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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.

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Easy 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. How to make simple Ricotta Spinach Quiche: (Scroll down for full printable recipe.)

  • Pie Shell – Prick bottom of pie crust with a fork and bake for 5 minutes.
  • Spinach – In a medium size skillet, melt butter. Add spinach and green onions cooking over medium high for 1-2 minutes or just until spinach has welted and released juice. Add garlic, cook for 1 minute longer. Remove from heat and set aside to cool slightly.
  • Combine Eggs Cream and Ricotta Cheese – Whisk together eggs, cream and ricotta with basil, salt, pepper, onion powder and nutmeg.
  • Add Spinach – Add spinach, onions, 1 cup cheese and 1 Tbsp Parmesan. Mix until evenly distributed.
  • Assemble – Pour the egg-spinach mixture evenly into the pie crust. Use a fork to evenly distribute the spinach.
  • Cherry Tomatoes – Arrange tomatoes on top and sprinkle with reserved 1/2 cup shredded cheese and 1 Tbsp Parmesan.
  • Bake – Bake per the recipe until the center is set when gently shaken.
  • Cool on a cooling rack for at least 15 minutes prior to slicing.
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How to Make the Best Ricotta Spinach Quiche Recipe

  • Ingredients you’ll need to make homemade Ricotta Spinach Quiche: One 9 inch deep dish pie crust, ricotta cheese, heavy cream, butter, baby spinach, green onions, minced garlic, shredded mozzarella cheese, chopped fresh basil, grated Parmesan cheese, salt, black pepper or crushed red pepper flakes, onion powder and ground nutmeg.
  • Kitchen gadgets you’ll need: A 9 inch deep dish pie pan, skillet, measuring cups and spoons, mixing bowls, whisk, cheese grater and cooling rack.
  • You can use a refrigerated pie crust, a frozen pie crust or homemade pie crust. 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 7-8 minutes is best. It will continue to cook while the quiche bakes, this is just to seal the surface.
  • You can use full fat or low fat ricotta for this recipe. It was developed using full fat.
  • 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.
  • Store baked Ricotta Spinach Quiche chilled in the refrigerator for up to 3 days. 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.
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More Quiche Recipes to Make

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5 from 6 votes

Ricotta Spinach Quiche

Prep Time10 minutes
Cook Time50 minutes
Stand time15 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Breakfast, Main Course
Cuisine: American, Southern
Keyword: easy-quiche-recipes, easy-spinach-quiche, ricotta-spinach-quiche
Servings: 8 servings
Calories: 418kcal

Ingredients

  • 1 9 inch deep dish pie crust frozen, refrigerated or homemade
  • 2 Tbsp butter
  • 1 1/2 cups packed baby spinach leaves
  • 1/3 cup chopped green onions
  • 2 medium cloves garlic minced
  • 6 large eggs
  • 1 cup heavy cream
  • 3/4 cup ricotta cheese
  • 2 Tbsp grated Parmesan cheese divided use
  • 1-2 Tbsp fresh basil chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper or 1/4 tsp crushed red pepper flakes
  • 1/2 tsp onion powder
  • 1/8 tsp ground nutmeg
  • 1 1/2 cups shredded mozzarella or provolone cheese
  • 8-10 cherry tomatoes halved

Instructions

  • Preheat oven to 375°F. Prick bottom of pie crust and bake for 5 minutes.
  • In a medium size skillet, melt butter. Add spinach and green onions, cooking over medium high for 1-2 minutes or just until spinach has welted and released juice. Add garlic, cook for 1 minute longer. Remove from heat and set aside to cool slightly.
  • In a medium size bowl, whisk together eggs, cream and ricotta with basil, salt, pepper, onion powder and nutmeg. Add spinach, onions, 1 cup cheese and 1 Tbsp Parmesan. Mix until evenly distributed. Pour evenly into pie crust.
  • Use a fork to evenly distribute the spinach. Arrange tomatoes on top and sprinkle with reserved 1/2 cup shredded cheese and 1 Tbsp Parmesan.
  • Bake for 10 minutes then lower oven temperature to 350°F. Bake for an additional 30-40 minutes or until the center is set when gently shaken.
  • Cool on a cooling rack for at least 15 minutes prior to slicing.

Nutrition

Serving: 1serving | Calories: 418kcal | Carbohydrates: 17g | Protein: 16g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 207mg | Sodium: 407mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1607IU | Vitamin C: 7mg | Calcium: 283mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

15 Comments

  1. Looks so good, I will be trying this. Do you have to drain the spinach or do you use whatever liquid is In the pan with the spinach?

  2. 5 stars
    With plenty of farm fresh eggs from a close friend, I make quite a few different varieties of quiche. Tonight I made this beautiful ricotta, spinach quiche from Melissa and my husband said this is by far the most flavorful one that I’ve made yet. Followed, as written, made my own pie crust, by the way, don’t be afraid of a little nutmeg -it adds a little something that you can’t put your finger on but it’s very nice; the basil adds a nice little snap of freshness to the flavor as well.

  3. 5 stars
    It is a fabulous recipe!! Only thing I did differently is put all the cheeses in the batter and used a buttery breadcrumb topping. Was delicious 😋

  4. 5 stars
    Melissa, Thank you for this quiche recipe–it is amazing!
    My daughter prepared this quiche, following the recipe exactly as written, for our Mother’s Day breakfast this morning and it was so good! She served it with fresh fruit that she topped with a drizzle of honey…did I say it was so, so good–even our picky eaters loved it. Thanks again.

  5. 5 stars
    I made this last night but skipped the crust. It was delicious! My husband who is not a big spinach even liked it. Thanks for a great recipe.

  6. 5 stars
    Thank you for this recipe, very delicious but had trouble making my own crust. Didn’t like the texture of the crust I bought. Will you please share your easy crust that I can make and you’ve tried making?

    Take care always and thank you.

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