stir in the cooled spinach and onion mixture.
Pour the filling into the pre-baked crust. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
Let the quiche cool for a few minutes before slicing. Serve warm or at room temperature.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

Kcal: 320 kcal | Servings: 8 servings