Cheesy Garden Magic: Homemade Ricotta Spinach Quiche Recipe

Creamy ricotta spinach quiche delivers a burst of Mediterranean flavors that dance across your palate.

Tucked inside a buttery, flaky crust, vibrant spinach weaves through soft, pillowy ricotta.

The combination brings elegance to any breakfast or brunch table.

Each slice promises a delightful harmony of textures and tastes.

Cheese lovers will swoon over the rich, smooth filling.

Fresh herbs and a golden-brown crust elevate this classic dish from simple to spectacular.

Prepare to be delighted by this irresistible quiche that turns an ordinary meal into a gourmet experience.

Why Ricotta Spinach Quiche Is Always a Win

• Nutritious Comfort Meal: Packed with protein-rich eggs, calcium-loaded ricotta, and vitamin-packed spinach, this dish delivers wholesome goodness in every delicious bite.
• Versatile Dining Delight: Perfect for brunch gatherings, light dinners, or sophisticated potlucks, this quiche adapts seamlessly to various mealtime occasions and serves multiple guests.
• Customizable Culinary Canvas: Easily swap ingredients like switching spinach for kale or adding different cheeses, making this recipe a flexible favorite for creative home cooks.

What Goes Into Ricotta Spinach Quiche

• Pie Crust: Flaky base for the delicious quiche.
• Eggs: Creamy protein powerhouse for the filling.
• Ricotta Cheese: Soft and smooth Italian cheese with mild flavor.
• Spinach: Fresh green veggie packed with nutrients.

• Cream: Rich and smooth dairy addition.
• Parmesan Cheese, Shredded Cheese: Tangy and melty cheese toppings.

• Green Onions, Garlic: Aromatic veggie boost.
• Basil, Salt, Pepper, Onion Powder, Nutmeg: Warm and zesty seasoning blend.

• Tomatoes: Bright and juicy topping for color and taste.

• Butter: Rich and smooth cooking fat.

Baking Instructions for Ricotta Spinach Quiche

Step 1: Prepare The Pie Crust

Preheat your oven to 375°F.

Take the pie crust and carefully prick the bottom using a fork.

Bake the crust for 5 minutes to create a firm foundation for your quiche.

Step 2: Sauté Vegetable Blend

In a medium skillet, melt butter over medium-high heat.

• Spinach
• Green onions

Cook for 1-2 minutes until spinach wilts and releases its moisture.

Introduce garlic and cook for an additional minute.

Remove from heat and let the mixture cool slightly.

Step 3: Create Creamy Egg Mixture

• Eggs
• Cream
• Ricotta cheese
• Basil
• Salt
• Pepper
• Onion powder
• Nutmeg

Incorporate the sautéed spinach mixture, one cup of cheese, and Parmesan cheese.

Stir until ingredients are evenly distributed.

Step 4: Assemble The Quiche

Pour the mixture into the pre-baked pie crust.

Use a fork to spread spinach evenly across the surface.

Arrange tomato slices on top and sprinkle the remaining cheese.

Step 5: Bake To Perfection

Place the quiche in the oven.

Bake for 10 minutes, then reduce temperature to 350°F.

Continue baking for 30-40 minutes.

The quiche is ready when the center sets and doesn’t wiggle when gently shaken.

Step 6: Cool And Serve

Remove from oven and let the quiche rest on a cooling rack for at least 15 minutes.

This allows the filling to stabilize before slicing and serving.

Pro Tips for Ricotta and Spinach Quiche

• Squeeze out excess moisture from cooked spinach to prevent a watery quiche and ensure a firm, creamy texture.
• Swap ricotta with cottage cheese or use a blend of cheeses like gruyere and cheddar for different flavor profiles.
• Pre-bake the pie crust and let it cool slightly before adding the filling to maintain a crisp bottom layer.
• Prepare the quiche in advance and reheat at 350°F for 15-20 minutes, which works great for meal prep or entertaining guests.
• Create a gluten-free version by using a gluten-free pie crust or transforming the recipe into a crustless quiche for lower-carb options.

Store and Reheat Ricotta Quiche the Right Way

• Store leftover quiche in an airtight container for up to 4 days in the refrigerator. Cover tightly with plastic wrap or transfer to a sealed container to maintain freshness.
• Wrap individual slices or the entire quiche in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Warm slices at 350°F for 10-15 minutes, covering loosely with foil to prevent burning. This method helps retain the original texture and flavor.
• Heat individual slices for 30-45 seconds on medium power. Avoid overheating to prevent rubbery eggs and soggy crust.

What Tastes Great with Spinach Quiche

• Pair with Fresh Citrus Salad: Crisp mixed greens with orange segments, lemon vinaigrette, and light arugula perfectly balance the rich, creamy quiche with bright, tangy notes.
• Complement with Crisp Sauvignon Blanc: The wine's zesty, herbal undertones cut through the quiche's richness while enhancing the spinach and basil flavors, creating a refreshing palate experience.
• Match with Herb-Roasted Asparagus: Tender asparagus spears seasoned with thyme and garlic provide a delicate vegetable side that echoes the quiche's green and earthy profile without overwhelming its delicate texture.
• Serve with Sparkling Water with Cucumber: A light, cool beverage with cucumber slices cleanses the palate between bites, offering a subtle refreshment that complements the quiche's creamy and savory elements.

Recipe Twists for Ricotta Spinach Quiche

• Gluten-Free Spinach Quiche: Replace traditional pie crust with a gluten-free pie crust or almond flour crust for those with wheat sensitivities.
• Vegan Ricotta Alternative: Swap ricotta and eggs with silken tofu and nutritional yeast, using plant-based cheese and dairy-free cream alternatives for a completely vegan version.
• Low-Carb Crustless Quiche: Eliminate the pie crust entirely and bake the egg mixture directly in a greased pie dish, reducing carbohydrate content for keto or low-carb dieters.
• Mediterranean-Style Variation: Add crumbled feta cheese, swap basil for oregano, and include chopped kalamata olives to bring a Greek-inspired flavor profile to the classic quiche recipe.

FAQs

• Is ricotta cheese good for this quiche?

Ricotta adds creamy texture and mild flavor, making the quiche lighter and more delicate compared to traditional heavy cream-based quiches.

• Can I use frozen spinach instead of fresh?

Yes, use thawed and well-drained frozen spinach. Squeeze out excess moisture to prevent a watery quiche and ensure the right consistency.

• What's the purpose of prebaking the pie crust?

Prebaking prevents a soggy bottom by creating a barrier between the wet filling and the crust, ensuring a crisp and flaky texture for your quiche.

• How do I know when the quiche is fully cooked?

The quiche is done when the center is set but slightly jiggly when gently shaken, and the top is golden brown with a firm, slightly puffy appearance.

Ricotta Spinach Quiche Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 23 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Delightful ricotta spinach quiche merges Italian creamy cheese with earthy greens in a buttery crust. Hearty ingredients dance together, creating a luxurious breakfast or brunch delight you’ll savor until the last delectable bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 6 large eggs
• 1 cup heavy cream
• 1 1/2 cups shredded mozzarella or provolone cheese
• 3/4 cup ricotta cheese

Vegetables and Herbs:

• 1 1/2 cups packed baby spinach leaves
• 1/3 cup chopped green onions
• 2 medium cloves garlic, minced
• 1 2 tablespoons fresh basil, chopped
• 8 10 cherry tomatoes, halved

Crust and Seasonings:

• 1 9-inch deep dish pie crust (frozen, refrigerated, or homemade)
• 2 tablespoons butter
• 2 tablespoons grated Parmesan cheese, divided use
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper or 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon onion powder
• 1/8 teaspoon ground nutmeg

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm the oven to 375°F and prepare the pie crust by piercing its base with a fork, then pre-bake for 5 minutes.
2. Heat butter in a skillet over medium-high temperature, then sauté spinach and green onions until leaves wilt and release moisture, approximately 1-2 minutes.
3. Add minced garlic to the spinach mixture and cook for an additional minute, then remove from heat and allow to cool slightly.
4. Whisk eggs, cream, ricotta, basil, salt, pepper, onion powder, and nutmeg in a mixing bowl until smooth and well combined.
5. Fold the cooled spinach mixture, primary cheese, and Parmesan into the egg mixture, ensuring even distribution.
6. Transfer the quiche filling into the pre-baked pie crust, using a fork to spread spinach evenly across the surface.
7. Arrange fresh tomato slices on top of the filling, then sprinkle with remaining cheese and Parmesan.
8. Bake initially at 375°F for 10 minutes, then reduce oven temperature to 350°F and continue baking for 30-40 minutes.
9. Check for doneness by gently shaking the quiche – the center should appear set but slightly jiggly.
10. Remove from oven and let cool on a wire rack for a minimum of 15 minutes before slicing and serving.

Notes

• Substitute dairy ingredients with plant-based alternatives like tofu ricotta and vegan cheese for a lactose-free or vegan version of the quiche.
• Use gluten-free pie crust to make the recipe suitable for those with gluten sensitivities or celiac disease.
• Enhance flavor complexity by adding crumbled bacon, diced ham, or caramelized onions for extra depth and protein variation.
• Prevent soggy crust by pre-baking the pie shell and allowing spinach mixture to cool slightly before adding to reduce excess moisture.

• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 345
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 12 g
• Cholesterol: 215 mg