Ricotta Spinach Quiche Delight is a light, creamy, and savory dish that’s perfect for breakfast, brunch, or even dinner. This flavorful quiche features fluffy eggs mixed with ricotta cheese and tender spinach, all baked in a buttery, golden crust. I love how it’s rich yet delicate, and so easy to put together with just a few fresh ingredients.
Why You’ll Love This Recipe
I love this quiche because it strikes the perfect balance between comfort and elegance. The ricotta gives the filling a creamy texture, while the spinach adds freshness and color. It’s versatile enough to serve warm or cold, and it pairs well with everything from a fresh salad to a cup of coffee. Whether I’m cooking for guests or meal prepping for the week, it always comes out beautifully.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pie crust (homemade or store-bought)
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Olive oil
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Fresh spinach (or frozen, thawed and drained)
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Garlic, minced
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Ricotta cheese
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Eggs
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Milk or half-and-half
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Parmesan cheese, grated
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Salt and pepper
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Nutmeg (optional, just a pinch)
directions
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I preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish, par-baking it for 10 minutes to keep it crisp.
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In a skillet, I heat olive oil and sauté the garlic and spinach until the spinach is wilted and any moisture is cooked off. I let it cool slightly.
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In a mixing bowl, I whisk together the eggs, ricotta, milk, Parmesan, salt, pepper, and a pinch of nutmeg.
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I stir in the cooled spinach mixture until everything is well combined.
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I pour the filling into the par-baked crust and smooth the top.
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I bake the quiche for 35–40 minutes, or until the center is set and the top is lightly golden.
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I let it rest for 10–15 minutes before slicing and serving.
Servings and timing
This recipe serves 6–8 and takes about 1 hour total—20 minutes for prep and 40 minutes for baking.
Variations
Sometimes I add sautéed mushrooms or sun-dried tomatoes for extra flavor. I also like to mix in a bit of feta or goat cheese for a tangier twist. For a crustless version, I skip the pie crust and bake the filling in a greased pie dish—it’s just as delicious and a bit lighter.
storage/reheating
I store the quiche in the fridge for up to 4 days, covered or in an airtight container. To reheat, I warm slices in the oven at 325°F or use the microwave for a quick option. It’s also great served cold or at room temperature.
FAQs
Can I use frozen spinach?
Yes, I use frozen spinach often—just thaw and squeeze out all the excess water before adding it to the filling.
Can I make it ahead of time?
Definitely. I often bake it the day before and refrigerate it. It reheats well or can be served cold.
Can I freeze quiche?
Yes, I let it cool completely, then wrap it tightly and freeze for up to 2 months. I reheat it in the oven directly from frozen.
What’s the best cheese to pair with ricotta?
Parmesan adds a salty, nutty depth, but I also love adding mozzarella or crumbled feta for variety.
How do I know when the quiche is done?
I check that the center is just set and no longer jiggly. A knife inserted in the center should come out mostly clean.
Conclusion
Ricotta Spinach Quiche Delight is a creamy, savory, and satisfying dish that I can enjoy any time of day. It’s easy to customize, simple to prepare, and always delivers comforting, crowd-pleasing flavor. Whether I’m making brunch for friends or prepping weekday lunches, this quiche is a favorite I come back to again and again.
Print
Ricotta Spinach Quiche Delight
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6–8 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
Ricotta Spinach Quiche Delight is a creamy, savory quiche featuring fluffy eggs, ricotta cheese, and fresh spinach baked in a golden crust. Perfect for breakfast, brunch, or a light dinner.
Ingredients
- 1 9-inch pie crust (homemade or store-bought)
- 1 tablespoon olive oil
- 4 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- 3/4 cup ricotta cheese
- 4 large eggs
- 1/2 cup milk or half-and-half
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and par-bake for 10 minutes. Set aside.
- In a skillet, heat olive oil over medium heat. Add garlic and spinach and sauté until spinach is wilted and moisture has evaporated. Let cool slightly.
- In a mixing bowl, whisk together eggs, ricotta, milk, Parmesan, salt, pepper, and nutmeg.
- Stir in the cooled spinach mixture until well combined.
- Pour filling into the par-baked crust and smooth the top.
- Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
- Let rest for 10–15 minutes before slicing and serving.
Notes
- Add sautéed mushrooms or sun-dried tomatoes for extra flavor.
- Mix in feta or goat cheese for a tangy twist.
- Make a crustless version by baking in a greased pie dish without crust.
- Great served warm, cold, or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 1g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 140mg
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