Ricotta Spinach Quiche

Step 1

Preheat oven to 375°F. Prick bottom of pie crust and bake for 5 minutes.

Step 2

In a medium size skillet, melt butter. Add spinach and green onions, cooking over medium high for 1-2 minutes or just until spinach has welted and released juice. Add garlic, cook for 1 minute longer. Remove from heat and set aside to cool slightly.

Step 3

In a medium size bowl, whisk together eggs, cream and ricotta with basil, salt, pepper, onion powder and nutmeg. Add spinach, onions, 1 cup cheese and 1 Tbsp Parmesan. Mix until evenly distributed. Pour evenly into pie crust.

Step 4

Use a fork to evenly distribute the spinach. Arrange tomatoes on top and sprinkle with reserved 1/2 cup shredded cheese and 1 Tbsp Parmesan.

Step 5

Bake for 10 minutes then lower oven temperature to 350°F. Bake for an additional 30-40 minutes or until the center is set when gently shaken.

Step 6

Cool on a cooling rack for at least 15 minutes prior to slicing.