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Spinach Ricotta Quiche

Spinach Ricotta Quiche

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This Spinach Ricotta Quiche is soft, creamy, and full of mild, cozy flavor. A perfect dish for breakfast, brunch, lunch, or a light dinner, it features a custard-like filling of ricotta, eggs, and spinach, topped with savory Parmesan.

Ingredients

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  • 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)

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.

Notes

This quiche reheats well and is perfect for meal prep. You can customize it with different cheeses or vegetables.

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