ricotta spinach quiche recipe

Written ByJenny Smyth Posted on
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The Best ricotta spinach quiche recipe

I’m so excited to share this ricotta spinach quiche recipe with you all! I’ve been making it for years, and it’s always a hit with my family. The first time I had quiche was at a family gathering, and I was hooked.

It’s such a versatile dish that can be served for breakfast, lunch, or dinner. I love how the creamy ricotta cheese and fresh spinach come together in perfect harmony. The key to making a great quiche is to use high-quality ingredients and to not overmix the filling.

This recipe makes two 9-inch pies, so feel free to make one now and freeze the other for later. Whether you’re serving it at a special occasion or just need a quick and easy meal, this ricotta spinach quiche is sure to please even the pickiest eaters. My kids love helping me make the crust from scratch, and they’re always eager to taste the finished product.

One of the best things about this recipe is that it’s relatively healthy compared to other savory pies. The ricotta cheese adds protein and calcium, while the spinach packs in vitamins A and K. Plus, you can customize it with your favorite vegetables or herbs to make it even more nutritious.

I like to serve it with a side salad or some roasted vegetables for a well-rounded meal.

Ricotta Spinach Quiche

4.7 from 1042 votes

A delightful savory pie with a creamy ricotta and spinach filling, baked in a golden brown crust. Perfect for breakfast, brunch, or a light dinner.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
4-5 tbsp ice-cold water

For the Filling

1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
5 oz fresh spinach, chopped
1 cup ricotta cheese
4 large eggs
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a mixing bowl, combine flour and salt.
3Add the cold cubed butter and mix using your fingers until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
7Press the dough into a 9-inch pie dish, trimming any excess.
8Prick the bottom of the crust with a fork and line it with parchment paper.
9Fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes, or until the crust is lightly golden.
11Set aside to cool slightly.
12In a sauté pan, heat the olive oil over medium heat.
13Add the chopped onion and cook until softened, about 3-4 minutes.
14Add the minced garlic and cook for an additional 1 minute.
15Add the chopped spinach and cook until wilted, about 2-3 minutes.
16Remove from heat and set aside.
17In a large bowl, whisk together the eggs and heavy cream.
18Stir in the ricotta cheese, mozzarella cheese, salt, black pepper, and nutmeg.
19Add the sautéed spinach mixture and combine well.
20Pour the spinach and ricotta mixture into the pre-baked pie crust.
21Reduce the oven temperature to 375°F.
22Bake the quiche for 30-35 minutes, or until the filling is set and the top is lightly golden.
23Allow the quiche to cool for 10 minutes before serving.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Oven
Sauté pan

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 165mg🧂Sodium: 700mg🌾Total Carbs: 22g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 15g

📝Notes

Tips: For a spicier quiche, add a pinch of red pepper flakes to the filling. You can also add other vegetables like bell peppers or mushrooms for extra flavor and texture.

This ricotta spinach quiche recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick and easy meal for your family. The leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

To reheat, simply bake it at 350°F (175°C) for about 20-25 minutes until warmed through. You can also serve it at room temperature or chilled, making it an excellent option for potlucks or picnics.

❓ Frequently Asked Questions About Ricotta Spinach Quiche

Q: Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach in place of fresh. Just thaw it according to the package instructions and squeeze out as much water as possible before adding it to the filling.

Q: How do I prevent the crust from becoming too brown?

To prevent the crust from browning too quickly, you can try covering the edges with foil or a pie shield during baking.

Q: Can I make this recipe gluten-free by using a gluten-free flour?

Yes, you can use a gluten-free flour blend in place of traditional all-purpose flour. Just keep in mind that gluten-free flours can be more delicate and prone to crumbling.

Q: Is it necessary to blind-bake the crust before adding the filling?

No, you don’t need to blind-bake the crust if you’re using a pie crust mix or pre-made pie dough. However, if you’re making your own crust from scratch, it’s recommended to chill it in the fridge for at least 30 minutes before rolling it out.

Q: Can I use other types of cheese instead of ricotta?

While ricotta is traditional in quiche recipes, you can experiment with other cheeses like cottage cheese or mascarpone for a different flavor profile.

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