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

Preheat oven to 375°F. Prick the pie crust with a fork and bake for 5 minutes. Remove and set aside.
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.
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.
Assemble: Pour the mixture into the pie crust. Top with halved cherry tomatoes, remaining mozzarella, and remaining Parmesan.
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.
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