Ingredients
1 9 inch deep dish pie crust (frozen, refrigerated, or homemade)
2 Tbsp butter
1 1/2 cups packed baby spinach leaves
1/3 cup chopped green onions
2 medium cloves garlic, minced
6 large eggs
1 cup heavy cream
3/4 cup ricotta cheese
2 Tbsp grated Parmesan cheese, divided use
1–2 Tbsp fresh basil, chopped
1/2 tsp salt
1/2 tsp black pepper or 1/4 tsp crushed red pepper flakes
1/2 tsp onion powder
1/8 tsp ground nutmeg
1 1/2 cups shredded mozzarella or provolone cheese
8–10 cherry tomatoes, halved
Instructions
Preheat the oven to 375°F. Prick the bottom of the pie crust with a fork and bake for 5 minutes.
In a medium-sized skillet, melt butter over medium-high heat. Add spinach and green onions, cooking for 1-2 minutes or just until the spinach has wilted and released juice. Add garlic and cook for 1 minute longer. Remove from heat and set aside to cool slightly.
In a medium-sized bowl, whisk together eggs, cream, and ricotta with basil, salt, pepper, onion powder, and nutmeg. Stir in the spinach mixture, 1 cup of cheese, and 1 Tbsp Parmesan until evenly distributed. Pour into the pie crust.
Use a fork to evenly distribute the spinach. Arrange the tomatoes on top and sprinkle with the reserved 1/2 cup shredded cheese and 1 Tbsp Parmesan.
Bake for 10 minutes, then lower the 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 before slicing.
- Prep Time: 10 minutes
- Stand time:: 15 minutes
- Cook Time: 50 minutes
