elegant ricotta and spinach quiche is my answer when I want something impressive without the stress. You know those mornings when company is coming, the coffee is barely kicking in, and you need a brunch that looks fancy but is secretly simple? That is where this quiche shines. It slices cleanly, tastes creamy and savory, and works warm or at room temp. If you need a pan that releases like a dream, I love using a tart pan with a removable bottom like this one. Make it once and you’ll see why it has become a repeat player in my kitchen.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Elegant Ricotta And Spinach Quiche was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. elegant ricotta and spinach quiche is my answer when I want something impressive without the stress. You know those mornings when company is coming, the coffee…
Ingredients to Make Ricotta Spinach Quiche Recipe
This is a classic quiche that leans creamy from ricotta and bright from spinach. The flavor is cozy and the texture is custardy, which is why I make Elegant Ricotta And Spinach Quiche for brunch, light dinners, and lunch prep. Here is exactly what you need for one 9-inch quiche:
- 1 unbaked 9-inch pie crust, store-bought or homemade
- 1 tablespoon olive oil or butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 6 ounces fresh baby spinach, roughly chopped (or 1 cup well-drained frozen spinach)
- 1 cup whole-milk ricotta
- 4 large eggs
- 3/4 cup heavy cream (or half-and-half)
- 1/2 cup milk
- 3/4 cup shredded Gruyere or Swiss (mozzarella works too)
- 1/4 cup grated Parmesan
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Optional: 1 teaspoon lemon zest, pinch of red pepper flakes
If you like planning brunch menus, I keep a running list of inspiration in my breakfast and brunch ideas. It makes mornings a whole lot easier.
Good to know: Whole-milk ricotta is key. It gives you that silky bite without watery pockets in the custard.
How to Make the Best Ricotta Spinach Quiche Recipe
Once you get the rhythm, this becomes a reliable go-to. Elegant Ricotta And Spinach Quiche tastes special, but the method is very doable even on a sleepy morning.
Prep the crust and spinach
- Preheat the oven to 375 F. Place your rack in the lower third for even baking.
- Fit the pie crust into a 9-inch pie dish or tart pan, crimping edges. Prick the base with a fork.
- Line the crust with parchment and fill with pie weights or dried beans. Blind bake for 12 to 15 minutes until the edges look set. Remove weights and parchment, then bake 5 more minutes. Let cool slightly.
- While the crust bakes, warm oil or butter in a skillet over medium heat. Cook onion with a pinch of salt until soft and lightly golden, 6 to 8 minutes. Stir in garlic for 30 seconds.
- Add spinach to the skillet. Cook until wilted and most moisture evaporates, about 2 to 3 minutes. Transfer to a plate and let cool, then squeeze out extra liquid if needed. Excess moisture is the enemy of a crisp crust.
Mix the custard, assemble, and bake
- In a bowl, whisk ricotta until smooth. Add eggs, cream, and milk. Whisk until the mixture is evenly combined.
- Stir in Gruyere, Parmesan, nutmeg, salt, pepper, and optional lemon zest or red pepper flakes.
- Scatter the spinach and onions over the par-baked crust. Pour the ricotta custard over the top and gently smooth.
- Bake 35 to 45 minutes, until the center looks set but still has a soft wobble. If you check with a thermometer, the center should be near 165 F.
- Let the quiche rest 15 minutes before slicing. Resting helps the custard finish setting so every slice comes out beautifully.
Serving idea: A simple side salad or citrus slices are all you need. If you like a warm nibble while the quiche rests, these crisp little bites pair nicely: spinach dip cheese crisps.
Made this for my parents on a Sunday. My dad asked for the recipe and my mom asked me to bring it for every holiday brunch. It is creamy, hearty, and surprisingly easy.
Tips for Making Ricotta Spinach Quiche
Keep the crust cold. Cold dough puffs and flakes better. If using store-bought, keep it chilled until it goes in the oven. Blind bake to avoid a soggy bottom.
Dry the spinach well. If using frozen, thaw and squeeze with a clean towel. If using fresh, cook off moisture and cool a minute. Damp greens dilute the custard.
Season the custard. Salt, pepper, and nutmeg help ricotta sing. Taste your spinach mixture before it hits the crust and adjust lightly.
Grate your cheese fresh. It melts more evenly than pre-shredded. Gruyere gives a slightly nutty flavor that complements ricotta.
Use the right pan. A sturdy pie dish or a removable-bottom tart pan helps with crisp edges and clean slices.
Let it rest. Ten to fifteen minutes makes slicing easier and keeps the filling tender.
Store and reheat. Refrigerate leftovers for up to 3 days. Reheat slices at 325 F on a sheet pan for 10 to 12 minutes. The crust stays crisp and the center warms gently.
Looking for more easy brunch sides you can make ahead? Try pairing your quiche with a sweet bite like ricotta and honey toast. It is a lovely contrast to the savory quiche and keeps the menu balanced.
Recipe Variations
Elegant Ricotta And Spinach Quiche is a flexible base recipe. Tweak the cheeses, add veggies, or change the crust to suit your mood and what you have on hand.
Cheese swaps
Try fontina for creamy melt, white cheddar for sharpness, or a little feta for tang. Keep the total cheese amount close to the original so the custard stays balanced.
Add-in ideas
Mushrooms, roasted peppers, or sun-dried tomatoes work well. Cook watery vegetables first to drive off moisture. If you love spinach and mushroom together, you might also enjoy these baked spinach mushroom quesadillas for a fun weeknight twist.
Crust options
Go crustless by greasing the pan and dusting with grated Parmesan. Bake a few minutes less since there is no crust to brown. For a gluten-free crust, use your favorite GF pie dough or a pressed potato crust. A potato crust gives a crisp edge that plays nicely with the soft filling.
Want a sweet-and-savory brunch table? Serve a slice of quiche next to ricotta and honey toast. The creamy ricotta shows up in both, but the toppings take them in totally different directions.
Nutrition Facts (per serving)
These numbers are estimates for one slice when the quiche is cut into 8 pieces. Your actual numbers can vary based on the crust and cheese you use. Always adjust for your ingredients.
Approximate per serving: 320 to 380 calories, 13 to 16 g protein, 22 to 26 g fat, 18 to 24 g carbs, 1 to 2 g fiber, 500 to 650 mg sodium.
For a lighter slice, use half-and-half instead of cream and swap part of the cheese for extra spinach. Elegant Ricotta And Spinach Quiche stays creamy thanks to the ricotta even with tweaks.
Common Questions
Can I make the quiche ahead?
Yes. Bake the day before, cool, cover, and refrigerate. Reheat at 325 F for 15 to 20 minutes or serve at room temperature.
Do I have to blind bake the crust?
You should. It keeps the bottom crisp. Without that step, the custard can soak into the dough and turn gummy.
Can I use frozen spinach?
Absolutely. Thaw completely and squeeze out as much water as possible. Measure about 1 cup packed after squeezing.
How do I know when it is done?
The edges will be set and the center will have a slight jiggle. A thermometer reads around 165 F in the middle.
What should I serve with it?
A simple green salad, sliced citrus, or roasted potatoes. If you want a fun crunchy bite, try spinach dip cheese crisps.
Ready to Bake Your New Favorite Brunch
If you have ricotta in the fridge and a box of spinach, Elegant Ricotta And Spinach Quiche is closer than you think. The creamy custard, the gentle nutmeg, and that crisp crust make it feel restaurant-level without the fuss. For another take and a helpful reference, check out this Ricotta Spinach Quiche that also leans into those classic flavors. I hope you try this soon and make it your own with a few simple tweaks. And if you need a starter to snack on with drinks while it bakes, these crunchy spinach dip cheese crisps are always a hit.
Ricotta Spinach Quiche
Ingredients
Method
- Preheat the oven to 375 F and place the rack in the lower third for even baking.
- Fit the pie crust into a 9-inch pie dish or tart pan, crimping edges, and prick the base with a fork.
- Line the crust with parchment and fill with pie weights or dried beans. Blind bake for 12 to 15 minutes until the edges look set. Remove weights and parchment, then bake for 5 more minutes. Let cool slightly.
- While the crust bakes, warm oil or butter in a skillet over medium heat. Cook onion with a pinch of salt until soft and lightly golden, about 6 to 8 minutes.
- Stir in garlic for 30 seconds, then add the spinach and cook until wilted and most moisture evaporates, about 2 to 3 minutes. Transfer to a plate and let cool, then squeeze out extra liquid if needed.
- In a bowl, whisk ricotta until smooth. Add eggs, cream, and milk, whisking until evenly combined.
- Stir in Gruyere, Parmesan, nutmeg, salt, pepper, and optional lemon zest or red pepper flakes.
- Scatter the spinach and onion mixture over the par-baked crust. Pour the ricotta custard over the top and gently smooth.
- Bake for 35 to 45 minutes, until the center looks set but still has a soft wobble. If you check with a thermometer, the center should be near 165 F.
- Let the quiche rest for 15 minutes before slicing to allow the custard to finish setting.
