Ingredients:

  • 1 pie crust (store-bought-I use Pillsbury)
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cooked bacon, diced (about 6-8 pieces)
  • salt and pepper to taste
  • pinch of nutmeg

Directions:

Preheat oven to 375 degrees. Roll out the pie crust and press into a 9 inch quiche dish or pie pan. Prick the bottom with a fork. Pre-bake the crust for 8 minutes. Remove from the oven.

In a skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool. Place 6-8 pieces of bacon in a microwave safe plate and microwave until crispy, about 3 minutes, depending on the thickness of the bacon. Drain the bacon and chopped into small pieces.

In a large bowl, mix together the ricotta cheese, eggs,. Heavy cream, Parmesan cheese, bacon, salt, pepper and nutmeg until well combined. Stir in the cooled spinach and onion mixture. Pour the filling into the pre-baked crust. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.

Let the quiche cool for a few minutes before slicing. Serve warm or at room temperature.

Note: Can omit bacon if preferred.