Creamy Spinach and Ricotta Quiche

Prepare the Pie Crust: If using a frozen pie crust, follow the package instructions for pre-baking. If using a homemade crust, roll it out and fit it into a 9-inch pie dish. Trim any excess.

Sauté the Spinach: In a skillet over medium heat, melt the butter. Add the baby spinach, chopped green onions, and minced garlic. Sauté until the spinach is wilted, about 2-3 minutes. Remove from heat and let cool slightly.

Mix the Egg Filling: In a large mixing bowl, whisk together the eggs, heavy cream, ricotta cheese, 1 tablespoon of Parmesan cheese, fresh basil, salt, black pepper (or red pepper flakes), onion powder, and ground nutmeg until well combined.

Combine Ingredients: Stir the sautéed spinach mixture into the egg mixture. Add the shredded mozzarella or provolone cheese and gently mix until combined.

Assemble the Quiche: Pour the filling into the prepared pie crust. Top with halved cherry tomatoes and sprinkle with the remaining Parmesan cheese.

Bake: Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and the top is golden brown.

Serve: Let the quiche cool for a few minutes before slicing. Enjoy it warm or at room temperature!