Ingredients
8
8 servings
- •1 (9 inch) pastry for single-crust pie
- •1 tablespoon butter
- •0.33333334326744 cup finely chopped red onion
- •1 (8 ounce) package fresh spinach
- •0.75 cup whole-milk ricotta cheese
- •0.75 cup heavy cream
- •0.33333334326744 cup grated Parmigiano-Reggiano cheese
- •4 large eggs
- •1 tablespoon chopped fresh basil
- •0.5 teaspoon salt
- •0.25 teaspoon ground black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9-inch deep-dish pie pan; prick all over the bottom with a fork.
- Bake crust in the preheated oven for 10 minutes. Remove from the oven and let cool until needed.
- While the crust is cooling, melt butter in a skillet over medium heat; add onion and cook for 1 minute. Stir in spinach and cook until starting to wilt, about 1 minute. Cover and cook until condensation builds inside the skillet, about 1 minute. Remove the lid, stir to combine, and turn off the heat.
- Blend ricotta, cream, Parmigiano-Reggiano, eggs, basil, salt, and pepper in a blender or food processor until smooth.
- Spread spinach mixture evenly over crust, then pour in ricotta and egg mixture.
- Bake in the preheated oven until the center is set and the top is lightly browned, about 40 minutes. Let stand for 10 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 306
- Carbohydrate: 14g
- Fat: 24g
- Fiber: 2g
- Protein: 10g
- Sugar: 1g
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