1 pie crust (store-bought or homemade)

1 cup ricotta cheese

½ cup shredded mozzarella

½ cup grated Parmesan

3 eggs

½ cup milk (or heavy cream)

2 cups fresh spinach (chopped)

1 garlic clove (minced)

½ tsp black pepper

¼ tsp nutmeg (optional)

Salt to taste

1 tbsp olive oil

Preheat Oven: Preheat the oven to 375°F (190°C).
Prepare Spinach Mixture: Heat olive oil in a pan over medium heat. Sauté minced garlic for 30 seconds, then add spinach and cook until wilted. Remove from heat.
Mix the Filling: In a large bowl, whisk together eggs, ricotta, milk (or heavy cream), mozzarella, Parmesan, black pepper, nutmeg (if using), and salt. Stir in the sautéed spinach.
Assemble & Bake: Place the pie crust in a quiche or tart pan. Pour in the ricotta-spinach mixture. Bake for 35-40 minutes, or until the center is set and the top is lightly golden.
Cool & Serve: Let the quiche cool for 10 minutes before slicing. Serve warm.

For extra protein, add cooked bacon, sausage, or ham.

To make a crustless quiche, skip the pie crust and pour the mixture into a greased baking dish.

Use frozen spinach if fresh isn’t available—just thaw and squeeze out excess water before adding.

Try different cheeses like feta, goat cheese, or cheddar for a unique flavor.