Go Back

Ricotta Quiche

Ricotta Quiche is a light breakfast or lunch packed with protein and veggies! This meal is made easy using a premade pie crust!


  • 1 tbsp EVOO
  • 1 Shallot- Chopped
  • 2 cup Sliced Mushrooms- Chopped
  • 2 cup Fresh Spinach
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Dill
  • 5 Eggs
  • 1 cup Heavy Cream
  • 1 cup Ricotta Cheese
  • 1 Premade Pie Crust (at room temperature)


  • Preheat oven to 350 degrees. Spray a pie dish with baking spray. Place premade pie crust into pie dish.
  • Heat EVOO in a large pan over medium heat. When pan is hot, add shallot and mushrooms. Sauté for 3 minutes until shallots and mushrooms are soft.
  • Add spinach. Stir spinach until reduced and wilted.
  • To a large bowl, whisk eggs, heavy cream and ricotta. Stir in garlic powder, salt, pepper and dill.
  • Add vegetables to bowl and stir to combine.
  • Pour contents into pie crust.
  • Bake for 50-60 minutes until center of quiche is set. Remove from oven. Let cool for 10 minutes before slicing.