Savory Ricotta and Spinach Quiche

2 Tbsp butter

1 1/2 cups baby spinach leaves, packed

1/3 cup green onions, chopped

2 medium cloves garlic, minced

6 large eggs

1 cup heavy cream

3/4 cup ricotta cheese

2 Tbsp grated Parmesan cheese, divided

1-2 Tbsp fresh basil, chopped

1/2 tsp salt

1/2 tsp black pepper or 1/4 tsp crushed red pepper flakes

1/2 tsp onion powder

1/8 tsp ground nutmeg

1 1/2 cups shredded mozzarella or provolone cheese

8-10 cherry tomatoes, halved

Prep Time10

Active Time50

Total Time1 15

Preheat Oven: Preheat the oven to 375°F (190°C). Prick the bottom of the pie crust with a fork and bake for 5 minutes.Cook Spinach and Onions: In a medium-sized skillet, melt butter over medium-high heat. Add spinach and green onions, cooking for 1-2 minutes or just until the spinach has wilted. Add garlic and cook for 1 minute longer. Remove from heat and let cool slightly.
Prepare Egg Mixture: In a medium-sized bowl, whisk together eggs, cream, ricotta, basil, salt, pepper, onion powder, and nutmeg.
Combine: Stir in the spinach mixture, 1 cup of shredded cheese, and 1 Tbsp Parmesan cheese into the egg mixture. Pour into the pre-baked pie crust.
Add Toppings: Arrange tomatoes on top of the filling. Sprinkle with the remaining 1/2 cup shredded cheese and 1 Tbsp Parmesan cheese.
Bake: Bake at 375°F for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 30-40 minutes, or until the center is set.Cool: Allow to cool on a rack for at least 15 minutes before slicing.