This Elegant Ricotta and Spinach Quiche is a beautiful, savory dish with a buttery, flaky crust and a creamy filling made with ricotta cheese, fresh spinach, eggs, and Parmesan. Every slice is rich, delicate, and full of comforting flavor.
Perfect for weekend brunch, a light lunch, a holiday gathering, or an easy make-ahead dinner, this homemade quiche looks impressive while using simple, everyday ingredients. Serve it warm or at room temperature with a fresh green salad for a delicious meal everyone will love.
Recipe Overview
- Prep Time: 25 minutes
- Cook Time: 45–55 minutes
- Cooling Time: 10–15 minutes
- Total Time: About 1 hour 25 minutes
- Servings: 6–8
- Course: Breakfast, Brunch, Lunch
- Cuisine: French-Inspired
- Diet: Vegetarian
Ingredients
For the Crust
- 1 refrigerated 9-inch pie crust, homemade or store-bought
- A little flour, for dusting if needed
Shortcut: Use a ready-made pie crust to make preparation easier.
For the Ricotta and Spinach Filling
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 5 ounces (about 140 g) fresh baby spinach
- 1 cup whole-milk ricotta cheese
- 4 large eggs
- ½ cup heavy cream
- ¼ cup whole milk
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried thyme
- ½ cup shredded mozzarella cheese (optional)
For Garnishing
- A few fresh spinach leaves
- Fresh thyme leaves
- A little extra Parmesan cheese
Instructions
Step 1: Prepare the Pie Crust
Kartoffel-Quiche – das BESTE Rezept mit Mürbeteig | Einfach Backen
Preheat your oven to 375°F (190°C).
Place the pie crust into a 9-inch pie or quiche pan. Gently press it into the bottom and sides, trimming any excess pastry if necessary.
Prick the bottom lightly with a fork to help prevent air pockets from forming.
Line the crust with parchment paper and fill it with pie weights or dried beans. Blind-bake for 12–15 minutes.
Carefully remove the parchment paper and weights, then bake for another 5 minutes until the base looks dry but not deeply browned.
Set aside while you prepare the filling.
Step 2: Sauté the Onion and Garlic
Cuscús con pollo y verduras, estupenda y fácil receta paso a paso
Heat the olive oil in a skillet over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Avoid browning the garlic too much, as this can make the flavor bitter.
Step 3: Cook the Spinach
Frying spinach with onion and garlic in frying pan
Add the fresh spinach to the skillet in batches if needed. Cook for 2–3 minutes, stirring, until wilted.
Remove the pan from the heat and allow the mixture to cool slightly.
Important: Squeeze or press out excess liquid from the cooked spinach before adding it to the filling. This helps keep the quiche creamy instead of watery.
Step 4: Prepare the Creamy Ricotta Mixture
Cooking spinach quiche healthy homemade tart with spinach and cheese. Step by step recipe.
In a large mixing bowl, add the ricotta cheese, eggs, heavy cream, milk, Parmesan, nutmeg, salt, black pepper, and dried thyme.
Whisk until the mixture is well combined. A few small ricotta lumps are perfectly fine and will give the quiche a lovely, soft texture.
If using mozzarella, stir it into the mixture now.
Step 5: Combine the Filling
Ricotta and Spinach Frittata in Air Fryer – Delicious Recipes
Fold the cooked spinach, onion, and garlic into the ricotta mixture.
Stir gently until the spinach is evenly distributed throughout the filling.
Taste a small amount of the cooked spinach mixture before combining, if desired, and adjust the seasoning to your preference.
Step 6: Fill the Crust
Ready for backing spinach quiche mixer
Pour the filling into the prepared crust and spread it evenly with a spatula.
Sprinkle a little extra Parmesan over the top for a golden finish.
Place the quiche pan on a baking sheet to make it easier to transfer into the oven and catch any drips.
Step 7: Bake Until Set
Perfect Spinach Ricotta Quiche Recipe: Creamy & Foolproof
Bake at 375°F (190°C) for 30–40 minutes, or until the edges are set and the center has only a slight wobble.
If the crust begins browning too quickly, loosely cover the edges with foil.
For food safety, the center of an egg-based quiche should reach 160°F (71°C). Avoid overbaking, which can make the filling dry or rubbery.
Step 8: Rest, Garnish, and Serve
Quiche open tart pie with spinach and ricotta cheese. French cuisine.
Remove the quiche from the oven and let it rest for 10–15 minutes before slicing. This allows the filling to finish setting and makes cleaner slices.
Garnish with fresh thyme, a few spinach leaves, or a light sprinkle of Parmesan.
Serve warm or at room temperature with a crisp green salad, roasted vegetables, or fresh fruit.
Tips for the Perfect Ricotta and Spinach Quiche
- Drain the spinach well: Excess moisture is one of the main reasons a quiche becomes watery.
- Use whole-milk ricotta: It creates a richer, creamier filling.
- Blind-bake the crust: This helps prevent a soggy bottom.
- Don’t overmix: Whisk the eggs and dairy until combined, then gently fold in the vegetables.
- Let it rest: A short resting period helps the filling hold together when sliced.
- Watch the center: The quiche should be set but still tender, not dry.
Delicious Variations
Spinatquiche mit Feta – einfach und köstlich zubereitet – Chef Kochen
Spinach and Feta Quiche
Replace some of the Parmesan with crumbled feta for a tangy, Mediterranean-inspired flavor.
Savory Spinach and Mushroom Quiche Recipe | ItsOnly.Recipes
Mushroom and Spinach Quiche
Sauté 1 cup of sliced mushrooms with the onion. Cook off their moisture before mixing them into the filling.
Quiche fondante aux épinards, ricotta et tomates cerise – TopAssiette.com
Tomato and Herb Quiche
Add halved cherry tomatoes and fresh basil for a bright, summery twist. Pat the tomatoes dry to reduce excess moisture.
Crustless Quiche with Spinach and Ricotta – Tasty Low Carb
Crustless Ricotta Spinach Quiche
Grease a baking dish well, skip the pastry, and pour in the filling. Bake until the center is set, checking early because the cooking time may vary.
What to Serve with Spinach Ricotta Quiche
Lunch with spinach quiche and potatoes
8
This quiche is delicious with:
- A simple green salad with lemon vinaigrette
- Roasted baby potatoes
- Tomato and cucumber salad
- Grilled asparagus or roasted carrots
- Fresh fruit and crusty bread
- A bowl of vegetable soup
For brunch, serve it alongside fresh berries, roasted potatoes, and coffee or tea.
Storage and Reheating
Refrigerator: Allow the quiche to cool, then cover and refrigerate within 2 hours of cooking. Store for up to 3–4 days.
Freezer: Freeze individual slices in airtight wrapping or a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
Oven reheating: Warm slices at 325°F (165°C) until heated through.
Microwave reheating: Heat individual slices in short intervals until warm. The crust may soften slightly.
Make-ahead tip: Bake the quiche a day in advance, refrigerate it, and reheat gently before serving.
Frequently Asked Questions
1. Can I use frozen spinach?
Yes. Thaw the spinach completely and squeeze out as much liquid as possible before adding it to the filling. Use approximately 5–6 ounces of thawed, well-drained spinach.
2. Why is my quiche watery?
Too much moisture from spinach, tomatoes, or other vegetables can make the filling watery. Cook vegetables first and drain them thoroughly before adding them to the egg mixture.
3. Can I make this quiche without heavy cream?
Yes. Replace the heavy cream with additional whole milk, although the filling may be a little less rich. Avoid using very watery dairy alternatives unless the recipe is adjusted for them.
4. How do I know when the quiche is done?
The edges should be set, and the center should have only a slight wobble. For an egg-based quiche, check that the center reaches 160°F (71°C).
5. Can I make this recipe without a pastry crust?
Absolutely! Grease a baking dish and pour the filling directly into it. Bake until the center is set, checking early since the cooking time will differ from the crusted version.
6. Is ricotta and spinach quiche suitable for vegetarians?
Yes. This version is vegetarian, but not vegan because it contains eggs and dairy. If serving strict vegetarians, check that the Parmesan cheese uses a vegetarian-friendly rennet.
Printable Recipe Card
Elegant Ricotta and Spinach Quiche
Quiche open tart pie with spinach and ricotta cheese. French cuisine.
A creamy, savory quiche filled with ricotta, spinach, Parmesan, and herbs in a flaky pastry crust. Perfect for brunch, lunch, or a light dinner.
PREP TIME
25 minutes
COOK TIME
45–55 minutes
TOTAL TIME
About 1 hr 25 min
SERVINGS
6–8
Ingredients
- 1 refrigerated 9-inch pie crust
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 5 ounces fresh baby spinach
- 1 cup whole-milk ricotta
- 4 large eggs
- ½ cup heavy cream
- ¼ cup whole milk
- ½ cup grated Parmesan
- ½ cup shredded mozzarella, optional
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
Instructions
- Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch pan.
- Blind-bake the crust with pie weights for 12–15 minutes. Remove weights and bake for another 5 minutes.
- Sauté onion in olive oil for 3–4 minutes. Add garlic and cook for 30 seconds.
- Add spinach and cook until wilted. Drain or squeeze out excess liquid.
- Whisk ricotta, eggs, cream, milk, Parmesan, nutmeg, salt, pepper, and thyme.
- Fold in the spinach mixture and optional mozzarella.
- Pour into the crust and sprinkle with extra Parmesan.
- Bake for 30–40 minutes, until set and the center reaches 160°F (71°C).
- Rest for 10–15 minutes, garnish, slice, and serve.
