Name: Spinach Ricotta Quiche Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 unbaked 9-inch pie crust; 1 cup whole milk ricotta cheese; 4 large eggs; 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry; ½ cup grated parmesan cheese; 1 clove garlic, minced; ¼ tsp salt; ⅛ tsp freshly ground black pepper; Pinch of freshly grated nutmeg

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Introduction

This Spinach Ricotta Quiche is a delightful blend of creamy cheese and fresh spinach nestled in a flaky pie crust. Perfect for brunch or a light dinner, it’s easy to prepare and full of comforting flavors.

A golden brown quiche with a flaky crust in a white ceramic tart dish, filled with a creamy mixture featuring vibrant green spinach layers swirled throughout the soft egg custard, the top slightly browned and bubbling with melted cheese. A single wedge is cut out and placed on a white plate nearby, showing three distinct visible layers: a firm and crumbly crust at the bottom, a thick pale-yellow egg filling with specks of dark green spinach, and a golden, slightly textured cheese topping with hints of brown. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 unbaked 9-inch pie crust
1 cup whole milk ricotta cheese
4 large eggs
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
½ cup grated parmesan cheese
1 clove garlic, minced
¼ tsp salt
⅛ tsp freshly ground black pepper
Pinch of freshly grated nutmeg

Instructions

Step 1: Preheat the oven to 375°F. Fit the pie crust into a 9-inch pie dish, prick the bottom with a fork, then line it with parchment paper and filling weights or dried beans. Blind bake for 12 minutes. Remove the weights and parchment, then bake for 5 more minutes until the crust is set.
Step 2: In a bowl, whisk together ricotta, eggs, parmesan cheese, minced garlic, salt, black pepper, and nutmeg until the mixture is smooth.
Step 3: Stir the thawed and thoroughly drained spinach into the ricotta mixture until evenly combined.
Step 4: Pour the filling into the par-baked crust and smooth the top with a spatula. Gently tap the pie dish on the counter to release any air bubbles.
Step 5: Bake for 30 to 35 minutes, or until the quiche is golden on top and the center slightly jiggles when moved. Let it cool for 10 minutes before slicing and serving warm.

Tips & Variations

For extra flavor, add sautéed onions or mushrooms to the spinach mixture before baking.
Swap parmesan with gruyere or cheddar cheese for a different taste.
If fresh spinach is available, use about 5 cups chopped and sautéed until wilted, then drained well.
Make sure to squeeze out as much moisture as possible from the spinach to avoid a soggy crust.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a 350°F oven for about 10 minutes or until warmed through to maintain a crisp crust.

How to Serve

A baked quiche with a thick golden-brown crust in a white fluted ceramic dish, filled with a creamy, pale yellow egg custard mixed with chopped dark green spinach spread evenly throughout. One triangular slice is cut out and placed on a plain white plate in front, showing the layers clearly: the crispy crust at the bottom, a thick, light yellow egg mixture filled with green spinach flecks, and a slightly browned, bubbly top layer with hints of melted cheese. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes! Use about 5 cups of fresh chopped spinach, sauté it until wilted, then drain thoroughly before adding to the filling to prevent excess moisture.

Can I prepare this quiche ahead of time?

Absolutely. You can assemble the quiche and keep it covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking directly from chilled.