Description
Spinach Ricotta Quiche – a creamy, savory pie with flaky crust, ricotta cheese, and fresh spinach. Perfect for breakfast, brunch, lunch, or dinner!
Ingredients
- 1 pie crust (homemade or store-bought)
- 3 cups fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped (optional)
- 2 garlic cloves, minced
- 4 large eggs
- 1 cup ricotta cheese
- ½ cup milk or cream
- ½ cup grated Parmesan cheese (or Gruyère for a richer flavor)
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of ground nutmeg (optional, enhances spinach flavor)
Instructions
- Preheat oven to 375°F (190°C).
- Roll out the pie crust into a pie dish. Prick the bottom with a fork and pre-bake for 10 minutes to avoid sogginess.
- Heat olive oil or butter in a skillet. Add onion and garlic (if using) and sauté until fragrant. Add spinach and cook until wilted. Remove from heat and drain excess liquid.
- In a mixing bowl, whisk together eggs, ricotta cheese, milk (or cream), Parmesan, salt, pepper, and nutmeg. Stir in the cooked spinach mixture.
- Pour the filling into the pre-baked crust. Smooth the top and sprinkle with extra Parmesan if desired.
- Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
- Allow the quiche to cool for 5–10 minutes before slicing and serving.
Notes
- Always drain spinach well (especially frozen) to avoid a watery quiche.
- Pre-bake (blind bake) the crust for best results.
- Add extra flavor with sun-dried tomatoes, mushrooms, or feta cheese.
- Quiche can be served warm, cold, or at room temperature, making it perfect for entertaining.
- For a low-carb version, make it crustless—just grease the pie dish and pour the filling directly in.
- Prep Time: 15 minutes
- Cook Time: 40 minutes