Go Back
–+ servings
Spinach Ricotta Quiche

Spinach Ricotta Quiche: The Ultimate Easy Recipe

Indulge in the creamy deliciousness of a Spinach Ricotta Quiche packed with fresh spinach and velvety ricotta perfect for brunch or dinner.
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
Calories: 280kcal
Cost: $15

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • Quiche mold or pie dish
  • Skillet

Ingredients

  • 1 pre-made or homemade pie crust
  • 1 cup ricotta cheese
  • 1 cup fresh spinach
  • 1/2 cup grated Parmesan or Mozzarella cheese
  • 3 eggs
  • 1/2 cup heavy cream
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 chopped clove garlic (optional)
  • 1/2 chopped onion onion (optional)

Instructions

  • Preheat your oven to 180°C (350°F) and prepare the pie crust in a quiche mold, pricking the base with a fork.
  • Pre-bake the crust in the oven for 10 minutes.
  • In a skillet, heat olive oil over medium heat, add chopped onion and garlic (if using), and sauté until soft.
  • Add spinach to the skillet and cook until wilted.
  • In a bowl, whisk together eggs, heavy cream, ricotta, nutmeg, salt, pepper, and grated cheese.
  • Stir in the cooked spinach mixture into the egg and cheese mixture.
  • Pour the filling into the pre-baked crust and smooth it out.
  • Bake for 35-40 minutes until the top is golden and the center feels firm.
  • Let the quiche cool for a few minutes before slicing and serving.

Notes

This quiche can be refrigerated for up to 3 days or frozen for up to 2 months; reheat in the oven for best results.

Nutrition

Calories: 280kcal | Carbohydrates: 18g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 126mg | Sodium: 600mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 200mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!