Go Back
Spinach Ricotta Quiche baked golden with fresh spinach and creamy ricotta filling.

Spinach and Ricotta Quiche

A creamy and colorful quiche with a flaky crust, packed with fresh spinach and smooth ricotta cheese, perfect for brunch or a cozy dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Brunch, Dinner
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust and Filling
  • 1 pie crust 1 pie crust Use store-bought or homemade
  • 1 cup 1 cup fresh spinach, chopped Fresh spinach preferred
  • 1 cup 1 cup ricotta cheese
  • 3 large 3 eggs
  • 1/2 cup 1/2 cup milk
  • 1/2 cup 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Nutmeg (optional) For extra flavor

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, whisk together the eggs and milk until frothy.
  3. Add the ricotta cheese, chopped spinach, Parmesan cheese, salt, pepper, and a pinch of nutmeg if desired. Stir until blended.
  4. Place the pie crust in a pie pan and pour the spinach and cheese mixture into the crust.
Baking
  1. Bake for 30-35 minutes or until the quiche is set and the top is lightly golden.
  2. Allow it to cool slightly before slicing and serving.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes. For a vegan version, substitute ricotta with cashew cheese and use flax eggs.