Description
This Elegant Ricotta and Spinach Quiche recipe combines creamy ricotta cheese, fresh spinach, and a rich egg custard in a flaky crust for a classic savory brunch or light dinner. Perfect for spring brunches, make-ahead meals, and vegetarian gatherings.
Ingredients
1 cup ricotta cheese
2 cups fresh spinach (lightly packed)
3 large eggs
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch ground nutmeg (optional)
1 9-inch pie crust (homemade or store-bought)
1 clove garlic (optional, minced)
1 tablespoon olive oil (for sautéing spinach)
Instructions
1. Roll out the pie crust into a 9-inch tart pan. Prick the base with a fork and chill for 15 minutes. Preheat oven to 375°F (190°C).
2. Blind bake the crust with parchment paper and pie weights for 10–12 minutes until slightly golden. Remove and let cool.
3. In a skillet over medium heat, add olive oil and garlic (if using), then sauté spinach until wilted. Press out excess moisture.
4. In a large bowl, whisk together ricotta, eggs, heavy cream, parmesan, salt, pepper, and nutmeg until smooth.
5. Fold sautéed spinach into the ricotta mixture evenly.
6. Pour filling into the pre-baked crust. Smooth the top and tap lightly to remove air bubbles.
7. Bake at 375°F for 30–35 minutes or until center is set and top is lightly golden.
8. Let cool for 10–15 minutes on a wire rack before slicing and serving.
Notes
Be sure to fully drain the spinach after sautéing to prevent a watery filling.
For added flavor, try incorporating sun-dried tomatoes or caramelized onions.
Letting the quiche rest before slicing helps it firm up and enhances flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Brunch, Lunch
- Method: Baking
- Cuisine: French, American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 1g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 135mg