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
Scale
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.
