Spinach & Ricotta Quiche


  • 1 deep dish (9 inches) frozen pie crust
  • 1/2 cup shredded Italian blend cheese, divided
  • 2 tablespoons butter 
  • 1/3 cup finely chopped red onion 
  • 1 package (8 ounces) fresh spinach 
  • 4 large eggs 
  • 3/4 cup whole-milk ricotta cheese 
  • 3/4 cup heavy cream 
  • 1 teaspoon dried parsley 
  • 1 teaspoon Adobo seasoning 
  • 1/2 teaspoon ground black pepper


  1. Preheat oven to 375 degrees.
  2. Prepare the pie crust by pricking the bottom and sides with a fork, then sprinkling about 1/4 cup of shredded cheese evenly in the bottom.
  3. Bake the crust for about 10 minutes, then remove from oven and allow to cool slightly.
  4. Meanwhile, in a large skillet melt the butter over medium heat.
  5. Add the onion and sauté for 2-3 minutes.
  6. Stir in the spinach and cook until bright green and wilted.
  7. In the bowl of a food processor (or blender), combine the eggs, ricotta, heavy cream, seasonings and remainder of Italian cheese.
  8. Blend until smooth.
  9. Spread the spinach and onion mixture evenly over the pre-baked crust.
  10. Pour egg mixture on top until filled to the top (pour any excess in silicone baking cups and bake alongside quiche).
  11. Bake the quiche in the preheated oven until the center is set and the top is lightly browned, about 45 minutes (cover the crust with foil for the last 5 minutes or so if getting too done).
  12. Allow to stand for 10-15 minutes before slicing and serving.

The original recipe for this meatless, yet incredibly yummy quiche can be found here.

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