This Ricotta Spinach Quiche is a creamy, cheesy delight that’s packed with fresh spinach. It’s the perfect dish for breakfast, brunch, or even a light dinner. The combination of ricotta, mozzarella, and Parmesan creates a rich and flavorful filling, while the spinach adds a lovely touch of freshness. With its delicate texture and savory taste, this quiche will surely become a favorite in your household.
Ingredients
1 pie crust (store-bought or homemade)
1 cup ricotta cheese
½ cup shredded mozzarella
½ cup grated Parmesan
3 eggs
½ cup milk (or heavy cream for extra richness)
2 cups fresh spinach (chopped)
1 garlic clove (minced)
½ tsp black pepper
¼ tsp nutmeg (optional)
Salt to taste
1 tbsp olive oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat Oven: Set the oven to 375°F (190°C).
Prepare Spinach Mixture: Heat olive oil in a pan and sauté the garlic for about 30 seconds. Add the chopped spinach and cook until wilted. Remove from heat.
Mix the Filling: In a bowl, whisk together the eggs, ricotta cheese, milk (or heavy cream for a richer flavor), shredded mozzarella, grated Parmesan, black pepper, nutmeg (if using), and salt. Stir in the sautéed spinach mixture.
Assemble & Bake: Place the pie crust in a quiche pan or tart pan. Pour the ricotta-spinach mixture into the crust. Bake for 35-40 minutes or until the center is set and the top is lightly golden.
Cool & Serve: Allow the quiche to cool for about 10 minutes before slicing and serving.
Servings and Timing
Servings: This recipe makes about 6 servings.
Total Time: Approximately 55 minutes (including prep time and baking time).
Variations
Add Some Protein: For extra protein, I sometimes add cooked bacon, sausage, or ham to the quiche filling. It adds a savory twist!
Vegan Option: To make this quiche vegan, swap the eggs for a flax egg and use dairy-free cheese like cashew cheese or nutritional yeast for a cheesy flavor.
Other Veggies: You can mix in other vegetables like mushrooms, bell peppers, or onions for a more complex flavor.
Storage/Reheating
Storage: I store leftover quiche in an airtight container in the fridge for up to 3-4 days.
Reheating: To reheat, I place slices in the microwave for about 30-60 seconds or bake in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.
FAQs
Can I use frozen spinach instead of fresh?
Yes, I can use frozen spinach if I don’t have fresh. Just be sure to thaw and squeeze out any excess water before adding it to the filling.
Can I make the quiche ahead of time?
Absolutely! I like to make this quiche a day ahead and refrigerate it. It actually tastes even better after the flavors have had time to meld together.
Can I use a different type of cheese?
I can definitely mix up the cheeses! Instead of mozzarella, I could try cheddar, goat cheese, or feta for a different flavor profile.
Can I make this quiche without a crust?
Yes, a crustless quiche is an option! Just skip the pie crust and pour the filling directly into a greased quiche pan or baking dish.
Can I freeze this quiche?
Yes, I can freeze the quiche! Just make sure to cool it completely, wrap it tightly in plastic wrap, and then foil. It should keep in the freezer for up to 2 months. To reheat, bake at 350°F (175°C) for about 20-25 minutes.
Conclusion
This Ricotta Spinach Quiche is one of my go-to recipes for any occasion. It’s easy to make, delicious, and versatile enough to serve for breakfast, brunch, or dinner. The combination of creamy cheeses and fresh spinach makes for a satisfying meal that everyone will love. Whether I’m making it for a family gathering or just enjoying a cozy meal at home, this quiche always hits the spot.
Recipe:
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Ricotta Spinach Quiche
This Ricotta Spinach Quiche is a creamy, cheesy delight packed with fresh spinach and rich ricotta. Perfect for breakfast, brunch, or a light dinner, this quiche features a flaky crust and a flavorful, savory filling made with mozzarella, Parmesan, and aromatic garlic. Easy to prepare and endlessly versatile, it’s a crowd-pleaser that can be customized with extra protein or veggies.
- Total Time: 55 minutes
- Yield: 6 servings
Ingredients
1 pie crust (store-bought or homemade)
1 cup ricotta cheese
½ cup shredded mozzarella
½ cup grated Parmesan
3 eggs
½ cup milk (or heavy cream)
2 cups fresh spinach (chopped)
1 garlic clove (minced)
½ tsp black pepper
¼ tsp nutmeg (optional)
Salt to taste
1 tbsp olive oil
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Prepare Spinach Mixture: Heat olive oil in a pan over medium heat. Sauté minced garlic for 30 seconds, then add spinach and cook until wilted. Remove from heat.
- Mix the Filling: In a large bowl, whisk together eggs, ricotta, milk (or heavy cream), mozzarella, Parmesan, black pepper, nutmeg (if using), and salt. Stir in the sautéed spinach.
- Assemble & Bake: Place the pie crust in a quiche or tart pan. Pour in the ricotta-spinach mixture. Bake for 35-40 minutes, or until the center is set and the top is lightly golden.
- Cool & Serve: Let the quiche cool for 10 minutes before slicing. Serve warm.
Notes
For extra protein, add cooked bacon, sausage, or ham.
To make a crustless quiche, skip the pie crust and pour the mixture into a greased baking dish.
Use frozen spinach if fresh isn’t available—just thaw and squeeze out excess water before adding.
Try different cheeses like feta, goat cheese, or cheddar for a unique flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Baking
- Cuisine: French, American
- Diet: Vegetarian
Nutrition
- Serving Size: 6 servings
