This Ricotta Spinach Quiche is a creamy, savory, and satisfying dish that works beautifully for breakfast, brunch, or even a light dinner. With its rich ricotta filling, tender spinach, and flaky crust, it brings together simple ingredients in a comforting and elegant way.
Why You’ll Love This Recipe
This quiche is incredibly easy to prepare yet feels special enough for entertaining. The ricotta creates a luxuriously smooth texture, while spinach adds freshness and color. It’s customizable, reheats well, and can be enjoyed warm or at room temperature, making it perfect for meal prep or gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large eggs
1 cup ricotta cheese
1 cup fresh spinach, chopped (or thawed frozen spinach, squeezed dry)
1/2 cup milk (whole or 2%)
1/2 cup grated Parmesan cheese
1 pre-made 9-inch pie crust (or homemade)
1/4 teaspoon nutmeg (optional)
Salt and black pepper, to taste
1/2 cup shredded mozzarella (optional)
1 small onion, finely chopped and sautéed (optional)
Directions
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and set aside.
In a large mixing bowl, whisk together ricotta, Parmesan, eggs, milk, nutmeg, salt, and pepper until smooth.
Stir in the chopped spinach, sautéed onion, and mozzarella (if using).
Pour the mixture into the prepared pie crust and spread evenly.
Bake for 35–40 minutes, or until the quiche is set and the top is lightly golden. A knife inserted in the center should come out clean.
Allow the quiche to cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Servings and timing
This quiche makes 6 servings.
Prep time: about 10 minutes
Cook time: 35–40 minutes
Total time: approximately 50 minutes
Variations
Add mushrooms or sun-dried tomatoes for extra flavor and texture.
Use feta or goat cheese instead of ricotta for a tangier profile.
For a crustless version, simply grease the pie dish well and pour the filling directly in.
Substitute spinach with kale or Swiss chard for a heartier leafy green option.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
To reheat, warm slices in a 300°F (150°C) oven for 10–12 minutes or microwave gently until heated through.
This quiche can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
How do I prevent my quiche from becoming watery?
Make sure the spinach is well squeezed to remove excess moisture and avoid overbaking.
Can I use frozen spinach instead of fresh?
Yes, thaw it fully and squeeze out all liquid before adding.
Can I make the quiche dairy-free?
You may use dairy-free ricotta and milk alternatives, though texture may vary.
Do I need to blind-bake the crust?
It’s not required for this recipe, though blind-baking can make the bottom crust crisper.
Can I add more vegetables?
Yes—just sauté watery vegetables like mushrooms first to avoid excess moisture.
How do I know the quiche is done?
The center should be set but slightly jiggly, and a knife inserted should come out clean.
Can this be made ahead?
Yes, assemble the quiche the night before and bake the next day.
Can I use a deep-dish pie crust?
Yes, but you may need to increase the filling slightly or extend the baking time.
What can I use instead of nutmeg?
You can omit it or add a pinch of paprika or Italian herbs.
Is this recipe kid-friendly?
Yes—the creamy texture and mild flavors make it appealing for children.
Conclusion
This Ricotta Spinach Quiche is a versatile, flavorful, and easy-to-make dish perfect for any time of day. With simple ingredients and plenty of room for customization, it’s a recipe you’ll come back to often—whether for a cozy breakfast at home or a meal-worthy addition to your brunch table.
This Ricotta Spinach Quiche is a creamy, savory dish featuring a rich ricotta filling, tender spinach, and a flaky crust—perfect for breakfast, brunch, or a light dinner.
