The Ricotta and Spinach Quiche is the epitome of elegance, combining a creamy, velvety filling with the earthy goodness of spinach and the subtle richness of three cheeses. The nutmeg adds a whisper of warmth, perfectly complementing the savory blend of flavors.

Ingredients:

• 1 pre-made pie crust
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 6 cups fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 4 large eggs
• 1 cup half-and-half or whole milk
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch quiche or pie dish, pressing it firmly into the bottom and sides. Trim any excess crust, and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for an additional 1 minute until fragrant.
3. Add the spinach to the skillet, cooking until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
4. In a large bowl, combine the ricotta, Parmesan, and mozzarella cheeses. Mix in the cooked spinach mixture.
5. In another bowl, whisk together the eggs, half-and-half, nutmeg, salt, and pepper until well combined. Pour the egg mixture into the spinach and cheese mixture, stirring until evenly combined.
6. Pour the entire mixture into the prepared pie crust, spreading it out evenly.
7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. Let the quiche cool slightly before slicing and serving.