Ricotta Spinach Quiche – Full Recipe
Introduction
This Ricotta Spinach Quiche is a light, creamy, and protein-packed dish that makes the perfect breakfast, brunch, or light dinner. It combines fluffy ricotta cheese, fresh spinach, and eggs baked in a buttery crust — giving you a savory, melt-in-your-mouth flavor with every bite.
It’s nutritious, versatile, and can be made ahead for easy meal prep!
Preparation time: 15 minutes
Cooking time: 35–40 minutes
Total time: 50–55 minutes
Servings: 6–8 slices
Ingredients
For the Crust (Optional – can use store-bought or crustless)
1 ¼ cups all-purpose flour (or whole wheat flour)
½ tsp salt
8 tbsp (1 stick) cold butter, cubed
3–4 tbsp cold water
For the Filling
1 tbsp olive oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
3 cups fresh spinach (or 1 cup frozen, thawed & squeezed dry)
4 large eggs
¾ cup ricotta cheese
½ cup milk (or cream for richer texture)
½ cup grated Parmesan or mozzarella cheese
¼ tsp nutmeg (optional, but adds great flavor)
Salt & pepper to taste
Instructions
1. Prepare the Crust (Skip if using store-bought)
In a bowl, mix flour and salt.
Cut in butter until mixture resembles coarse crumbs.
Add cold water gradually, mixing until dough forms.
Wrap and refrigerate for 15–30 minutes.
Roll out and fit into a pie dish. Prick the bottom with a fork.
Pre-bake at 180°C (350°F) for 10 minutes.
2. Prepare the Spinach Filling
In a skillet, heat olive oil or butter.
Sauté onions until translucent.
Add garlic and cook for 30 seconds.
Add spinach and cook until wilted (or warmed if using frozen).
Remove from heat and cool slightly.
3. Make the Egg-Ricotta Mixture
In a bowl, whisk together eggs, ricotta, milk, Parmesan, nutmeg, salt, and pepper.
Stir in the cooked spinach mixture until evenly combined.
4. Assemble the Quiche
Pour the filling into the pre-baked crust (or directly into a greased pie dish for crustless).
Sprinkle extra cheese on top if desired.
5. Bake
Bake at 180°C (350°F) for 30–35 minutes or until the center is set and the top is lightly golden.
Cool for 10–15 minutes before slicing.
Tips
For a crustless version, grease the pie dish well and skip the crust step.
You can substitute spinach with kale, Swiss chard, or broccoli.
Add extras like mushrooms, sun-dried tomatoes, or feta for more flavor.
Store leftovers in the refrigerator for up to 4 days or freeze for 1 month.
Health Benefits
Ricotta cheese: High in protein and calcium, supports muscle health.
Spinach: Rich in iron, vitamin K, and antioxidants.
Eggs: Great source of protein, vitamin D, and healthy fats.
Olive oil: Heart-healthy monounsaturated fats.
Final Thoughts
This Ricotta Spinach Quiche is a wholesome, elegant, and easy-to-make dish that fits any occasion — from Sunday brunch to quick weekday meals. Serve it with a fresh salad or roasted vegetables for a balanced plate.