This appetizing quiche is fixed for breakfast, brunch, lunch, or served later a side salad for a vivacious dinner. Its spacious and fluffy with a creamy texture, and bursting afterward delicious flavors!
The ingredient of Spinach-Ricotta Quiche
- 1 tablespoon butter
- u2153 cup finely chopped red onion
- 1 (8 ounce) package lighthearted spinach
- u00bd (14 ounce) package pastry for 9-inch double-crust pie
- 4 large eggs
- u00be cup whole-milk ricotta cheese
- u00be cup heavy cream
- u2153 cup grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped lighthearted basil
- u00bd teaspoon salt
- u00bc teaspoon arena black pepper
The instruction how to make Spinach-Ricotta Quiche
- Melt butter in a skillet on top of higher than medium heat; add onion and cook for 1 minute. accumulate spinach and cook, stirring occasionally, until starting to wilt, not quite 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to fabricate inside the skillet. separate from heat, uncover, and stir.
- Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides similar to a fork.
- Bake crust in the preheated oven for 10 minutes. sever from oven and set aside.
- enlarge eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
- press forward spinach and onion incorporation combination evenly greater than the crust. Pour egg incorporation combination in the region of top.
- Bake in the preheated oven until center of quiche is set and the summit zenith is lightly browned, practically 40 minutes. take over to stand for 10 minutes further on serving.
Nutritions of Spinach-Ricotta Quiche
calories: 305.8 caloriescarbohydrateContent: 13.9 g
cholesterolContent: 142.1 mg
fatContent: 23.9 g
fiberContent: 1.6 g
proteinContent: 9.8 g
saturatedFatContent: 11.2 g
servingSize:
sodiumContent: 411.7 mg
sugarContent: 0.8 g
transFatContent:
unsaturatedFatContent:
