1 9” round store-bought pie crust
1 tablespoon extra virgin olive oil
1 yellow or white onion
1 cup Lindsay Organic Medium Black Ripe Olives, divided (3/4 cup for pie mixture and ¼ cup for topping)
6 large eggs
1 cup heavy cream
1 cup whole milk
2 cups baby spinach
1 cup grated gruyere
1 cup ricotta
3 sprigs thyme
2 teaspoons salt
Pepper
Preheat oven to 350°F. Defrost pie dough according to package directions. Roll out and place dough in a 9-inch pie dish. Gently prick pie dough all over with a fork. Cover the pie crust with parchment paper or aluminum foil and fill with pie weights or dried beans and refrigerate for 15 minutes. Remove pie weights and parchment paper/foil and place in oven and bake until browned, about 15 minutes. Remove from the oven, set aside and reduce temperature to 325°F.
Chop the onion and ¾ cup of Lindsay Medium Ripe Black Organic Olives. Heat olive oil in a pan over medium heat until simmering. Add onions and olives and stir until onions are softened and starting to brown lightly, about 8 minutes. Remove from heat.
To make the filling, in a large bowl whisk the eggs with the cream, milk and 2 teaspoons of salt and pepper to taste. Stir in the sautéed onions, olives, spinach, gruyere and ricotta.
Pour egg mixture into piecrust. Cut the remaining ¼ cup of olives in half lengthwise and sprinkle on top with the sprigs of thyme. Bake for 45 to 55 minutes, rotating halfway through, until the filling is puffed and lightly browned.
Transfer to a rack and let cool for 20 minutes. Serve the pie warm or at room temperature.
