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Ricotta Spinach Quiche

Ingredients

• 1 9 inch deep dish pie crust frozen, refrigerated or homemade
• 2 tablespoon butter
• 1 ½ cups packed baby spinach leaves
• ⅓ cup chopped green onions
• 2 medium cloves garlic minced
• 6 large eggs
• 1 cup heavy cream
• ¾ cup ricotta cheese
• 2 tablespoon grated Parmesan cheese divided use
• 1-2 tablespoon fresh basil chopped
• ½ teaspoon salt
• ½ teaspoon black pepper or ¼ teaspoon crushed red pepper flakes
• ½ teaspoon onion powder
• ⅛ teaspoon ground nutmeg
• 1 ½ cups shredded mozzarella or provolone cheese
• 8-10 cherry tomatoes halved

Directions

Preheat oven to 375°F. Prick bottom of pie crust and bake for 5 minutes.
In a medium size skillet, melt butter. Add spinach and green onions, cooking over medium high for 1-2 minutes or just until spinach has welted and released juice. Add garlic, cook for 1 minute longer. Remove from heat and set aside to cool slightly.
In a medium size bowl, whisk together eggs, cream and ricotta with basil, salt, pepper, onion powder and nutmeg. Add spinach, onions, 1 cup cheese and 1 tablespoon Parmesan. Mix until evenly distributed. Pour evenly into pie crust.
Use a fork to evenly distribute the spinach. Arrange tomatoes on top and sprinkle with reserved ½ cup shredded cheese and 1 tablespoon Parmesan.
Bake for 10 minutes then lower oven temperature to 350°F. Bake for an additional 30-40 minutes or until the center is set when gently shaken.
Cool on a cooling rack for at least 15 minutes prior to slicing.