Elegant Ricotta and Spinach Quiche

INGREDIENTS:

1 pie crust (store-bought or homemade)

1 tablespoon olive oil

1 small 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

Salt and pepper to taste

A pinch of nutmeg

INSTRUCTIONS:

Preheat the oven to 375°F (190°C).

Roll out the pie crust and place it into a 9-inch quiche dish or pie plate. Prick the bottom with a fork.

Pre-bake the crust for 8 minutes, then remove it from the oven.

In a skillet, warm the olive oil over medium heat.

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Add the chopped spinach and cook until wilted, about 2 minutes.

Remove from heat and allow the mixture to cool.

In a large mixing bowl, combine ricotta cheese, eggs, heavy cream, Parmesan cheese, salt, pepper, and nutmeg. Stir until well blended.

Fold in the cooled spinach and onion mixture.

Pour the filling into the pre-baked pie crust.

Bake for 35-40 minutes, or until the quiche is fully set and the top is golden brown.

Remove from the oven and let cool for a few minutes before slicing.

Serve warm or at room temperature.