Why You’ll Love This Recipe

This quiche is a crowd-pleaser with its delicate blend of creamy ricotta and earthy spinach, all encased in a flaky crust. It’s versatile enough to serve at any time of the day and can be easily customized with various ingredients. The rich flavor of the ricotta paired with the spinach makes it both comforting and healthy. Whether you’re hosting a brunch or enjoying a quiet dinner, this quiche will impress.

Ingredients

1 pre-made pie crust (or homemade)
1 tablespoon butter
1 onion, diced
3 cups fresh spinach, chopped
1 cup ricotta cheese
3 large eggs
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
A pinch of nutmeg (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust: Preheat the oven to 375°F. If using a store-bought crust, place it in a 9-inch pie dish and prick the bottom with a fork. Bake for 10 minutes to prevent it from becoming soggy.
Cook the vegetables: In a skillet, melt butter over medium heat. Add diced onions and cook until translucent. Add spinach and cook until wilted. Let the mixture cool slightly.
Prepare the filling: In a mixing bowl, whisk together eggs, ricotta cheese, heavy cream, grated Parmesan, salt, pepper, and nutmeg. Add the spinach and onion mixture and stir to combine.
Assemble the quiche: Pour the filling into the pre-baked crust. Smooth the top with a spatula.
Bake: Bake the quiche at 350°F for 40-45 minutes, or until the center is set and the top is golden brown. A knife inserted in the center should come out clean.
Cool and serve: Allow the quiche to cool for 10 minutes before slicing. Serve warm with a light salad or fruit.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Variations

Meat Add-ins: Add cooked bacon, sausage, or ham for a heartier version.
Dairy-Free: Use dairy-free ricotta and cream for a dairy-free option.
Additional Veggies: Include mushrooms, peppers, or zucchini for extra flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F for about 10 minutes until warmed through.

FAQs

Can I use frozen spinach?

Yes, you can use frozen spinach. Just be sure to thaw and squeeze out any excess moisture before using it in the quiche.

Can I make this quiche ahead of time?

Yes, you can prepare the quiche and refrigerate it overnight before baking. Alternatively, bake and store leftovers in the fridge for easy reheating.

Can I use a gluten-free crust?

Absolutely! A gluten-free crust works well in this recipe if you have dietary restrictions.

Can I add other cheeses?

Yes! Try adding shredded mozzarella, cheddar, or feta for different flavors.

Can I freeze the quiche?

Yes, you can freeze the baked quiche for up to 3 months. Let it cool, wrap it tightly, and store it in the freezer. Reheat in the oven when ready to serve.

Conclusion

Ricotta Spinach Quiche is a delicious and versatile dish that works for any occasion. Its creamy filling, combined with fresh spinach and a buttery crust, creates a satisfying meal. Whether served for breakfast, brunch, or dinner, this quiche is sure to be a hit with family and friends. Try it today for a light yet hearty meal!

Ricotta Spinach Quiche

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Author: Chef Sara
Total Time: 1 hour 10 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Ricotta Spinach Quiche is a savory, creamy dish that combines the rich texture of ricotta cheese with the earthy flavor of spinach. This easy-to-make quiche is perfect for breakfast, brunch, or a light dinner. Its wholesome ingredients, including fresh spinach, eggs, and ricotta, create a satisfying yet light meal. The flaky crust adds the perfect balance of crunch, making this quiche both comforting and delicious. Ideal for any occasion, it’s a versatile dish that can be customized to suit different tastes.

Instructions

Prepare the crust: Preheat the oven to 375°F. If using a store-bought crust, place it in a 9-inch pie dish and prick the bottom with a fork. Bake for 10 minutes to prevent it from becoming soggy.
Cook the vegetables: In a skillet, melt butter over medium heat. Add diced onions and cook until translucent, about 4-5 minutes. Add spinach and cook until wilted, about 2-3 minutes. Let the mixture cool slightly.
Prepare the filling: In a mixing bowl, whisk together eggs, ricotta cheese, heavy cream, grated Parmesan, salt, pepper, and nutmeg (if using). Add the spinach and onion mixture and stir to combine.
Assemble the quiche: Pour the filling into the pre-baked crust. Smooth the top with a spatula.
Bake: Bake the quiche at 350°F for 40-45 minutes, or until the center is set and the top is golden brown. A knife inserted in the center should come out clean.
Cool and serve: Allow the quiche to cool for 10 minutes before slicing. Serve warm with a light salad or fruit.

Notes

Dairy-Free: Use dairy-free ricotta and cream for a dairy-free option.

Additional Veggies: Include mushrooms, peppers, or zucchini for extra flavor.

Storage/Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes until warmed through.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Brunch, Dinner
Method: Baking
Cuisine: American, Vegetarian