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Elegant Ricotta and Spinach Quiche

The Ricotta and Spinach Quiche. Picture a flaky, buttery crust cradling a velvety filling of ricotta, fresh spinach, and a hint of nutmeg. It’s a versatile masterpiece that can grace your brunch table, impress at a dinner party, or simply offer a touch of luxury to your everyday meals. Whether enjoyed warm from the oven or served chilled, this quiche is a delightful blend of simplicity and sophistication.

Resume of the recipe: Our Elegant Ricotta and Spinach Quiche combines the creamy richness of ricotta cheese with the fresh, vibrant flavors of spinach, all nestled in a perfectly baked, flaky crust. It’s a dish that’s as easy to make as it is impressive to serve, making it perfect for both special occasions and casual gatherings. This quiche offers a harmonious balance of textures and flavors, ensuring it will be a hit with everyone at the table.

Exciting Story: The first time I baked this Ricotta and Spinach Quiche, it was for a leisurely Sunday brunch with friends. The kitchen was filled with the inviting aroma of freshly baked pastry and the earthy scent of spinach. As I pulled the quiche out of the oven, its golden crust and creamy filling looked irresistible. We gathered around the table, eager to taste this beautiful creation. With the first bite, the combination of the delicate ricotta, the freshness of the spinach, and the subtle hint of nutmeg made everyone swoon. This quiche has since become a staple at our brunches, a dish that brings joy and elegance to our gatherings.

Why This Ricotta and Spinach Quiche?

  • Elegant and Versatile: Perfect for brunch, lunch, or dinner, this quiche fits any occasion.
  • Rich and Creamy: The ricotta cheese provides a luxurious texture, complemented by the freshness of spinach.
  • Easy to Make: With simple ingredients and straightforward steps, this dish is both impressive and achievable.


1 pie crust (store-bought or homemade)
1 tablespoon olive oil
1 small onion, finely chopped
2 cups fresh spinach, chopped
1 cup ricotta cheese
3 large eggs
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
A pinch of nutmeg

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Preheat oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch quiche dish or pie plate. Prick the bottom with a fork. Pre-bake the crust for 8 minutes. Remove from oven.
In a skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool.
In a large bowl, mix together the ricotta cheese, eggs, heavy cream, Parmesan cheese, salt, pepper, and nutmeg until well combined. Stir in the cooled spinach and onion mixture.
Pour the filling into the pre-baked crust. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
Let the quiche cool for a few minutes before slicing. Serve warm or at room temperature.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

Kcal: 320 kcal | Servings: 8 servings

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