Instructions:

1. Preheat Oven & Prepare Crust

• Preheat your oven to 375°F (190°C).

• If using a frozen pie crust, let it thaw slightly before baking.

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• Place the crust in a 9-inch pie dish (if not already in one).

• Prick the bottom lightly with a fork to prevent air bubbles.

• Optional: Blind-bake the crust for 5–7 minutes for extra crispiness (cover with parchment paper and pie weights or dried beans).

2. Prepare the Filling

• In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, garlic powder, and nutmeg (if using).

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• Stir in the ricotta cheese until well combined.

• Fold in the chopped spinach and shredded mozzarella.

3. Assemble & Bake

• Pour the filling into the prepared pie crust.

• Smooth the top with a spatula.

• Bake in the preheated oven for 35–40 minutes, or until the center is set and the top is lightly golden.

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4. Cool & Serve

• Let the quiche cool for 10 minutes before slicing.

• Serve warm or at room temperature.

Tips & Variations:

 Add-ins: Try sautéed mushrooms, sun-dried tomatoes, or crispy bacon.
 Make it crustless: Skip the crust for a low-carb version (grease the pan well).
 Storage: Keep leftovers in the fridge for up to 3 days or freeze for up to 1 month.

Enjoy your creamy, savory Ricotta Spinach Quiche Delight!