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Ricotta Spinach Quiche

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Ricotta Spinach Quiche is a delightful and savory dish that blends the richness of creamy ricotta cheese with the freshness of spinach, all nestled in a flaky, buttery crust. Whether you’re serving it for breakfast, brunch, or dinner, this quiche is a perfect choice for any meal. With a light yet satisfying texture, it’s a great way to enjoy a combination of flavors that is both wholesome and delicious. Easy to make, this quiche will become a staple in your recipe collection for its versatility and flavor.

Ingredients

Scale

To make Ricotta Spinach Quiche, you’ll need the following ingredients:

  • 1 pre-made pie crust (or homemade, if preferred)
  • 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
  • 1 ½ cups ricotta cheese
  • 3 large eggs
  • ½ cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon olive oil
  • ½ onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • ¼ teaspoon nutmeg (optional)
  • 1 tablespoon fresh herbs (like basil or parsley), chopped (optional)

Instructions

Prepare the Filling:

  1. Cook the Spinach: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft. Add the garlic and cook for another 30 seconds, until fragrant. Stir in the spinach and cook until wilted, about 2 minutes (if using frozen spinach, cook until heated through). Remove from heat and let it cool slightly.
  2. Whisk the Eggs and Cream: In a large bowl, whisk together the eggs, heavy cream, ricotta cheese, and Parmesan cheese. Add salt, pepper, and nutmeg to taste.
  3. Combine the Spinach and Egg Mixture: Once the spinach mixture has cooled slightly, fold it into the egg and ricotta mixture. Stir in the shredded mozzarella cheese and fresh herbs, if using.

Assemble the Quiche:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Pie Crust: If using a store-bought pie crust, place it in a 9-inch pie dish and set aside. If you’re using homemade crust, make sure it’s rolled out and ready for the filling.
  3. Pour the Filling into the Crust: Pour the spinach and ricotta mixture into the prepared pie crust, spreading it out evenly.
  4. Bake the Quiche: Bake in the preheated oven for 45-50 minutes, or until the quiche is golden on top and a knife inserted into the center comes out clean. If the crust edges start to brown too quickly, cover them with foil.

Cool and Serve:

  1. Cool Before Serving: Let the quiche cool for about 10 minutes before slicing. This allows the filling to set properly.
  2. Serve: Serve warm or at room temperature with a simple salad or fresh fruit on the side.

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