Ricotta and spinach quiche fills a flaky pie crust with a silky custard of ricotta, eggs, cream, and Parmesan, plus tender spinach and sweet onion for a touch of color.
It works for brunch, lunch, or a light dinner, and it tastes good warm or at room temperature. A pinch of nutmeg ties the creamy filling together, and the whole quiche bakes in about forty five minutes.
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Why This Ricotta and Spinach Quiche Recipe Works
Cooking the onion and spinach first removes extra moisture, which keeps the custard firm and the crust crisp instead of soggy.
Ricotta makes the filling lighter and creamier than eggs and cream alone, and Parmesan adds a salty, nutty depth.
Pre baking the crust for a short time sets the dough so the filling does not leak through the bottom.
Ingredients for Ricotta and Spinach Quiche
- For the crust and filling: 1 refrigerated pie crust (9 inch), 1 tablespoon olive oil, 1 small onion, 2 cups chopped fresh spinach, 1 cup ricotta cheese, 3 large eggs, 1 cup heavy cream, and 1/2 cup grated Parmesan cheese.
- For seasoning: 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg.
Pie crust. A store bought or homemade crust works, and pricking the bottom with a fork keeps it from puffing up.
Ricotta cheese. Adds soft, creamy body to the custard, so use whole milk ricotta for the smoothest result.
Eggs and cream. Together they set into a tender custard that slices cleanly after a short rest.
Spinach and onion. Cooked first, they add flavor and color without releasing extra water into the filling.
Nutmeg. A small pinch brings warmth that suits both the spinach and the dairy.
How to Make Ricotta and Spinach Quiche
1. Heat the oven Heat the oven to 375 degrees F and fit the pie crust into a nine inch quiche dish or pie plate, pricking the bottom with a fork.
2. Pre bake the crust Bake the crust for eight minutes until set, then remove it and leave the oven on.
3. Cook the onion Warm the olive oil in a skillet over medium heat and cook the chopped onion for about five minutes until translucent.
4. Wilt the spinach Add the spinach and cook for about two minutes until wilted, then cool the mixture and squeeze out any extra liquid.
5. Mix the custard Whisk the ricotta, eggs, cream, Parmesan, salt, pepper, and nutmeg until smooth, then fold in the cooled spinach and onion.
6. Fill and bake Pour the filling into the crust and bake for thirty five to forty minutes, until the center is set and the top is golden.
7. Rest before slicing Let the quiche rest for ten minutes so the custard firms up, then cut it into eight wedges.
How to Serve Ricotta and Spinach Quiche
Serve wedges warm with an Italian house salad for a light lunch, or set them out for brunch with sour cream coffee cake. A banana blueberry smoothie and a caramel coffee frappe round out the table for guests who like something cold. The quiche also tastes good at room temperature, so it travels well to a potluck.
How to Store and Reheat Ricotta and Spinach Quiche
Cool the quiche within two hours and refrigerate it, covered, for up to four days. Reheat slices in the oven at 350 degrees F for about fifteen minutes until they reach 165 degrees F. Skip freezing, since the custard can turn watery after thawing, and do not leave it out for more than two hours.
Tips and Variations for Ricotta and Spinach Quiche
Flag the allergens. This quiche contains egg, milk, and wheat, so check the pie crust label for other allergens like soy.
Cook the eggs fully. Bake until the center is set and the filling reaches 160 degrees F, since custards with eggs need full cooking.
Squeeze out the spinach. Extra water makes a runny filling, so press the cooked spinach in a towel or sieve before folding it in.
Shield the crust. If the edge browns too fast, cover it with a strip of foil for the rest of the bake.
Add a protein. Cooked bacon or diced ham stirred into the filling adds a salty note without changing the bake time.
Change the cheese. Gruyere or cheddar can replace half of the Parmesan if you want a different flavor.
Use a deep dish. A deep nine inch dish holds the filling safely, and a baking sheet underneath catches any drips.
Check trusted guidance. For safe handling of egg dishes, see this Montana State University Extension egg fact sheet.
Frequently Asked Questions About Ricotta and Spinach Quiche
Can I make ricotta and spinach quiche ahead?
Yes. Bake it a day ahead, refrigerate it, and reheat slices, or serve it at room temperature.
Why is my ricotta and spinach quiche watery?
Wet spinach or ricotta releases liquid, so squeeze out the spinach and drain loose ricotta before mixing.
Can I use frozen spinach in ricotta and spinach quiche?
Yes. Thaw it, squeeze it very dry, and use about half a cup in place of the fresh spinach.
Can I skip the pre baked crust?
You can, but the bottom may stay softer, so pre baking for eight minutes gives a firmer base.
How do I know the quiche is done?
The center should barely jiggle, the edges should be set, and a knife near the middle should come out clean.
Elegant Ricotta and Spinach Quiche
Equipment
- Nine inch pie plate
- Large skillet
- Whisk
Ingredients
Main Ingredients
- 1 refrigerated pie crust 9 inch
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cup fresh spinach chopped
- 1 cup whole milk ricotta cheese
- 3 large eggs
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp black pepper
- 1 pinch nutmeg
Instructions
Cooking
- Pre bake. Fit the crust in a 9 inch dish, prick it, and bake at 375 degrees F for 8 minutes.
- Saute. Cook the onion in oil for 5 minutes, then wilt the spinach for 2 minutes, cool, and squeeze dry.
- Whisk. Whisk the ricotta, eggs, cream, Parmesan, salt, pepper, and nutmeg until smooth.
- Fill. Fold in the vegetables and pour the filling into the crust.
- Bake. Bake 35 to 40 minutes until set and 160 degrees F inside.
- Rest. Rest 10 minutes before slicing.
