If you have ever dreamed of a quiche that feels both comforting and elegant, packed with fresh greens and creamy cheese, then you are going to love The Ultimate Ricotta Spinach Quiche Recipe. This delightful dish combines the rich, velvety texture of ricotta with the bright, earthy notes of spinach, all nestled in a perfectly flaky pie crust. It’s a showstopper for brunch, a satisfying lunch, or a light dinner that leaves everyone asking for seconds. With every bite, you get that lovely balance of flavors and a texture that’s simply irresistible.
Ingredients You’ll Need
This recipe shines because it uses straightforward, wholesome ingredients that you might already have in your kitchen. Each one plays an essential role in delivering that creamy, savory goodness with a touch of freshness from the spinach.
- 1 9-inch pie crust: Whether homemade or store-bought, this forms the buttery, flaky base that holds everything together beautifully.
- 1 cup ricotta cheese: Adds a creamy texture and subtle sweetness that perfectly complements the spinach.
- 4 cups fresh spinach (or 1 cup frozen, thawed and drained): Brings vibrant color, nutrition, and a mild earthy flavor to the quiche.
- 4 large eggs: The binding agent that sets the custard filling with a rich, smooth consistency.
- 3/4 cup milk or half-and-half: Adds creaminess to the custard; half-and-half gives a richer result if you prefer.
- 1/4 cup grated Parmesan cheese: Packs a salty, nutty punch that lifts the overall flavor.
- 1/2 tsp salt: Essential for enhancing all the subtle flavors in the dish.
- 1/4 tsp black pepper: Adds a gentle kick and warmth without overpowering the other ingredients.
- Pinch of ground nutmeg (optional): A classic quiche secret that adds a cozy, warming depth to the custard.
How to Make The Ultimate Ricotta Spinach Quiche Recipe
Step 1: Prepare and Blind Bake the Crust
Start by preheating your oven to 375°F (190°C). Roll out your pie crust and carefully place it into a 9-inch tart or pie pan. To keep it from puffing up, line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes. This step ensures a crisp base that won’t get soggy once the filling is added.
Step 2: Sauté the Spinach
While the crust is baking, heat a splash of olive oil in a skillet over medium heat. Add your fresh spinach and sauté until wilted, which will only take a few minutes. If using frozen spinach, make sure it’s thawed and thoroughly drained to avoid adding excess moisture to your quiche. After cooking, allow it to cool slightly, then squeeze out any remaining liquid with your hands or a clean kitchen towel.
Step 3: Layer Ricotta Cheese on the Crust
Once your crust has cooled just enough to handle, spread the ricotta evenly across the bottom. This creates a creamy foundation that pairs perfectly with the fresh spinach and custard.
Step 4: Mix the Custard
In a medium mixing bowl, whisk together the eggs, milk or half-and-half, Parmesan cheese, salt, pepper, and that pinch of nutmeg if you’re using it. Stir in the cooked spinach until everything is combined. This custard mixture will become the silky, flavorful heart of your quiche.
Step 5: Assemble and Bake
Pour the custard mixture gently over the ricotta layer in the crust. Give the pan a gentle tap on the counter to release any trapped air bubbles. Place it in the oven and bake for 35 to 40 minutes, or until the custard is set and the top has a lovely light golden hue. A toothpick inserted in the center should come out clean.
Step 6: Let It Rest
After baking, allow the quiche to rest for about 10 minutes before slicing. This resting time helps the custard finish setting and makes serving easier and cleaner.
How to Serve The Ultimate Ricotta Spinach Quiche Recipe
Garnishes
A sprinkle of fresh herbs like chopped parsley or chives over the top adds a pop of color and fresh aroma. A light dusting of extra Parmesan or even a few cracked black pepper flakes can elevate the presentation and flavor just before serving.
Side Dishes
Pair this quiche with a crisp green salad dressed in lemon vinaigrette for a perfectly balanced meal. Roasted cherry tomatoes or a simple fruit salad also provide a sweet contrast that complements the creamy richness of the quiche.
Creative Ways to Present
For a brunch gathering, cut the quiche into small squares and serve with toothpicks as delightful finger food. Alternatively, present it alongside crusty bread and a light soup for a cozy autumn meal that feels both comforting and elegant.
Make Ahead and Storage
Storing Leftovers
The Ultimate Ricotta Spinach Quiche Recipe keeps wonderfully in the fridge for up to 3 days. Store leftovers in an airtight container or tightly wrapped in plastic wrap to maintain moisture and flavor.
Freezing
You can freeze this quiche either baked or unbaked. For the baked version, wrap it well in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. If freezing unbaked, assemble it fully and freeze in a pie dish, then bake fresh from frozen—adding a few extra minutes to the bake time.
Reheating
To get the best texture when reheating, warm your quiche in an oven at 350°F (175°C) for about 15 to 20 minutes until heated through. Avoid the microwave when possible, as it can make the crust soggy and the filling rubbery.
FAQs
Can I use frozen spinach instead of fresh in The Ultimate Ricotta Spinach Quiche Recipe?
Absolutely! Frozen spinach works perfectly as long as you thaw it fully and squeeze out all the excess moisture to prevent the quiche from becoming watery.
Is ricotta cheese necessary, or can I substitute it?
Ricotta provides a smooth, creamy texture that really defines this quiche, but if you’re in a pinch, cottage cheese or cream cheese can be used. Just keep in mind the flavor and texture may vary slightly.
Can I add other veggies or ingredients to this quiche?
Yes! The Ultimate Ricotta Spinach Quiche Recipe is a wonderful base for customization. Think sautéed mushrooms, caramelized onions, or even sun-dried tomatoes to add a unique twist.
Should I prebake the pie crust every time?
Blind baking the crust is highly recommended here because it prevents sogginess, giving you that perfect flaky, firm bottom to support the creamy filling.
What if I don’t have Parmesan cheese? What could I use instead?
You can substitute Parmesan with Pecorino Romano, Grana Padano, or even a mild cheddar for a different but tasty flavor. Just adjust quantities to taste.
Final Thoughts
If you’re ready to impress your family or friends with a dish that feels both rustic and refined, dive into The Ultimate Ricotta Spinach Quiche Recipe. It’s wonderfully straightforward, delightfully flavorful, and just the kind of recipe you’ll come back to again and again. Trust me, once you try it, this quiche will hold a special place in your kitchen repertoire!
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The Ultimate Ricotta Spinach Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Ultimate Ricotta Spinach Quiche is a creamy, savory pie featuring a flaky 9-inch crust filled with ricotta, sautéed spinach, eggs, and Parmesan cheese. Perfect for brunch, lunch, or a light dinner, this quiche balances rich dairy flavors with fresh greens and a hint of nutmeg, baked to a golden perfection.
Ingredients
Crust
- 1 9-inch pie crust (homemade or store-bought)
Filling
- 1 cup ricotta cheese
- 4 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 4 large eggs
- 3/4 cup milk or half-and-half
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of ground nutmeg (optional)
Other
- Olive oil (for sautéing spinach)
- Parchment paper and pie weights (for blind baking)
Instructions
- Preheat and Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust if homemade, and place it into a tart or pie pan. Line the crust with parchment paper and add pie weights or dried beans to prevent bubbling. Bake for 15 minutes, then carefully remove the weights and parchment and bake for an additional 5 minutes until lightly set.
- Sauté the Spinach: Heat a small amount of olive oil in a skillet over medium heat. Add the fresh spinach and sauté until wilted, which takes a few minutes. Remove from heat, allow to cool, then squeeze out excess moisture to prevent a soggy quiche filling.
- Prepare Ricotta Layer: Spread the ricotta cheese evenly over the bottom of the pre-baked pie crust, creating a creamy base layer for the stuffing.
- Mix Custard Filling: In a mixing bowl, whisk together the eggs, milk (or half-and-half), grated Parmesan cheese, salt, black pepper, and optional nutmeg until fully combined. Stir the sautéed spinach into this mixture.
- Assemble the Quiche: Pour the spinach and egg custard mixture over the ricotta layer in the crust. Gently tap the pan on the counter to release any trapped air bubbles and help the custard settle evenly.
- Bake the Quiche: Place the quiche in the oven and bake for 35 to 40 minutes, or until the center is set and the top is lightly golden brown. A toothpick or knife inserted into the center should come out clean.
- Rest and Serve: Remove the quiche from the oven and let it rest for about 10 minutes before slicing. This allows the filling to set fully and makes serving easier and cleaner.
Notes
- You can substitute frozen spinach for fresh; just make sure to thaw and thoroughly drain it to remove excess water.
- Half-and-half will make the quiche richer, while milk offers a lighter option.
- For a crispier crust, increase the blind bake time by a few minutes, but watch carefully to avoid burning.
- The pinch of nutmeg adds a subtle warmth but can be omitted if preferred.
- Serve warm or at room temperature for best texture and flavor.
