Name: The Ultimate Ricotta Spinach Quiche
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 9-inch pie crust (homemade or store-bought); 1 cup ricotta cheese; 4 cups fresh spinach (or 1 cup frozen spinach, thawed and drained); 4 large eggs; 3/4 cup milk or half-and-half; 1/4 cup grated Parmesan cheese; 1/2 tsp salt; 1/4 tsp black pepper; Pinch of ground nutmeg (optional)

This Ricotta Spinach Quiche is the kind of savory comfort food that brings everyone to the table. With a flaky golden crust, a creamy ricotta layer, and tender wilted spinach folded into a custardy filling, it’s everything you want in a quiche. Whether you’re planning a holiday brunch or a lazy Sunday breakfast, this dish delivers both elegance and heartiness.

What makes this quiche extra special is the contrast of textures. You’ve got the buttery crunch of the crust, the smooth richness of ricotta, and pops of green throughout from the spinach. Serve it warm or at room temperature with a light salad or a cup of tea for a meal that feels simple but tastes luxurious.

What Kind of Crust Should I Use?

A store-bought pie crust works perfectly if you’re short on time, but if you want to go the extra mile, a homemade buttery tart crust will elevate the dish even more. Blind-baking the crust before adding the filling is key to avoiding a soggy bottom and ensures every bite has that crisp, flaky texture.

Ingredients for the Ultimate Ricotta Spinach Quiche

Pie Crust: This is your base and adds that essential flaky bite. Pre-bake it for best results.
Ricotta Cheese: Brings a soft, creamy texture and a subtle tang that balances the spinach beautifully.
Fresh Spinach: Lightly sautéed, it adds color and a mild earthiness. You can substitute with frozen spinach (thawed and well-drained).
Eggs: The backbone of the custard filling, giving structure and richness.
Milk or Half-and-Half: Adds creaminess and helps bind the filling.
Parmesan Cheese: A salty, nutty layer of flavor that complements the ricotta.
Salt & Pepper: Essential seasonings to bring everything together.
Nutmeg (Optional): Just a pinch adds warmth and complexity to the custard.

How To Make the Ultimate Ricotta Spinach Quiche

Step 1: Prep and Blind-Bake the Crust

Preheat your oven to 375°F (190°C). If you’re using a homemade crust, roll it out and press it into a tart or pie pan. Line it with parchment and fill with pie weights or dried beans, then bake for 15 minutes. Remove the weights and bake for another 5 minutes until lightly golden.

Step 2: Sauté the Spinach

While the crust bakes, heat a drizzle of olive oil in a skillet over medium heat. Add the fresh spinach and cook just until wilted, about 2-3 minutes. Remove from heat and let cool slightly. Squeeze out excess moisture if needed, especially if using frozen spinach.

Step 3: Make the Ricotta Layer

In a medium bowl, mix the ricotta cheese with a pinch of salt and pepper. Spread this layer over the bottom of the pre-baked crust. This will act as a creamy base for the quiche.

Step 4: Mix the Egg Custard

In a separate bowl, whisk together the eggs, milk (or half-and-half), Parmesan cheese, salt, pepper, and a small pinch of nutmeg if using. Stir in the wilted spinach.

Step 5: Assemble and Bake

Carefully pour the custard mixture over the ricotta layer in the crust. Tap the pan gently to remove air bubbles. Bake for 35 to 40 minutes, or until the center is set and the top is slightly golden. Let it rest for 10 minutes before slicing.

Serving and Storing Your Ricotta Spinach Quiche

This quiche is a brunch superstar, but it transitions seamlessly into lunch or even a light dinner. Serve warm straight from the oven, or let it cool to room temperature for a more sliceable texture. It pairs wonderfully with fresh fruit, a side salad, or a crisp white wine.

For storing, let the quiche cool completely before covering tightly with plastic wrap or placing in an airtight container. It keeps well in the refrigerator for up to 4 days. To reheat, warm slices in the oven at 325°F (165°C) for about 10 minutes. You can also freeze it for up to 2 months—wrap it tightly in foil and place in a freezer-safe bag.

Frequently Asked Questions

Can I make this quiche ahead of time?

Yes, absolutely. You can make it a day in advance and store it in the fridge. Reheat gently in the oven before serving.

What’s the best substitute for fresh spinach?

Frozen spinach works great—just thaw it completely and squeeze out all the excess liquid before adding to the mixture.

Can I use a different cheese besides ricotta?

Sure! Cottage cheese, goat cheese, or feta can be used, though it will change the texture and flavor.

How do I know when the quiche is fully cooked?

The center should be set and no longer jiggly. Insert a knife near the center; if it comes out clean, it’s done.

Can I make this crustless?

You can! Just grease your baking dish well and skip the crust. It will bake faster, so check for doneness around 30 minutes.

Want More Breakfast Ideas?

If you enjoyed this Ricotta Spinach Quiche, try out these delicious recipes next:

Overnight Crème Brûlée French Toast for a sweet make-ahead morning treat.
Bacon, Egg, and Hash Brown Casserole packed with savory breakfast classics in one dish.
Light Lemon Basil Pasta Salad with Chicken for a zesty lunch option after your quiche.
Healthy Banana Oatmeal Muffins that are perfect for grab-and-go mornings.
Easy Thai Red Curry Dumpling Soup if you’re craving a comforting, cozy bowl next.

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And let me know in the comments how yours turned out. Did you use homemade crust or store-bought? Try it with goat cheese or mix in mushrooms?

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