Spinach and Lemon Ricotta Quiche
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 4 1x
Ingredients
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- 6 large pasture raised eggs (alternately, use 16 oz silky tofu, drained)
- 3/4 cup whole milk ricotta
- zest from 1 lemon
- 1/2 cup milk
- 1/2 cup heavy whipping cream
- 1 cup frozen chopped spinach, thawed and drained
- 1/4 cup fresh chopped basil
- 2 oz shredded Parmesan cheese
- 1/2 tsp kosher salt
- 1/2 tsp fresh cracked pepper
- 1 savory pie crust
Instructions
- Heat oven to 350 degrees.
- Grease a springform pan with butter or vegetable oil spray, roll out the pie crust, press down so the crust goes all the way to the corner of the pie dish and up the sides. Use a fork to pierce the shell, cover with parchment paper and pour in dried beans or pie weights. Bake for 10 minutes.
- In a food processor, combine the lemon zest and ricotta and blend on high until completely smooth and pureed.
- Add the eggs, milk and cream, and blend again until smooth.
- Add the spinach, Parmesan, salt and pepper and pulse until well incorporated.
- Remove the pie weights and parchment paper from the pie shell, pour the filling into the pie and bake for 45 minutes or an hour, rotating every 15 minutes so the quiche cooks evenly. Remove when the op is browned and the center is set (I give it a little wiggle before I remove it from the oven).
- Allow to cool before slicing and serving