Spinach Ricotta Quiche Recipe
A delicious and savory Spinach Ricotta Quiche featuring a flaky pie crust filled with creamy ricotta, tender spinach, and parmesan cheese. Perfect for brunch, lunch, or a light dinner, this quiche is baked to a golden finish with aromatic hints of garlic and nutmeg.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 unbaked 9-inch pie crust
Filling
- 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
- Preheat oven: Preheat your oven to 375°F to prepare for baking the quiche.
- Blind bake crust: Fit the unbaked pie crust into a pie dish. Prick the bottom with a fork, line the crust with parchment paper, and fill with pie weights or dried beans. Bake for 12 minutes to partially cook the crust. Remove the weights and parchment, then bake for an additional 5 minutes until the crust is set and lightly golden.
- Prepare filling: In a mixing bowl, whisk together ricotta cheese, eggs, grated parmesan, minced garlic, salt, pepper, and nutmeg until smooth. Gently fold in the thawed and well-drained spinach to evenly distribute it through the mixture.
- Assemble quiche: Pour the prepared filling into the par-baked crust and smooth the surface evenly. Tap the dish gently on the counter to remove any air bubbles trapped in the mixture.
- Bake quiche: Bake the quiche in the preheated oven for 30 to 35 minutes, until the top is golden brown and the center jiggles only slightly when shaken.
- Cool and serve: Allow the quiche to cool for about 10 minutes before slicing. Serve warm to enjoy the creamy texture and flavors at their best.
Notes
- For best results, make sure to squeeze out excess moisture from the thawed spinach to avoid a soggy crust.
- Use a whole milk ricotta for creaminess; part-skim versions may affect texture.
- You can replace parmesan with pecorino or gruyere cheese for a different flavor profile.
- Serve with a light salad for a complete meal.
- Store leftovers covered in the refrigerator and consume within 3 days.
Keywords: spinach ricotta quiche, vegetarian quiche, savory pie, Italian quiche, brunch recipe
Find it online: https://foodbylina.com/spinach-ricotta-quiche-recipe/
