Creamy Ricotta Spinach Quiche (Print Version)

# Ingredients:

→ Dough

01 - 1 store-bought pie crust

→ Filling

02 - 1/4 cup Parmesan cheese, grated
03 - 1/2 teaspoon garlic powder
04 - 1 cup chopped fresh spinach
05 - 3 large eggs
06 - 1/2 cup shredded mozzarella
07 - 1 cup ricotta cheese
08 - A pinch of nutmeg
09 - 1/2 cup heavy cream
10 - A dash of salt and pepper

→ For Sautéing

11 - 1 tablespoon olive oil

# Instructions:

01 - Crank the oven up to 375°F (190°C). Place the pie crust into a quiche or pie dish that's 9 inches across and put it aside for now.
02 - Warm olive oil in a skillet on medium. Toss in the spinach and stir for 2-3 minutes until it wilts. Take it off the heat to cool down.
03 - In a bowl, crack the eggs and whisk them with ricotta, cream, mozzarella, Parmesan, garlic powder, nutmeg, salt, and pepper.
04 - Fold the cooled spinach into the egg mixture, making sure everything's blended evenly.
05 - Pour the spinach and cheese mixture into the pie crust, smoothing it out to make it even.
06 - Bake for 30–35 minutes, until the top turns golden and firm. If a knife placed in the center comes out dry, it's done.
07 - Set it aside for 10 minutes to cool before slicing and digging in.

# Notes:

01 - Tastes great whether warm or at room temperature and goes perfectly with a simple salad.

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