Rosalie's Cheese & Spinach Pie

A crustless spinach pie that delivers all the satisfying richness of a quiche without the time-consuming pastry. Ricotta and grated Gruyere form the savory custard base; cooked spinach, sliced zucchini, sauteed mushrooms, and diced ham bulk it out into a substantial, low-carb main dish.

The trick is drying the spinach properly. Wet spinach turns the pie into a watery mess; you want it absolutely squeezed out before mixing. Use a clean kitchen towel and twist hard. The same goes for any frozen spinach: thaw, drain, and squeeze until barely any moisture comes out.

A whisper of fresh nutmeg is the classic Italian touch that makes this taste considered rather than thrown together. Nutmeg and ricotta is an old pairing that lifts the cheese flavor without anyone being able to pinpoint why. Don’t skip it.

Chef Tips

• Use whole milk ricotta if you can; skim makes a noticeably less rich pie.
• Squeeze the spinach until you wonder if there’s any water left, then squeeze again.
• Use a 9 to 10-inch quiche pan or pie plate; deeper pans need longer baking and may stay wet in the center.
• Let the pie rest 10 minutes after baking; it slices cleaner once it sets.

Variations

• Swap ham for crumbled cooked bacon or Italian sausage.
• Use feta instead of Gruyere for a more Greek (spanakopita-leaning) flavor.
• Stir in 2 tablespoons chopped fresh dill or basil for an herbal lift.