1️⃣ Prep the Crust
Preheat oven to 375°F (190°C).
Blind bake the crust 10 mins (with pie weights or prick with a fork).
2️⃣ Sauté Veggies
Heat oil, cook onion until soft (~3 mins).
Add spinach, cook until wilted. Let cool slightly.
3️⃣ Make the Filling
Whisk ricotta, eggs, cream, nutmeg, salt & pepper.
Stir in cheese and spinach mixture.
4️⃣ Bake to Perfection
Pour filling into crust.
Bake 30-35 mins until set and golden.
Cool 10 mins before slicing.
Pro Tips
🔪 Prevent soggy crust: Brush with egg wash before blind baking.
🌿 Herb boost: Add 1 tsp thyme or chives.
🥓 Make it Lorraine-style: Add 6 oz cooked bacon lardons.
Serving Ideas
🍽 Brunch star: Pair with mimosas and fresh fruit.
🥗 Light dinner: Serve with a simple green salad.