Delicious Spinach Ricotta Quiche: Perfect for Breakfast or Brunch

This Spinach Ricotta Quiche is soft, creamy, and full of mild, cozy flavor. It uses simple ingredients and bakes into a golden, tender slice that works for breakfast, brunch, lunch, or a light dinner. You can serve it warm or at room temperature. It also packs well for meal prep. The mix of ricotta and eggs gives a custard-like texture, while spinach adds color and freshness. A little Parmesan on top brings a salty, savory finish. Use a store-bought crust to keep things fast, or make your own if you like.

Make it your way with easy swaps. You can use fresh or frozen spinach, any melty cheese, and even bake it crustless if you want it lighter or gluten-free. It reheats well, so leftovers never go to waste. This is the kind of dish you can turn to again and again when you want good food without fuss.

Why Make Spinach Ricotta Quiche

This quiche is a smart, friendly recipe that fits many moments. It is simple to prepare and needs basic pantry items: eggs, milk, ricotta, spinach, and a crust. The taste is gentle but satisfying, so both kids and adults enjoy it. The texture is soft and creamy, thanks to ricotta and eggs, with a light golden top. It feels special but does not ask for much effort.

It also meets the season. In spring, fresh spinach shines. In fall and winter, frozen spinach makes this dish easy and budget-friendly. You can serve it warm on a cool morning or at room temp for a sunny brunch. It works well with a side salad, fruit, or soup. The cost stays low, and the process is stress-free.

Meal prep fans will love it, too. Bake once and get several meals. It packs into lunch boxes, freezes well, and reheats without losing flavor. This is comfort food that is easy to make, easy to share, and easy to love.

Why You’ll Love This Spinach Ricotta Quiche

Cozy Flavor with Everyday Ingredients

• Mild ricotta, tender spinach, and a hint of Parmesan make a soft, savory bite.
• Uses basic items you likely have: eggs, milk, cheese, and a crust.
• Tastes great warm or at room temperature.

Quick to Make, Easy to Love

• Use a store-bought crust to save time.
• One pan for the filling, one pie dish for baking.
• Works for breakfast, brunch, or a light dinner.

Ingredients and Substitutions

What You’ll Need for This Recipe

• 1 9-inch pie crust (store-bought or homemade), chilled
• 1 tablespoon olive oil
• 1 small onion, finely chopped (optional)
• 2 cloves garlic, minced
• 5 ounces fresh spinach (about 5 cups, chopped) or 10 ounces frozen spinach, thawed and squeezed dry
• 4 large eggs
• 3/4 cup whole milk or half-and-half
• 1 cup ricotta cheese (whole milk or part-skim)
• 1 cup shredded mozzarella, Gruyère, Swiss, or cheddar
• 1/4 cup grated Parmesan
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• Pinch ground nutmeg (optional)
• Pinch red pepper flakes (optional)

Smart Swaps for Dietary Needs

• Gluten-free: Use a gluten-free crust, or bake it crustless in a greased pie dish.
• Dairy-light: Use part-skim ricotta and low-fat milk; skip extra Parmesan if needed.
• Dairy-free: Use dairy-free ricotta and a dairy-free milk that is unsweetened and plain; use dairy-free shredded cheese.
• Add protein: Stir in diced cooked ham, bacon, or chicken (about 1/2 to 1 cup).
• More veggies: Add sautéed mushrooms, bell peppers, or sun-dried tomatoes (well drained).

Smart Variation (Optional)

• Crustless Spinach Ricotta Quiche: Grease the pie dish well, skip the crust, and bake 5 to 10 minutes less.

How to Make Spinach Ricotta Quiche

Step-by-Step Cooking Instructions

1. Heat oven to 375°F (190°C). Place a rack in the center.
2. Prep the crust: Prick the chilled crust with a fork. Line with parchment and fill with pie weights or dried beans. Blind-bake 10 to 12 minutes until set. Remove weights and parchment. Let cool a few minutes.
3. Cook the vegetables: Warm olive oil in a skillet over medium heat. Sauté onion 3 to 4 minutes until soft. Add garlic for 30 seconds. Add spinach and cook until wilted (fresh) or heated through (frozen). Cool slightly, then squeeze out extra moisture.
4. Make the custard: In a bowl, whisk eggs, milk (or half-and-half), ricotta, salt, pepper, and nutmeg.
5. Fill the crust: Spread the spinach mix in the crust. Sprinkle most of the shredded cheese over it. Pour in the egg-ricotta mix. Top with remaining cheese and Parmesan.
6. Bake 35 to 45 minutes, until the center is just set and the top is lightly golden. A knife near the center should come out mostly clean, or the center should jiggle slightly.
7. Rest 10 to 15 minutes before slicing. This helps the quiche set and slice cleanly.

Tips for Texture, Timing & Tools

• For no soggy bottom: Blind-bake the crust and squeeze the spinach very well.
• Use a metal pie pan for a crisper crust; a glass dish helps you see browning.
• Place the pie dish on a sheet pan for easy transfer and to catch drips.
• If the top browns too fast, tent loosely with foil.
• Internal temp near 165°F (74°C) means it is done.

Storage & Reheating

How to Store It Right

• Cool fully. Cover and refrigerate up to 3 to 4 days.
• For freezing: Wrap slices tightly in plastic, then foil, and freeze up to 2 to 3 months. Label with date.

Reheating Without Losing Flavor

• Oven: 325°F (165°C) for 15 to 20 minutes for slices; 25 to 30 minutes for a whole quiche.
• Air fryer: 300°F (150°C) for 6 to 8 minutes for slices.
• Microwave: 30 to 60 seconds on 50% power for a gentler reheat.

A Dish Worth Making Again and Again

This quiche keeps its creamy texture after chilling and reheating. It is reliable for weekly meal prep, last-minute brunch, or a cozy dinner with a salad.

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FAQs

Can I use frozen spinach?

Yes. Thaw it and squeeze out as much water as possible. Measure 10 ounces after thawing, then pat dry with towels.

How do I keep the crust from getting soggy?

Blind-bake the crust first and squeeze the spinach very well. You can also brush the warm crust with a thin layer of beaten egg white to seal it.

Can I make it ahead?

Yes. Bake, cool, and refrigerate up to 2 days. Reheat at 325°F until warm. You can also freeze slices for up to 3 months.

Can I make it crustless?

Yes. Grease the pie dish, skip the crust, and bake 5 to 10 minutes less. Let it rest before slicing.

Final Thoughts

Spinach Ricotta Quiche is simple, creamy, and flexible. It fits any season, takes well to swaps, and tastes great warm or chilled. Keep this recipe in your back pocket for easy comfort any day of the week.

Need another way to enjoy high-protein meals without relying on meat? Our Recipes is a flavorful, filling dinner that fits the bill beautifully.

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