The Ultimate Ricotta Spinach Quiche

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Flaky, golden crust meets a creamy, savory filling—this Ricotta Spinach Quiche is a dream for brunch lovers and savory pie enthusiasts alike. Each bite offers a harmonious blend of tender spinach, rich ricotta, and perfectly set eggs, making it a satisfying dish for any meal of the day. Whether you’re hosting a weekend brunch or prepping weekday lunches, this quiche delivers both elegance and comfort.

With its classic flavor and velvety texture, it’s also surprisingly easy to make. No fancy techniques needed, just fresh ingredients and a good pie crust. This recipe is adaptable too—add herbs, change up the cheese, or toss in some sautéed mushrooms. However you spin it, this quiche will be the centerpiece of your table.

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What Kind of Crust Should I Use for Ricotta Spinach Quiche?

A pre-baked (blind-baked) pie crust is key for avoiding a soggy bottom. You can use store-bought for convenience, but if you have time, a homemade buttery crust takes it to another level. Just make sure it’s baked until golden before adding your filling to keep the texture crisp and firm.

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Ingredients for the Ricotta Spinach Quiche

• Ricotta cheese – This is the heart of the quiche’s creamy filling. Use full-fat ricotta for richness and a fluffy, tender bite.
• Fresh spinach – Wilts down beautifully and pairs perfectly with the mildness of the ricotta. Be sure to squeeze out excess moisture.
• Eggs – Bind everything together and provide the classic custardy texture of a quiche.
• Milk or cream – Adds silkiness and helps the eggs create that smooth set texture. Whole milk or half-and-half works great.
• Parmesan cheese – For a nutty, salty flavor boost that balances the ricotta.
• Nutmeg – Just a pinch adds a warm note that enhances the spinach and cheese.
• Salt and pepper – Essential for seasoning and bringing the flavors to life.
• Pie crust – Pre-baked and ready to be filled, it’s the crisp base that supports the luscious filling.

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How To Make the Ricotta Spinach Quiche

Step 1: Prep the Crust

If using a homemade crust, roll it out and fit it into a 9-inch pie dish. Trim and crimp the edges, then prick the bottom with a fork. Blind bake at 375°F (190°C) for about 12 minutes until lightly golden. Let it cool.

Step 2: Cook the Spinach

In a skillet over medium heat, add a drizzle of olive oil and sauté fresh spinach until wilted. Remove from heat, let cool slightly, then squeeze out any excess moisture using a clean towel or paper towels.

Step 3: Make the Filling

In a large bowl, whisk together the ricotta, eggs, milk (or cream), grated Parmesan, nutmeg, salt, and pepper until smooth. Stir in the cooked spinach until evenly combined.

Step 4: Assemble the Quiche

Pour the filling mixture into the cooled, pre-baked crust. Spread it evenly with a spatula. Optionally, top with a bit more grated cheese for a golden finish.

Step 5: Bake to Perfection

Place the quiche in a preheated oven at 375°F (190°C) and bake for 35 to 40 minutes, or until the center is set and the top is lightly browned. Let it cool for at least 10 minutes before slicing.

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How to Serve and Store This Quiche

Serve your Ricotta Spinach Quiche warm, at room temperature, or even chilled—it’s versatile like that. Pair it with a light salad, fresh fruit, or a cup of soup for a well-rounded meal. It’s perfect for brunches, lunch gatherings, or make-ahead dinners.

To store, let the quiche cool completely. Then cover it tightly with plastic wrap or transfer slices to an airtight container. It will keep in the fridge for up to 4 days. Reheat gently in the oven at 325°F (160°C) for best results, or microwave individual slices.

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Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just thaw it completely and squeeze out as much liquid as possible before mixing it into the filling.

Can I make this quiche ahead of time?

Definitely. You can bake the quiche a day ahead and store it in the fridge. Reheat before serving or enjoy it cold.

Can I freeze Ricotta Spinach Quiche?

Absolutely. Once baked and cooled, wrap the quiche tightly and freeze it for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) until hot throughout.

What other cheeses can I use?

Try swapping or adding feta, mozzarella, or goat cheese for extra flavor and texture variation.

How do I know when the quiche is done baking?

The center should be just set—not jiggly—and a knife inserted in the middle should come out clean.

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Want More Breakfast Ideas?

If you loved this Ricotta Spinach Quiche, you might also enjoy these delicious breakfast and brunch recipes:

• Savory Sweet Potato Breakfast Bake packed with veggies and perfect for meal prep.
• Cheesy Asparagus Tart for a light, flaky option with springtime flair.
• Bacon and Leek Frittata if you’re craving a no-crust, hearty egg dish.
• Mini Quiche Bites that are perfect for parties or make-ahead snacks.
• Herbed Mushroom Galette as a rustic, earthy alternative to traditional quiche.

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📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use fresh or frozen spinach? Did you try a different cheese combo?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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