For the Dough:

1 pre-made pie crust

For the Filling:

1 cup ricotta cheese

1 cup fresh spinach, chopped

1/2 cup shredded mozzarella cheese

3 large eggs

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon ground nutmeg

Salt and pepper to taste

For Sautéing:

1 tablespoon olive oil

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Preheat your oven to 375°F (190°C). Place the pre-made pie crust in a 9-inch pie dish, gently pressing it against the edges.
In a medium skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted and moisture evaporates. Remove from heat and set aside to cool.
In a large bowl, whisk together the eggs, ricotta cheese, heavy cream, mozzarella, Parmesan, garlic powder, nutmeg, salt, and pepper until smooth and well combined.
Stir the sautéed spinach into the egg mixture and mix evenly.
Pour the filling into the prepared pie crust, spreading it out evenly.
Bake for 35-40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Let the quiche cool for a few minutes before slicing and serving.

Add other vegetables like mushrooms or bell peppers for extra flavor.

Swap mozzarella for cheddar or gouda for a different flavor profile.

Make it dairy-free with dairy-free ricotta and coconut cream.