Quiche aux Épinards et Ricotta

Ingredients

• 1 sheet pre-made pie crust
• 150 g fresh spinach
• 120 g ricotta cheese
• 1 large egg
• 30 g grated Parmesan cheese
• 1/4 tsp ground nutmeg(optional)
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   Preheat the oven to 190 °C (375 °F).

2. 2

   In a skillet, heat olive oil over medium heat, add spinach and sauté 3‑4 minutes until wilted; season with salt and pepper, then drain excess liquid.

3. 3

   In a bowl, whisk the egg, then stir in ricotta, Parmesan, nutmeg (if using), and a pinch of salt and pepper.

4. 4

   Spread the cooked spinach evenly over the pie crust, pour the ricotta‑egg mixture over it, and smooth the top.

5. 5

   Bake for 20‑25 minutes, until the filling is set and the crust is golden brown. Let cool 5 minutes before slicing.