There’s something truly comforting about a warm slice of quiche. This Ricotta and Spinach Quiche brings together the best of Mediterranean simplicity, creamy ricotta, tender spinach, and golden pastry, in one delightful bite. It’s light yet satisfying, elegant yet effortless. Whether you’re hosting a Sunday brunch, preparing a quick weekday dinner, or meal-prepping for the week ahead, this quiche is your new go-to comfort dish.
The beauty of this recipe lies in its balance: creamy ricotta adds a luscious texture, spinach brings color and nutrients, and the crisp crust ties everything together with a flaky finish. And the best part? You can make it ahead, serve it warm or cold, and still impress every guest at the table.
Table of Contents
Table of Contents
Why You’ll Love This Creamy Ricotta and Spinach Quiche
- Creamy and flavorful – Ricotta gives a smooth, delicate texture that melts in your mouth.
- Nutritious and light – Packed with spinach, protein, and calcium for a wholesome meal.
- Versatile – Perfect for breakfast, lunch, dinner, or picnics.
- No fancy tools – Just one bowl, one pan, and a pie crust.
Ingredients You’ll Need
- 1 ready-made pie crust (9-inch)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 cups fresh spinach (or 1 cup frozen, well drained)
- 1 cup ricotta cheese
- ½ cup crumbled feta cheese (optional, for a salty Mediterranean kick)
- ½ cup grated Parmesan cheese
- 3 large eggs
- ½ cup milk (or half-and-half for extra creaminess)
- Salt and pepper, to taste
- ¼ teaspoon ground nutmeg (optional)
How to Make Ricotta and Spinach Quiche
Step 1: Prepare the Crust
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch tart pan or pie dish. Prick the bottom with a fork to prevent bubbling and bake for 8 minutes until slightly golden. Set aside to cool.
Step 2: Cook the Spinach Mixture
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and fragrant, about 3–4 minutes. Stir in the minced garlic and spinach, cooking just until the leaves wilt. Remove from heat and let cool.
Step 3: Mix the Filling
In a large bowl, whisk together ricotta, eggs, milk, Parmesan, feta (if using), salt, pepper, and nutmeg until smooth. Stir in the cooled spinach mixture until evenly combined.
Step 4: Assemble and Bake
Pour the filling into the pre-baked crust, spreading evenly with a spatula. Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
Step 5: Cool and Serve
Let the quiche rest for at least 10 minutes before slicing. This helps the filling set perfectly.
Ricotta and Spinach Quiche
Equipment
- 9-inch pie dish or tart pan
- Skillet
- Mixing bowl
- Whisk
Ingredients
- 1 ready-made pie crust 9-inch
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 4 cups fresh spinach or 1 cup frozen, drained
- 1 cup ricotta cheese
- ½ cup crumbled feta cheese optional
- ½ cup grated Parmesan cheese
- 3 large eggs
- ½ cup milk or half-and-half
- Salt and pepper to taste
- ¼ teaspoon nutmeg optional
Instructions
- Preheat oven to 375°F (190°C). Line a 9-inch tart pan or pie dish with pie crust, prick with a fork, and bake for 8 minutes. Let cool slightly.
- Sauté veggies: Heat olive oil in a skillet over medium heat. Add onion and cook until soft. Stir in garlic and spinach; cook until wilted. Set aside to cool.
- Mix the filling: In a large bowl, whisk ricotta, eggs, milk, Parmesan, feta, salt, pepper, and nutmeg. Stir in the spinach mixture.
- Assemble and bake:Pour the filling into the crust and bake 35–40 minutes until golden and set.
- Cool and serve: Rest for 10 minutes before slicing. Enjoy warm or chilled.
Notes
– For extra flavor, add sun-dried tomatoes or roasted red peppers.
– Store leftovers in the fridge for up to 3 days.
Nutrition
Serving Ideas
Serve your ricotta and spinach quiche with a side of:
- A fresh Mediterranean salad with cherry tomatoes, cucumbers, and olives.
- A light tomato soup for cozy evenings.
- Or enjoy it chilled with iced tea or lemonade for a refreshing summer lunch.
Tips for Perfect Ricotta and Spinach Quiche
- Drain your spinach well if using frozen, excess moisture can make the quiche soggy.
- Try different cheeses like goat cheese or mozzarella for variety.
- Add veggies such as roasted red peppers, zucchini, or mushrooms for more texture.
- Make ahead: Bake, cool, and refrigerate for up to 3 days. Reheat gently in the oven before serving.
Nutritional Highlights (per serving)
- Calories: ~260
- Protein: 14g
- Carbohydrates: 15g
- Fat: 16g
- Calcium: 25% DV
- Iron: 10% DV
This quiche provides a balanced mix of protein, fiber, and healthy fats, a great way to start your day or end it light and satisfied.
Disclaimer: Nutrition values are estimates. For more information on daily nutritional needs, visit the FDA website.
FAQs: Ricotta and Spinach Quiche
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out all the excess water before adding it to the mixture.
Can I make this quiche crustless?
Yes, simply grease your pan well and pour the mixture directly inside. Bake 5–10 minutes less
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days, or freeze individual slices for quick lunches.
Can I serve it cold?
Yes, it tastes delicious both warm and cold; perfect for lunchboxes, potlucks or picnics!
A Little Grandma’s Touch
At The Grandma’s Table, we believe good food doesn’t have to be complicated. This Ricotta and Spinach Quiche is proof, a few humble ingredients can create something truly heartwarming. It’s the kind of dish that fills your home with comforting aromas and reminds you that simple meals often bring the greatest joy.