ricotta and spinach quiche recipe

Written BySheba G Updated On
ricotta and spinach quiche recipe
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The Best ricotta and spinach quiche recipe

I’ve been making ricotta and spinach quiche for years, and it’s a recipe that never fails to impress. The combination of creamy ricotta cheese, fresh spinach, and flaky pastry is a match made in heaven.

I love how easy it is to make, too – just mix together the ingredients, pour them into a pie crust, and bake until golden brown. My family devours it in no time, and I’m always happy to oblige with seconds (or thirds!)

This quiche is perfect for a quick weeknight dinner or a special occasion brunch. Plus, it’s surprisingly healthy – the spinach adds a boost of iron and antioxidants, while the ricotta provides protein and calcium.

I like to serve it with a side salad or some crusty bread for a satisfying meal. The best part?

It’s incredibly versatile – you can customize it with your favorite fillings or spices to suit your taste. Whether you’re a fan of classic flavors or adventurous combinations, this quiche is sure to become a staple in your kitchen.

Ricotta and Spinach Quiche

Ricotta and Spinach Quiche

4.5 from 1585 votes

A delicious and savory quiche filled with ricotta and spinach. Perfect for breakfast, brunch, or a light dinner.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Filling

2 cups fresh spinach
1 tbsp olive oil
2 cloves garlic, minced
1 cup ricotta cheese
4 large eggs
1/2 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg

👨‍🍳Directions

1Preheat your oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add the cold cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together.
5You may not need all the water.
6Divide the dough in half and shape each half into a disc.
7Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
8Roll out one of the chilled dough discs on a lightly floured surface until it is about 1/8 inch thick.
9Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
10Trim any excess dough.
11In a large pan, heat olive oil over medium heat.
12Add minced garlic and sauté until fragrant, about 1 minute.
13Add spinach and cook until it wilts, about 2-3 minutes.
14Remove from heat and set aside.
15In a separate bowl, beat the eggs and heavy cream together.
16Add ricotta cheese, salt, black pepper, and nutmeg.
17Stir until well combined.
18Add the sautéed spinach to the egg mixture and stir to combine.
19Pour the ricotta and spinach mixture into the prepared pie crust.
20Bake in the preheated oven for 20 minutes.
21Reduce the oven temperature to 350°F and bake for an additional 20-25 minutes, or until the quiche is set and the crust is golden brown.
22Allow the quiche to cool for 5-10 minutes before slicing and serving.
23This will allow it to set and make it easier to slice.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 185mg🧂Sodium: 570mg🌾Total Carbs: 17g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 13g

📝Notes

Tips: You can add other vegetables like bell peppers or mushrooms for extra flavor. For a vegetarian option, omit the meat and add more vegetables.

Watch Video Of How Ricotta and Spinach Quiche Works

This ricotta and spinach quiche recipe has become a staple in our household – not only does it taste amazing but also serves as an excellent way to get in some extra greens. The leftovers are perfect for meal prep or grabbing on-the-go snacks.

For storage ideas, consider slicing cooled quiche into wedges and freezing them individually in freezer-safe bags or containers. Reheating is easy – simply wrap slices in foil and bake at 350°F (175°C) until warmed through.

When serving, consider pairing with toasted bread or salad for added texture.

❓ Frequently Asked Questions About Ricotta and Spinach Quiche

Q: What type of pie crust works best for this quiche?

A: I prefer using a homemade pie crust made from all-purpose flour, cold butter, and ice water. However, you can also use a store-bought crust or even a gluten-free alternative if needed.

Q: Can I use frozen spinach instead of fresh?

A: Yes, frozen spinach is a great substitute when fresh isn’t available. Just thaw it first by leaving it in room temperature for about an hour or by microwaving it according to package instructions.

Q: How do I ensure the quiche doesn’t overcook?

A: To prevent overcooking, check the quiche after 35-40 minutes of baking time. If the edges are golden brown but the center still looks slightly jiggly, cover the pie with foil and continue baking for another 5-10 minutes.

Q: Can I make this recipe ahead of time?

A: While it’s best served fresh, you can prepare the filling ingredients up to 24 hours in advance and assemble the quiche just before baking.

Q: Is this quiche suitable for vegetarians?

A: Yes, this recipe is completely vegetarian-friendly and makes an excellent option for those following plant-based diets.

Q: Can I freeze leftovers for later use?

A: Yes, you can freeze individual portions of leftover quiche for up to 3 months. Simply thaw overnight in the fridge before reheating as needed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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