Creamy • Savory • Crowd-Pleaser
🛒 Ingredients (Serves 6–8)
Crust
- 1 9-inch pie crust (store-bought or homemade)
Filling
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed & squeezed dry)
- 1 cup ricotta cheese
- ¾ cup shredded mozzarella or Swiss
- 3 large eggs
- ½ cup heavy cream or milk
- ¼ tsp nutmeg (optional but lovely)
- Salt & black pepper, to taste
- 2 tbsp grated Parmesan (optional, for extra flavor)
👩🍳 Instructions
-
Prep crust
Preheat oven to 375°F (190°C). Place crust in a pie dish and pre-bake for 8–10 minutes. Set aside. -
Sauté filling
Heat olive oil in a skillet. Cook onion until soft, add garlic, then spinach. Cook until wilted. Cool slightly. -
Mix custard
In a bowl, whisk eggs, cream, ricotta, salt, pepper, and nutmeg. -
Assemble
Spread spinach mixture over crust. Sprinkle mozzarella/Swiss and Parmesan. Pour egg mixture evenly over top. -
Bake
Bake 35–40 minutes, until center is set and top is lightly golden. -
Rest
Let sit 10 minutes before slicing—this helps it set cleanly.
✨ Variations
- Crustless (low-carb): Skip crust, grease dish well, bake 30–35 min
- Extra protein: Add cooked chicken or smoked salmon
- Herby: Add fresh basil, dill, or thyme
