Creamy Ricotta Spinach Quiche

This ricotta spinach quiche is a delicious blend of creamy, savory flavors wrapped in a flaky crust. Perfect for brunches, quick weeknight meals, or even as a make-ahead lunch, it has become one of my go-to recipes when I want something effortless yet elegant. The balance of the tender spinach combined with the richness of ricotta and a hint of nutmeg creates a dish that is both comforting and gourmet.

I made this quiche for a weekend brunch with old friends and it was an instant crowd-pleaser. Anytime I make it now, I’m brought back to the laughter and sunshine of that afternoon.

Ingredients

• Pre-made pie crust: Adds a buttery base that makes this recipe convenient
• Ricotta cheese: Brings creamy texture and flavor to bind the filling
• Chopped fresh spinach: Provides nutrients and vibrant green color
• Shredded mozzarella cheese: Melts beautifully for extra cheesy goodness
• Large eggs: Give structure and richness to the custard mixture
• Heavy cream: Enhances the creaminess for a silky finish
• Grated Parmesan cheese: Lends a nutty, salty depth to the flavor profile
• Garlic powder: Delivers subtle earthy notes
• Ground nutmeg: Adds warm undertones that complement the spinach and cheese
• Salt and pepper: Allow you to season the dish perfectly to taste
• Olive oil: Used to sauté the spinach while enhancing its flavor

Step-by-Step Instructions

Prepare the Quiche Base:

Preheat your oven to 375°F (190°C). Press the pre-made pie crust into a 9-inch quiche dish or pie dish ensuring it fits snugly. Prick the bottom gently with a fork and set it aside.

Cook the Spinach:

In a skillet over medium heat, warm the olive oil. Add the chopped spinach and sauté it for 2 to 3 minutes, stirring occasionally, until wilted. Once cooked, remove from heat and let it cool for a few minutes.

Create the Egg Mixture:

In a large mixing bowl, whisk together the eggs, heavy cream, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, nutmeg, salt, and pepper. Mix thoroughly to create a smooth custard base.

Combine Ingredients:

Gently fold the cooled spinach into the egg mixture, ensuring it is well-distributed throughout.

Fill the Pie Crust:

Pour the spinach and egg mixture into the prepared pie crust, spreading it evenly. Smooth the top gently with a spatula.

Bake the Quiche:

Place the quiche in the preheated oven and bake for 30 to 35 minutes. The filling should be set and the top golden brown. To check doneness, insert a knife into the center; it should come out clean.

Cool and Serve:

Allow the quiche to cool for about 10 minutes. This will make it easier to slice and serve while also letting the flavors meld further.

The fresh spinach in this recipe reminded me of my grandmother; her garden always had the freshest greens and this dish takes me straight back to that small patch of homegrown simplicity.

Storage Tips

Once cooked and completely cooled, store leftover quiche in an airtight container in the refrigerator for up to three days. You can also freeze individual slices wrapped in aluminum foil for up to two months. Reheat in the oven at 325°F (165°C) until warmed through.

Ingredient Substitutions

If you do not have ricotta cheese, you can use cottage cheese, though it may alter the textural consistency. Frozen spinach can replace fresh, but ensure it is thawed and drained thoroughly beforehand. For a nut-free option, omit the Parmesan.

Serving Suggestions

Serve warm with a side salad and vinaigrette for a complete meal. Add a dollop of sour cream or drizzle honey for a twist of flavor. Pair with iced tea or even sparkling water with lemon to elevate the dish further.

This quiche is a timeless classic that never fails to impress, whether served at a casual brunch or a formal breakfast gathering.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well as a substitute. Thaw completely and squeeze out all excess moisture before adding to the filling. Use about 1/2 cup of thawed frozen spinach to replace the 1 cup of fresh spinach.

→ How can I make this quiche crustless?

For a crustless version, simply grease your pie dish thoroughly with butter and pour the filling directly into the dish. Bake as directed, but check for doneness about 5 minutes earlier as it may cook faster without the crust.

→ Can I make this quiche ahead of time?

Absolutely! You can prepare the quiche entirely and refrigerate it for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes, or warm the entire quiche in a 325°F oven for about 15 minutes.

→ What can I serve with this quiche?

This quiche pairs beautifully with a simple green salad dressed with vinaigrette, roasted vegetables, or fresh fruit. For brunch, serve alongside crispy bacon or roasted potatoes for a complete meal.

→ Can I freeze this quiche?

Yes, you can freeze the baked quiche for up to 3 months. Cool completely, then wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator and reheat in a 350°F oven for about 20-25 minutes until heated through.

→ What can I substitute for ricotta cheese?

If ricotta is unavailable, you can substitute with cottage cheese (drained and blended until smooth), cream cheese (softened), or Greek yogurt (strained). Each will alter the flavor and texture slightly but still produce a delicious result.