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

Scale

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)

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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.