This Ricotta and Spinach Quiche is a refined and versatile dish that’s ideal for any meal, from brunch to dinner.
With a flaky, golden crust and a creamy filling of ricotta, Parmesan, and tender spinach, it offers a delicate balance of flavors.
Hints of nutmeg, sautéed onions, and a touch of salt and pepper add depth, making each bite savory and satisfying.
Easy to customize and perfect for serving warm or at room temperature, this quiche is a delicious choice for gatherings or a cozy meal at home.
Ingredients:
1 pie crust (store-bought or homemade)
1 tablespoon olive oil
1 small onion, finely chopped
2 cups fresh spinach, chopped
1 cup ricotta cheese
3 large eggs
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
A pinch of nutmeg.
Directions:
Preheat oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch quiche dish or pie plate.
Prick the bottom with a fork. Pre-bake the crust for 8 minutes. Remove from oven.
In a skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool.
In a large bowl, mix together the ricotta cheese, eggs, heavy cream, Parmesan cheese, salt, pepper, and nutmeg until well combined. Stir in the cooled spinach and onion mixture.
Pour the filling into the pre-baked crust. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
Let the quiche cool for a few minutes before slicing. Serve warm or at room temperature.
For a delightful twist on this Ricotta and Spinach Quiche, consider adding fresh herbs like basil, parsley, or chives to bring out extra layers of flavor.
You could also switch up the cheese by using Gruyère, feta, or even goat cheese for a distinct, rich taste that complements the spinach.
Adding cooked bacon, ham, or smoked salmon gives a heartier, savory profile, while additional vegetables like mushrooms, bell peppers, or cherry tomatoes add more color and texture—just sauté them along with the onions and spinach to ensure tenderness.
For a lighter or gluten-free version, skip the crust and bake the filling directly in a greased dish.
Pre-baking the crust is essential to avoid sogginess, while letting the sautéed vegetables cool before adding to the egg mixture prevents the eggs from scrambling.
Bake the quiche until just set, with a slight jiggle in the center, for the best creamy texture.
These variations and tips will help you make a quiche that’s rich, flavorful, and beautifully balanced!
To store Ricotta and Spinach Quiche, allow it to cool to room temperature, then cover it tightly with plastic wrap or place it in an airtight container.
Store it in the refrigerator for up to 3–4 days. If you want to freeze it, wrap individual slices in plastic wrap and then in aluminum foil, or place them in a freezer-safe container; it will keep for up to 2 months.
To reheat, warm refrigerated slices in the oven at 350°F (175°C) for about 10–15 minutes, or until heated through, or in the microwave for a quick option.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 320 kcal | Servings: 8 servings