There’s something timeless about a well-baked quiche. This article will show you how to craft a luscious spinach ricotta cheese quiche—fluffy, flavorful, and perfect for breakfast, brunch, or light dinner. Whether you’re a seasoned cook or new to savory pies, this guide walks you through everything, from crust tips to creamy fillings. You’ll also find expert answers to questions like “Should spinach be cooked before adding to quiche?” and “Can ricotta be used in place of cream?” Let’s get started.
Table of Contents
Spinach Ricotta Cheese Quiche: A Savory Classic with Simple Ingredients
The Story & Intro
If there’s one dish that brings me right back to my grandmother’s sunny kitchen in Savannah, it’s a quiche. I remember standing on a step stool, too small to reach the counter but eager to help. She’d hum as she stirred wilted spinach into eggs and cream, sliding her pie into the oven without ever using a timer. That was my first memory of what I now call comfort food.
Years later, I found my own rhythm in the kitchen—and discovered that a quiche doesn’t need to be overly rich or complicated to be deeply satisfying. That’s where this spinach ricotta cheese quiche comes in. It’s lighter than traditional quiche thanks to creamy ricotta cheese, which brings a fresh, delicate texture without the heaviness of cream. And when paired with tender sautéed spinach, the result is a dish that feels both nourishing and indulgent.
This spinach ricotta quiche is now a regular in my home—ideal for weekend brunches, simple weeknight meals, or make-ahead lunches. It keeps well, slices beautifully, and can be served warm or cold. It’s also a wonderful way to get more greens into your day without sacrificing flavor.
And just like back then, it brings joy to the table. Whether you’re hosting friends or craving a slice of something savory after a long day, this recipe is here for you. It pairs wonderfully with dishes like my effortless veggie omelette roll or a slice of sun-dried tomato and feta stuffed French toast.
Let’s walk through how to make this flavorful, balanced, and truly satisfying spinach ricotta cheese quiche—one simply seasoned recipe at a time.
Choosing Ingredients for the Best Spinach Ricotta Cheese Quiche
Spinach, Ricotta, and Egg: The Heart of the Quiche
The real magic of a great spinach ricotta cheese quiche lies in simple, wholesome ingredients. Fresh baby spinach is my go-to—it wilts quickly and blends effortlessly into the filling. If you’re using frozen spinach, just make sure it’s thawed and well-drained. No one wants a watery quiche.
Ricotta cheese is key here. Choose whole milk ricotta for that creamy, mild flavor that balances the egg mixture perfectly. It gives the filling a fluffy, almost soufflé-like texture, which sets it apart from heavier, cream-based quiches. And for the eggs? Farm-fresh is best if you can get them, but any large eggs will do the trick.
You can also play with cheese blends. A little grated parmesan or mozzarella adds just enough sharpness. A dash of nutmeg rounds out the flavor—it’s subtle, but it elevates the whole dish.
I often serve this alongside creamy mushroom and spinach stuffed chicken when I want something more filling, but the quiche stands beautifully on its own.
Crust or Crustless? Let’s Talk Options
Traditional quiche has a buttery pie crust, and I love making my own when I have the time. A simple homemade crust with flour, butter, and cold water gives the quiche a tender, flaky base. But there’s no shame in using a store-bought crust—it saves time and still tastes great when baked just right.
If you’re cutting carbs or going gluten-free, a crustless version works beautifully. Just grease your pan well and add a tablespoon of flour or almond flour to the filling to help it set.
Either way, this dish delivers comfort, flavor, and a little elegance—without the fuss. It’s just like my roasted stuffed bell peppers: simple, hearty, and completely satisfying.
Perfecting the Spinach Ricotta Cheese Quiche: Bake, Serve, Store
Baking Tips for a Light, Creamy Quiche
When it comes to baking a spinach ricotta cheese quiche, timing and texture matter. I always start by pre-baking the crust—also called blind baking—for about 10 minutes at 375°F. This keeps it crisp and prevents soggy bottoms, especially if you’re using fresh spinach, which holds some moisture even when sautéed.
Your egg mixture should be silky, not watery. Be sure to squeeze out any excess liquid from the spinach and whisk the eggs and ricotta together until smooth. Pour it into your prepared crust (or greased pie dish if crustless) and bake at 350°F for 35–40 minutes. You’ll know it’s ready when the center is just set and the top has a light golden hue.
Let your quiche cool for at least 10 minutes before slicing—it helps the texture hold together and makes serving cleaner.
Flavor Variations That Keep It Interesting
What I love about this dish is how easy it is to customize. You can add caramelized onions, sautéed mushrooms, or fresh herbs like dill or chives. Craving more protein? A few slices of cooked bacon or smoked salmon fold in nicely.
When I’m serving guests, I like to pair this quiche with smoked salmon and avocado eggs royale or even something heartier like mediterranean quinoa power bowl for a beautiful contrast of flavors.
How to Store Leftovers the Right Way
Spinach ricotta quiche stores well for up to four days in the fridge. Just cover it tightly or place in an airtight container. It reheats gently in the oven at 325°F or even in a toaster oven for a crisp crust. You can also freeze slices individually for up to a month.
It’s a recipe that truly keeps on giving—easy, elegant, and always ready when you are.
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Spinach Ricotta Cheese Quiche: A Savory Classic with Simple Ingredients
This spinach ricotta cheese quiche is creamy, savory, and beautifully simple. Made with sautéed spinach, fluffy ricotta, and just a touch of nutmeg, it’s perfect for brunch, lunch, or a light dinner.
- Total Time: 50 minutes
- Yield: 1 quiche (6–8 slices) 1x
Ingredients
1 9-inch pie crust (store-bought or homemade)
1 tablespoon olive oil
2 cups fresh baby spinach (or 1 cup frozen, thawed and squeezed dry)
1 cup whole milk ricotta cheese
3 large eggs
1/4 cup grated parmesan cheese (optional)
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). If using a crust, blind bake it for 10 minutes and let it cool slightly.
2. In a skillet, heat olive oil over medium heat. Add spinach and sauté for 2–3 minutes until wilted. Let cool, then squeeze out any moisture.
3. In a large mixing bowl, whisk together the ricotta, eggs, nutmeg, salt, pepper, and parmesan.
4. Fold in the cooked spinach and stir until fully combined.
5. Pour the mixture into the pre-baked crust or greased pie dish for a crustless version.
6. Bake at 350°F (175°C) for 35–40 minutes, or until set in the center and lightly golden on top.
7. Allow to cool for 10–15 minutes before slicing. Serve warm or chilled.
Notes
To make it crustless, skip the pie shell and lightly grease your baking dish. For extra flavor, try adding caramelized onions, sautéed mushrooms, or chopped herbs like dill or basil.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Brunch, Main Dish
- Method: Baking
- Cuisine: American, French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 1g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 95mg
Keywords: spinach ricotta cheese quiche, vegetarian quiche, easy brunch recipe, crustless quiche
Frequently Asked Questions :
Should spinach be cooked before adding to quiche?
Yes, always cook spinach before adding it to your quiche filling. Raw spinach contains a lot of water, which can make the quiche soggy or cause it to separate during baking. A quick sauté for 2–3 minutes is all you need to soften it and reduce moisture. Then press out any excess liquid with a clean kitchen towel or paper towel. Whether you use fresh or frozen spinach, this step ensures your spinach ricotta cheese quiche bakes up perfectly creamy and never watery.
How to make a spinach and ricotta quiche?
Making a spinach and ricotta quiche is simple and flexible. Start with a blind-baked pie crust or a well-greased pie dish if you’re going crustless. Cook your spinach and let it cool. Then whisk together ricotta cheese, eggs, a pinch of nutmeg, salt, and pepper. Stir in the spinach and pour the filling into your crust. Bake until just set in the center—about 35 to 40 minutes. For step-by-step instructions, scroll up to the tasty recipe card or pair this dish with a side like lemon butter garlic shrimp pasta for a complete meal.
Can ricotta cheese be used in quiche?
Absolutely. Ricotta cheese makes an excellent alternative to cream or milk in quiche. It gives the filling a soft, slightly fluffy texture without feeling heavy. In fact, using ricotta in your spinach quiche lightens the dish while still offering plenty of richness and flavor. It’s especially great in vegetarian bakes like this one and also works well in savory pies, such as thai coconut curry mussels with a pastry top.
What is the secret to a good quiche?
The secret to a good quiche is balance. You want enough egg to set the filling but not so much that it’s rubbery. Use cooked, well-drained vegetables and pair them with a creamy binder—like ricotta cheese. Add a hint of seasoning (nutmeg is perfect with spinach), and don’t forget to let it rest before slicing. A crisp crust, creamy filling, and just-set center are what turn a simple bake into a standout dish.
Conclusion
If you’re looking for a dish that’s simple to make yet rich with flavor, this spinach ricotta cheese quiche is it. From the flaky crust to the creamy ricotta and tender spinach filling, every bite of this spinach ricotta cheese quiche delivers comfort and nourishment. Whether you’re hosting brunch, prepping weekday meals, or just want a satisfying slice of something savory, a spinach ricotta cheese quiche checks every box.
This spinach ricotta cheese quiche is incredibly versatile. You can enjoy it warm out of the oven or cold the next day. Add fresh herbs, fold in caramelized onions, or go crustless—however you make it, spinach ricotta cheese quiche always turns out flavorful and fuss-free. It’s the kind of dish that feels special but doesn’t take hours in the kitchen.
I’ve made this spinach ricotta cheese quiche for everything from quiet breakfasts to festive brunch spreads. It pairs perfectly with a light salad, soup, or a dish like my mediterranean quinoa power bowl, and stores beautifully for easy leftovers.
So if you’re searching for a recipe that brings joy to the table and makes spinach feel indulgent, look no further than this spinach ricotta cheese quiche. It’s simply seasoned, endlessly adaptable, and always delicious.
