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
Scale
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.
