Ricotta Spinach Quiche Recipe
There’s something magical about pulling a golden Ricotta Spinach Quiche straight from the oven. With its creamy, cheesy filling and tender, flaky crust, this brunch classic has the power to turn an ordinary morning into something truly special. Every bite is a delicious blend of fresh spinach, velvety ricotta, and hints of nutmeg, making it the perfect centerpiece for gatherings big or small. Whether you’re preparing an elegant brunch, searching for a vegetarian main dish, or simply craving a cozy slice of comfort, this recipe delivers on all fronts—simplicity, flavor, and that undeniable homemade touch.
Ingredients You’ll Need
Gathering your ingredients for this Ricotta Spinach Quiche is delightfully straightforward. Each component plays its own role—building layers of flavor, contributing creaminess, and ensuring the right balance of texture and color in every slice.
- Unbaked Pie Crust (1 9-inch): A good pie crust is the backbone of this quiche, delivering the perfect buttery crunch in every bite.
- Olive Oil (1 tablespoon): Sautéing with olive oil brings out the sweetness in the onions and helps wilt the spinach perfectly.
- Onion (1 small, finely chopped): Fresh onion adds a subtle sweetness and aromatic base to the filling.
- Fresh Spinach (3 cups, chopped): The spinach offers a vibrant green hue and mild, earthy flavor; frozen spinach can work too if well-drained.
- Ricotta Cheese (1 cup): Ricotta gives the quiche its iconic creamy, luscious texture and a mild, milky flavor.
- Parmesan Cheese (½ cup, grated): Adds a salty, savory nuttiness that pairs beautifully with the greens.
- Mozzarella Cheese (1 cup, shredded): Mozzarella brings meltiness and subtle gooeyness to the mix.
- Eggs (3 large): Eggs set the custard, holding the filling together while keeping it tender.
- Half-and-Half (1 cup): This gives richness to the custard and keeps it deliciously fluffy.
- Salt (½ teaspoon): Balances flavors and sharpens the cheeses’ profiles.
- Black Pepper (¼ teaspoon): Provides a whisper of warmth against the creamy cheese filling.
- Ground Nutmeg (¼ teaspoon): Nutmeg offers a gentle, fragrant depth that’s classic in quiche recipes.
How to Make Ricotta Spinach Quiche
Step 1: Prepare the Pie Crust
Start by preheating your oven to 375°F. Gently place your unbaked pie crust into a 9-inch pie dish, pressing it evenly into the corners and up the sides. Take a moment to crimp the edges for a decorative touch—it’s a small effort that looks impressive once baked. Set the crust aside while you prepare the filling.
Step 2: Sauté the Vegetables
Heat olive oil in a medium skillet over medium heat. Once warm, add the finely chopped onion and cook, stirring occasionally, until the onion is translucent and softened, about 4 minutes. Add the chopped spinach and cook until wilted down, just 2 minutes more. This duo of onions and spinach forms the vibrant, aromatic heart of your Ricotta Spinach Quiche. Remove from heat and allow the mixture to cool slightly so it doesn’t scramble the eggs in the next step.
Step 3: Mix the Filling
In a large mixing bowl, combine ricotta, grated Parmesan, mozzarella, eggs, half-and-half, salt, black pepper, and ground nutmeg. Use a whisk or sturdy fork to blend until the mixture is smooth and evenly combined. Then, fold in your slightly cooled spinach-onion mixture, being careful not to overwork it. This step ensures you get bits of verdant spinach and sweet onion in every slice.
Step 4: Assemble the Quiche
Pour the cheesy spinach filling into your prepared pie crust. With a spatula, gently smooth the mixture so it fills the crust evenly. Give the pie dish a gentle tap or two on the counter to settle any air pockets—this will help your Ricotta Spinach Quiche bake up evenly and beautifully.
Step 5: Bake to Perfection
Slide your quiche into the preheated oven and let it bake for 40 to 45 minutes. You’ll know it’s ready when the center has just set (it might jiggle a bit, but shouldn’t be liquid) and the top is lightly golden. Remove from the oven and let it rest for 10 minutes before cutting. Patience pays off here—the quiche will slice neatly and the flavors will settle. Your Ricotta Spinach Quiche is now ready for the spotlight!
How to Serve Ricotta Spinach Quiche
Garnishes
Add a sprinkle of freshly chopped chives, parsley, or even extra Parmesan over each slice just before serving. Not only does this make your Ricotta Spinach Quiche look worthy of a bakery window, but those green flecks or cheese shavings add a pop of flavor and color that’s truly irresistible.
Side Dishes
This quiche shines on its own, but pairs beautifully with a crisp mixed greens salad tossed in a light vinaigrette. For a brunch spread, serve alongside roasted potatoes, fresh fruit, or warm crusty bread to complement the creaminess of the filling. The versatile flavors of Ricotta Spinach Quiche play well with just about any breakfast or lunch favorites!
Creative Ways to Present
If you’re hosting a special occasion, cut the quiche into bite-sized squares or wedges for finger-friendly appetizers. For a rustic touch, serve it on a wooden board with an assortment of olives and sun-dried tomatoes. For a contemporary twist, pair each slice with a drizzle of balsamic glaze and a scattering of microgreens—the contrast of tart glaze against the creamy filling is unforgettable.
Make Ahead and Storage
Storing Leftovers
Leftover Ricotta Spinach Quiche keeps nicely covered in the refrigerator for up to three days. Simply let the quiche cool completely, then wrap it snuggly with plastic wrap or foil, or transfer individual slices to airtight containers. Each serving retains its luscious texture and hearty flavor for easy make-ahead lunches and quick weeknight dinners.
Freezing
You can definitely freeze Ricotta Spinach Quiche—either whole or sliced. Wrap the cooled, fully baked quiche in a double layer of foil or freezer-safe wrap to prevent freezer burn. When ready to enjoy, thaw it overnight in the refrigerator. It’s an absolute game changer for meal prep or hosting brunches without the morning rush!
Reheating
To reheat, cover the quiche loosely with foil and bake in a preheated 350°F oven for about 15–20 minutes, or until warmed through. For individual slices, a quick zap in the microwave works in a pinch, though the oven method helps maintain the flaky crust. Avoid overheating to keep the filling tender and creamy.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thawed and well-drained frozen spinach works just as well as fresh. Just be sure to squeeze out excess moisture to prevent a soggy filling—dry spinach is the secret to a perfectly set Ricotta Spinach Quiche.
How can I make this quiche gluten-free?
Simply swap in your favorite gluten-free pie crust (store-bought or homemade) and proceed with the recipe as written. The creamy filling is naturally gluten-free, so it’s an easy substitution for accommodating dietary needs.
Can I add other vegetables or cheeses?
Yes! Ricotta Spinach Quiche is incredibly versatile. Try stirring in sautéed mushrooms, roasted red peppers, or a handful of crumbled feta. Just remember to cook and drain any extra veggies thoroughly so the filling isn’t watery.
Is it okay to serve quiche at room temperature?
Definitely! In fact, quiche is often just as delicious (if not more so) at room temp. It’s a popular choice for picnics and buffets since the filling stays creamy and flavorful even after it cools.
Can Ricotta Spinach Quiche be made ahead for a party?
This quiche is a dream for entertaining. Prepare and bake it a day ahead, let it cool completely, then refrigerate. Gently reheat or serve at room temperature for effortless, elegant brunch hosting.
Final Thoughts
There’s just something undeniably comforting about a homemade Ricotta Spinach Quiche. With its creamy interior and golden crust, it’s a dish that brings warmth to breakfast, brunch, or lunch. Give this recipe a try and share it with those you love—your kitchen might just gain a new signature dish!
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Ricotta Spinach Quiche Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Ricotta Spinach Quiche is a delightful dish perfect for any brunch or breakfast gathering. The creamy ricotta cheese paired with the earthy spinach and savory cheeses makes for a flavorful and satisfying meal.
Ingredients
Pie Crust:
- 1 9-inch unbaked pie crust
Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 3 large eggs
- 1 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat Oven: Preheat oven to 375°F. Place pie crust in a 9-inch pie dish and set aside.
- Saute Onion and Spinach: In a skillet, cook onion in olive oil until softened. Add spinach and cook until wilted. Set aside to cool slightly.
- Prepare Filling: In a bowl, whisk ricotta, Parmesan, mozzarella, eggs, half-and-half, salt, pepper, and nutmeg. Stir in spinach-onion mixture.
- Bake: Pour filling into crust and bake for 40–45 minutes until set and golden. Rest for 10 minutes before serving.
Notes
- You can use frozen spinach instead of fresh.
- Enhance flavor with feta or sun-dried tomatoes.
- Quiche can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 120mg
