If you’re looking for a delightful dish that brings together creamy texture, fresh greens, and satisfying savory flavors, this Ricotta Spinach Quiche Recipe is going to be your new favorite. Imagine biting into a crisp, buttery crust giving way to a luscious filling bursting with tender spinach, rich ricotta, and just the right hint of Parmesan and nutmeg. It’s a versatile recipe that shines at brunch, lunch, or even a light dinner. Plus, it’s incredibly approachable to make, perfect for both new cooks and those who adore classic comfort food with a fresh twist.
Ingredients You’ll Need
Every ingredient in this Ricotta Spinach Quiche Recipe plays a vital role, creating a harmonious balance of flavor, texture, and color. These simple staples come together beautifully to form a quiche that’s creamy, savory, and full of vibrant greens.
- Pre-made pie crust: Saves time and provides a crisp, buttery foundation that holds all the rich filling perfectly.
- Butter: Adds richness and aids in sautéing the onions for a mellow sweetness.
- Onion, diced: Brings softness and a subtle depth when cooked down to translucent.
- Fresh spinach, chopped: Offers a fresh burst of color and earthy flavor, lightly wilted so it’s tender without sogginess.
- Ricotta cheese: The star ingredient lending creamy texture and a mild, slightly sweet flavor that complements the spinach.
- Large eggs: Essential for binding the filling and creating that classic quiche custard.
- Heavy cream: Enriches the filling, making it luxuriously smooth and satisfying.
- Grated Parmesan cheese: Adds a sharp, savory note with a little nutty depth.
- Salt and pepper: Simple but crucial for seasoning and balancing all the flavors.
- A pinch of nutmeg (optional): A subtle hint that elevates the creamy filling without overpowering it.
How to Make Ricotta Spinach Quiche Recipe
Step 1: Prepare the crust
Start by preheating your oven to 375°F. If using a pre-made pie crust, place it into a 9-inch pie dish and gently prick the bottom with a fork. This little step is key to avoiding a soggy crust once the filling goes in. Bake the crust for about 10 minutes until it’s just starting to set. This gives you a solid, flaky base that will hold up beautifully to all the creamy goodness.
Step 2: Cook the vegetables
While the crust bakes, melt a tablespoon of butter in a skillet over medium heat. Toss in your diced onion and cook until it becomes translucent and sweet, roughly 4 to 5 minutes. Next, add the chopped spinach and cook it until just wilted, about 2 to 3 minutes. This step softens the greens and intensifies their flavor, ensuring every bite of your quiche has that fresh spinach goodness. Let this mixture cool just a bit before combining it with the filling.
Step 3: Prepare the filling
Grab a large mixing bowl and whisk together the eggs, ricotta cheese, heavy cream, grated Parmesan, salt, pepper, and a pinch of nutmeg if you’re using it. The ricotta brings that creamy texture while the eggs and cream create the custard that holds everything together. Stir in your cooled spinach and onion mixture to evenly distribute those vibrant flavors. You’re already so close to a perfect pie!
Step 4: Assemble the quiche
Pour the luscious filling right into the pre-baked crust. Use a spatula to smooth the top so it bakes evenly. This is when your kitchen will start smelling incredible, with cheese and greens ready to mingle in the oven.
Step 5: Bake the quiche
Lower the oven temperature to 350°F and place your quiche inside for 40 to 45 minutes. You’ll know it’s done when the center is set like a soft custard and the top has turned a beautiful golden brown. The clean knife test is a helpful trick here — insert a knife into the center and it should come out clean without wet batter.
Step 6: Cool and serve
After baking, let the quiche rest for at least 10 minutes before cutting. This waiting time lets the filling settle, making it easier to slice neatly. Serve it warm alongside a crisp salad or fresh fruit for a meal that’s as satisfying as it is elegant.
How to Serve Ricotta Spinach Quiche Recipe
Garnishes
Keep it simple with fresh herbs like chives or parsley sprinkled on top for a fresh pop of color and flavor. A few shreds of extra Parmesan right before serving can also add a lovely touch of texture and cheesiness.
Side Dishes
A light green salad dressed in lemon vinaigrette pairs wonderfully, balancing creamy richness with bright acidity. Fresh fruit or a bowl of seasonal berries brings a sweet contrast that complements the savory quiche perfectly.
Creative Ways to Present
Try serving the Ricotta Spinach Quiche Recipe as mini tartlets for individual portions at brunch or parties. You can prepare it in muffin tins using smaller crust rounds, offering a cute yet practical way to enjoy your favorite quiche on the go.
Make Ahead and Storage
Storing Leftovers
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s a fantastic option for quick meals later in the week, as it keeps its flavor and texture nicely.
Freezing
If you want to save your Ricotta Spinach Quiche Recipe for longer, freezing is possible. Wrap individual slices tightly in plastic wrap and foil before placing them in the freezer. They keep well for up to 2 months, making meal prep a breeze.
Reheating
To reheat, gently warm slices in a 350°F oven for about 15 minutes or until heated through. Avoid microwaving for best texture — this method keeps the crust crisp and the filling perfectly creamy.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and thoroughly drain the frozen spinach to avoid excess moisture, which can make the quiche soggy. Sauté it as you would fresh spinach for the best flavor.
Is it possible to make the pie crust from scratch?
Definitely! A homemade crust can add extra flavor and flakiness. Just be sure to blind bake it before adding the filling, as outlined in the recipe, to prevent sogginess.
Can I substitute ricotta with another cheese?
Yes, cottage cheese or mascarpone could work, but ricotta’s mild, creamy texture is what makes this quiche special. Using other cheeses might change the consistency slightly.
How do I know when the quiche is fully cooked?
The quiche is done when the center is set and a knife inserted comes out clean. It should have a lovely golden top and not jiggle in the middle.
Can I add other vegetables or proteins?
Of course! This Ricotta Spinach Quiche Recipe is versatile. Feel free to add mushrooms, bell peppers, cooked bacon, or ham to customize it your way.
Final Thoughts
This Ricotta Spinach Quiche Recipe is one of those heartwarming dishes that you’ll keep coming back to for its creamy texture, fresh flavors, and easy preparation. It’s perfect for any occasion, from casual family meals to special brunches with friends. I truly hope you give it a try and enjoy every bite as much as I do!
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Ricotta Spinach Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Ricotta Spinach Quiche is a creamy, savory pie featuring a buttery crust filled with a flavorful mixture of ricotta cheese, fresh spinach, and Parmesan. Perfect for brunch, lunch, or a light dinner, this quiche combines tender sautéed onions and spinach with a rich egg and cream filling, baked to golden perfection. It’s easy to prepare and makes a delightful vegetarian dish that can be served warm or at room temperature.
Ingredients
Crust
- 1 pre-made pie crust (or homemade)
Filling
- 1 tablespoon butter
- 1 onion, diced
- 3 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 3 large eggs
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- A pinch of nutmeg (optional)
Instructions
- Prepare the crust: Preheat the oven to 375°F (190°C). If using a store-bought pie crust, place it in a 9-inch pie dish and prick the bottom several times with a fork. Bake the crust for 10 minutes to prevent sogginess during baking.
- Cook the vegetables: Melt butter in a skillet over medium heat. Add diced onions and sauté until they become translucent and soft, about 4-5 minutes. Add the chopped spinach and cook until wilted, approximately 2-3 minutes. Remove from heat and allow the mixture to cool slightly.
- Prepare the filling: In a large mixing bowl, whisk together the eggs, ricotta cheese, heavy cream, grated Parmesan cheese, salt, pepper, and nutmeg if using. Fold in the cooled spinach and onion mixture, ensuring everything is thoroughly combined.
- Assemble the quiche: Pour the prepared filling into the pre-baked pie crust. Use a spatula to smooth the top evenly.
- Bake: Reduce the oven temperature to 350°F (175°C). Bake the quiche for 40-45 minutes until the center is fully set and the top turns a golden brown color. To check doneness, insert a knife or toothpick in the center; it should come out clean.
- Cool and serve: Remove the quiche from the oven and let it cool for about 10 minutes. Slice and serve warm accompanied by a light salad or fresh fruit.
Notes
- You can substitute fresh spinach with frozen spinach, but be sure to thaw and squeeze out excess water before using.
- For a lighter version, use milk instead of heavy cream, though the texture will be less rich.
- Add herbs like thyme or basil for extra flavor.
- Ensure the crust is fully baked initially to avoid a soggy bottom.
- This quiche can be refrigerated for up to 3 days and reheated gently before serving.
