If you have a hankering for something both elegant and comforting, then you are in for a treat with The Ultimate Ricotta Spinach Quiche Recipe. This dish is a beautiful balance of creamy ricotta cheese, vibrant spinach, and a luscious custard filling all nestled inside a perfectly flaky pie crust. Whether you’re aiming to impress guests at brunch or simply delight yourself with a flavorful homemade meal, this quiche delivers every time with its irresistible texture and fresh, savory flavors.
Ingredients You’ll Need
The magic behind The Ultimate Ricotta Spinach Quiche Recipe lies in its simple yet essential ingredients, each chosen to contribute to its rich taste, satisfying texture, and stunning appearance. From fresh spinach that adds a pop of green to the creamy ricotta that brings lusciousness, every component plays a starring role.
- Pie crust: Use a 9-inch homemade or store-bought crust for a buttery, flaky base that holds everything together perfectly.
- Ricotta cheese: Provides a creamy, mild tang that’s crucial for the custard’s richness.
- Fresh spinach: Adds earthiness and vibrant color, and wilting it beforehand concentrates the flavor.
- Large eggs: They set the custard and give the quiche structure and a tender bite.
- Milk or half-and-half: Creates a silky custard, with half-and-half lending even more creaminess.
- Grated Parmesan cheese: Introduces a nutty, salty depth that elevates every forkful.
- Salt and black pepper: Essential seasonings that bring out the flavors fully.
- Ground nutmeg (optional): A pinch gives a subtle warmth and complexity to the dish.
- Olive oil: For sauteing the spinach gently without overpowering its freshness.
How to Make The Ultimate Ricotta Spinach Quiche Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 375°F (190°C). Roll out the pie crust and place it into your tart or pie pan. To avoid a soggy bottom and ensure a crisp shell, blind bake the crust with parchment paper and baking weights for 15 minutes. Remove the weights and bake for an additional 5 minutes to set the crust perfectly.
Step 2: Cook and Dry the Spinach
While the crust bakes, gently sauté the fresh spinach in a skillet with just a touch of olive oil until it’s wilted and tender. This step softens the greens and intensifies their flavor. After cooking, let the spinach cool and squeeze out any excess moisture—this prevents your quiche from becoming watery.
Step 3: Create the Ricotta Base
Spread the creamy ricotta evenly over the bottom of your pre-baked crust. This layer will add a rich texture base beneath the custard, giving each slice a delightful creaminess that makes The Ultimate Ricotta Spinach Quiche Recipe stand out.
Step 4: Mix the Custard Filling
In a mixing bowl, whisk together the eggs, milk or half-and-half, grated Parmesan, salt, pepper, and that pinch of nutmeg if you’re using it. Stir the drained spinach into the custard, ensuring it’s well distributed. This combination creates a silky, flavorful filling that’s light yet satisfying.
Step 5: Assemble and Bake the Quiche
Pour the custard and spinach mixture over the ricotta layer in the crust. Gently tap the pan on the counter to release any trapped air bubbles, allowing for an even bake. Bake in the oven for 35 to 40 minutes, until the center is set and the top achieves a beautiful, light golden hue.
Step 6: Rest and Serve
Once out of the oven, allow your quiche to rest for 10 minutes. This makes slicing cleaner and helps the flavors to settle. The result? A perfectly creamy yet firm quiche bursting with fresh spinach and creamy ricotta—truly The Ultimate Ricotta Spinach Quiche Recipe experience.
How to Serve The Ultimate Ricotta Spinach Quiche Recipe
Garnishes
Elevate your presentation with a sprinkle of fresh herbs like chopped parsley or basil, or a scatter of shaved Parmesan for a touch of elegance. A light drizzle of extra virgin olive oil or a few cherry tomatoes on top can add both color and a burst of freshness.
Side Dishes
This quiche pairs beautifully with a crisp green salad tossed with a tangy vinaigrette, which contrasts nicely with the richness. Roasted vegetables or a simple fruit salad can also make for refreshing accompaniments that balance the meal well.
Creative Ways to Present
For a brunch party, serve The Ultimate Ricotta Spinach Quiche Recipe in mini tart pans for adorable individual portions. Alternatively, present slices alongside flaky, warm croissants or alongside a hearty grain salad for a more substantial dinner option. The versatility makes it a star on any table.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your quiche tightly in plastic wrap or foil and refrigerate. It will keep its fresh taste and texture beautifully for up to 3 days, making it perfect for quick meals on busy days.
Freezing
You can freeze the quiche either whole or sliced. Wrap well in plastic and foil to prevent freezer burn. It’s best consumed within 1-2 months. When ready to enjoy, thaw overnight in the fridge for the best texture.
Reheating
Reheat slices gently in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through, which keeps the crust crisp and the filling creamy. Avoid microwaving if possible, as it can make the crust soggy.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! If using frozen spinach, just be sure to thaw it completely and squeeze out as much water as possible to prevent a soggy quiche. The flavor will still be delightful.
Is it necessary to blind bake the crust?
Blind baking the crust helps to avoid a soggy bottom by setting the crust before adding the wet filling. This step is highly recommended for the best texture in The Ultimate Ricotta Spinach Quiche Recipe.
Can I substitute ricotta with cottage cheese?
You can, but the texture and flavor will be a bit different. Ricotta offers a creamier, smoother base that is key to this quiche’s lusciousness, so for the best results, stick to ricotta if possible.
How do I know when the quiche is fully cooked?
The quiche is done when the center is set and no longer jiggles when you gently shake the pan. The top should be lightly golden, indicating it’s cooked through without being overdone.
Can I make this quiche vegetarian-friendly?
This recipe is already vegetarian since it’s packed with spinach and cheese. To keep it that way, just avoid adding any meat toppings. It’s a perfect option for a satisfying meatless meal.
Final Thoughts
There’s something truly special about biting into The Ultimate Ricotta Spinach Quiche Recipe—a perfect harmony of creamy, fresh, and savory all wrapped in a flaky crust. It’s one of those dishes that feels fancy yet is surprisingly simple to pull together. I wholeheartedly encourage you to give this recipe a try and experience the joy it brings to any meal. Happy baking!
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The Ultimate Ricotta Spinach Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Quiche
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Ultimate Ricotta Spinach Quiche is a creamy, savory pie featuring a rich ricotta cheese base layered with sautéed spinach and a flavorful egg custard. Perfect for brunch or a light dinner, it combines a flaky pie crust with wholesome ingredients for a satisfying dish that serves six.
Ingredients
Pie Crust
- 1 9-inch pie crust (homemade or store-bought)
Filling
- 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)
Other
- Olive oil (for sautéing spinach)
- Parchment paper and pie weights (for blind baking)
Instructions
- Preheat and Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust and place it into a tart or pie pan. Cover the crust with parchment paper and fill with weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for an additional 5 minutes until the crust is lightly cooked and slightly golden.
- Sauté Spinach: In a skillet, heat a small amount of olive oil over medium heat. Add the fresh spinach and sauté just until wilted. Remove from heat, cool slightly, then squeeze out any excess moisture to avoid a soggy quiche.
- Prepare Ricotta Layer: Spread the ricotta cheese evenly along the bottom of the pre-baked pie crust, forming a creamy base layer for the filling.
- Mix Custard: In a mixing bowl, whisk together the eggs, milk or half-and-half, grated Parmesan cheese, salt, pepper, and nutmeg if using. Stir in the sautéed spinach until evenly combined.
- Assemble the Quiche: Pour the spinach and egg custard mixture over the ricotta layer in the crust. Gently tap the pan on the counter to release any trapped air bubbles and ensure an even filling.
- Bake the Quiche: Place the quiche in the preheated oven and bake for 35 to 40 minutes, or until the center is set and the top is lightly golden brown.
- Rest and Serve: Remove the quiche from the oven and let it rest for 10 minutes before slicing. This allows the filling to set properly and makes slicing easier. Serve warm or at room temperature.
Notes
- Using fresh spinach is recommended for best texture; if using frozen, make sure it is fully thawed and excess water squeezed out.
- Blind baking the crust prevents it from becoming soggy when adding the wet custard filling.
- You can substitute milk with half-and-half or cream for a richer quiche.
- Adding a pinch of nutmeg enhances the flavor but can be omitted if preferred.
- Store leftovers in the refrigerator for up to 3 days and reheat gently before serving.
- For a gluten-free option, use a gluten-free pie crust.
