Ricotta Spinach Quiche

This Ricotta Spinach Quiche is a tasty main dish option for breakfast, brunch, lunch or dinner. Add a salad or fruit compote on the side for a delicious and filling meal.

Ingredients to Make Ricotta Spinach Quiche Recipe

Admittedly, I’m a bit crazy for quiche. I have many recipes in the recipe index in different flavor combinations. They’re one of those dishes that sound impressive and fussy to make but they really aren’t difficult at all. Think of quiche as a savory pie of sorts and once you combine the ingredients and pour it into the pie shell the oven does the rest. Ingredients to make simple Ricotta Spinach Quiche: (Scroll down for full printable recipe.)

• Pie Crust – One 9-inch deep dish pie crust. I used frozen, there’s not need to thaw a frozen crust prior to filling.
• Whole Eggs – Large eggs form the base of the egg custard.
• Ricotta – Full fat ricotta cheese adds texture to the egg mixture.
• Spinach – Fresh baby spinach leaves.
• Tomatoes – Cherry Tomatoes add a hint of sweetness.
• Onion and Garlic – Green onions for a mild onion flavor with fresh minced garlic to amp up the flavor.
• Butter – Salted or unsalted butter for sautéing the vegetables.
• Liquid – One cup heavy cream for a rich flavor.
• Cheese – Grated Parmesan cheese and shredded mozzarella cheese.
• Herbs – Fresh basil for color and freshness.
• Seasonings – Salt, black pepper, onion powder and ground nutmeg complements the creamy filling.

How to Make the Best Ricotta Spinach Quiche Recipe

• Pie Shell – Prick bottom of pie crust with a fork and bake for 5 minutes.
• Sauté Spinach – In a medium size skillet, melt butter. Add spinach and green onions. Sauté spinach over medium-high heat just until spinach has wilted and released excess liquid. Add garlic, cook for 1 minute longer. Remove from heat and set aside to cool slightly.
• Combine Eggs, Heavy Cream and Ricotta Cheese – Whisk together eggs, cream and ricotta with basil, salt, pepper, onion powder and nutmeg.
• Add Spinach – Add spinach, onions, one cup cheese and Parmesan. Stir until evenly distributed.
• Assemble – Pour the egg-spinach mixture evenly into the 9-inch pie crust. Use a fork to evenly distribute the spinach.
• Cherry Tomatoes – Arrange tomatoes on top and sprinkle with reserved shredded cheese and Parmesan.
• Oven – Bake per the recipe until the center is set when gently shaken.
• Serve – Cool on a cooling rack for at least 15 minutes prior to slicing.

Tips for Making Ricotta Spinach Quiche

• Kitchen Tools You’ll Need: A 9-inch deep dish pie pan, skillet, measuring cups and spoons, large bowl, whisk, cheese grater and cooling rack.
• Blind Bake the Crust: You can use a refrigerated pie crust, a frozen pie crust or homemade pie crust for quiche. You’ll want to par bake the crust for just a few minutes, 5-8 total prior to filling. Five minutes is ample for a refrigerated or frozen crust. A homemade pie crust tends to be a bit thicker so blind bake pie crust at 375°F for 7-8 minutes is best. It will continue to cook while the quiche bakes, this is just to seal the surface. You can transfer the crust to a pie plate.
• Use a Fork to Evenly Place the Tomatoes: The cherry tomatoes not only add color and texture but they pair beautifully with spinach. They just work so well in this quiche recipe. Use a fork to move them about and place them evenly on the surface gently moving them around in the custard until they are spaced evenly and look the way you want.
• What to Serve with Ricotta Spinach Quiche: Depending on the time of day you may like to serve a Fruit Salad or a Grape Salad. You could also make a Seven Layer Salad in advance and add a side of Easy No Knead Yeast Rolls or Homemade Hawaiian Sweet Rolls.

Recipe Variations

• Ricotta: You can use full fat or low fat ricotta for this recipe. It was developed using full fat ricotta cheese.
• Pie Crust: You can use a frozen pie shell, a refrigerated pie crust or homemade pie crust.
• Pepper: You can use black pepper or crushed red pepper flakes, if you’d like a spicy flavor.
• Butter: You could use olive oil in place of butter to sauté the spinach, onion and garlic.

Storage and Leftovers

• Leftovers: Store baked Ricotta Spinach Quiche chilled covered with foil or plastic wrap or in an airtight container in the refrigerator for up to 3 days.
• Reheating Spinach Ricotta Quiche: Reheat in single servings gently in the microwave. You can also reheat in a preheated 350°F oven just until heated through with a piece of aluminum foil on top.
• Freezing Quiche: You can freeze this spinach ricotta quiche after baking and cooling for up to 2 months. Thaw in the fridge and reheat in the oven.

More Quiche Recipes to Make

• Crustless Spinach Quiche for those who want to skip the crust.
• Western Omelet Quiche is a viral Pinterest sensation.
• Classic Quiche Lorraine is always a winning option.
• Cornbread and Sausage Quiche is rich and delicious.
• Broccoli Cheddar Bacon Quiche may have the kiddos eating their vegetables and loving it!
• Canadian Bacon Hash Brown Quiche uses shredded hash browns for the crust.
• Mushroom Quiche from Simply Recipe.

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Helpful Kitchen Items:

• Deep Dish Pie Pan
• Mixer
• Measuring Set
• Mixing Bowls