Spinach Ricotta Quiche

Ingredients

• 1 pastry for single-crust pie , 9 inch
• 1 tablespoon butter
• 0.33 cups finely chopped red onion
• 1 package fresh spinach , 8 ounce
• 0.75 cups whole-milk ricotta cheese
• 0.75 cups heavy cream
• 0.33 cups grated Parmigiano-Reggiano cheese
• 4 large eggs
• 1 tablespoon chopped fresh basil
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9-inch deep-dish pie pan; prick all over the bottom with a fork.

2. 2

   Bake crust in the preheated oven for 10 minutes. Remove from the oven and let cool until needed.

3. 3

   While the crust is cooling, melt butter in a skillet over medium heat; add onion and cook for 1 minute. Stir in spinach and cook until starting to wilt, about 1 minute. Cover and cook until condensation builds inside the skillet, about 1 minute. Remove the lid, stir to combine, and turn off the heat.

4. 4

   Blend ricotta, cream, Parmigiano-Reggiano, eggs, basil, salt, and pepper in a blender or food processor until smooth.

5. 5

   Spread spinach mixture evenly over crust, then pour in ricotta and egg mixture.

6. 6

   Bake in the preheated oven until the center is set and the top is lightly browned, about 40 minutes. Let stand for 10 minutes before serving.