Ricotta Spinach Quiche

Ricotta Spinach Quiche

Quick Benefits

Ricotta Spinach Quiche is the perfect blend of comfort and nutrition. It’s loaded with protein from eggs and ricotta, packed with iron-rich spinach, and bursting with herby, cheesy flavor in every bite. Ideal for brunch, lunch, or even a light dinner, this dish is a reliable make-ahead meal that reheats beautifully. Plus, it’s easy to customize based on your favorite ingredients!

Essential Ingredients

  • 1 9-inch deep dish pie crust (frozen, refrigerated, or homemade)
  • 2 Tbsp butter
  • 1 ½ cups packed baby spinach leaves
  • ⅓ cup chopped green onions
  • 2 medium cloves garlic, minced
  • 6 large eggs
  • 1 cup heavy cream
  • ¾ cup ricotta cheese
  • 2 Tbsp grated Parmesan cheese, divided use
  • 1–2 Tbsp fresh basil, chopped
  • ½ tsp salt
  • ½ tsp black pepper or ¼ tsp crushed red pepper flakes
  • ½ tsp onion powder
  • ⅛ tsp ground nutmeg
  • 1 ½ cups shredded mozzarella or provolone
  • 8–10 cherry tomatoes, halved

Preparation Steps

  1. Preheat oven to 375°F. Prick the pie crust with a fork and bake for 5 minutes. Remove and set aside.
  2. Sauté Veggies: In a skillet, melt butter and sauté spinach and green onions until wilted (1–2 minutes). Add garlic and cook 1 minute more. Let cool slightly.
  3. Mix Filling: In a bowl, whisk eggs, heavy cream, ricotta, basil, salt, pepper, onion powder, and nutmeg. Stir in the sautéed vegetables, 1 cup mozzarella, and 1 Tbsp Parmesan.
  4. Assemble: Pour the mixture into the pie crust. Top with halved cherry tomatoes, remaining mozzarella, and remaining Parmesan.
  5. Bake: Bake at 375°F for 10 minutes, then reduce oven to 350°F and continue baking for 30–40 minutes or until center is set.
  6. Cool & Serve: Let cool for at least 15 minutes before slicing for clean cuts.

Health Benefits

  • Spinach is rich in iron, folate, and vitamins A and C.
  • Eggs offer high-quality protein and essential amino acids.
  • Ricotta cheese adds creaminess while providing calcium and more protein.
  • Tomatoes are high in antioxidants like lycopene. This quiche is a balanced meal with carbs, healthy fats, and vegetables all in one slice.

Serving Suggestions

Serve your quiche with:

  • A light arugula or mixed green salad.
  • Roasted potatoes or fruit salad on the side.
  • A dollop of Greek yogurt or sour cream on top.
  • For brunch, pair it with a mimosa or fresh-squeezed juice.

Creative Variations

  • Add Protein: Crumbled bacon, sausage, or diced ham.
  • Change the Cheese: Feta, goat cheese, or sharp cheddar.
  • Go Veggie-Heavy: Mushrooms, bell peppers, or sun-dried tomatoes.
  • Use Crust Alternatives: Try a hash brown crust or go crustless for low-carb!

Storage Tips

  • Refrigerate: Store leftovers covered in the fridge for up to 4 days.
  • Freeze: Wrap tightly and freeze individual slices. Reheat in the oven or microwave.
  • Reheat: Warm slices in a 325°F oven for 10–15 minutes or microwave for 1–2 minutes.

Pro Tips

  • Use room temperature eggs and cream for a smoother filling.
  • Don’t skip the pre-bake on your crust—it prevents sogginess.
  • Allow the quiche to rest before slicing for neater portions.
  • Check doneness by gently shaking the dish—the center should be slightly jiggly but not liquid.

Frequently Asked Questions

Q: Can I make this quiche ahead of time?
A: Yes! You can prepare it the night before, refrigerate it, and bake it in the morning.

Q: Can I use frozen spinach?
A: Absolutely. Just thaw and squeeze out excess water before sautéing.

Q: Can I make it crustless?
A: Yes, simply pour the mixture into a greased baking dish and bake as directed.

Q: How do I keep the crust from getting soggy?
A: Pre-baking (blind baking) helps. You can also brush the crust with egg white before filling.

Nutrition Facts (Approximate per serving – based on 8 servings)

  • Calories: 418
  • Protein: 19g
  • Fat: 33g
  • Carbs: 10g
  • Fiber: 1g

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