Name: Elegant Ricotta and Spinach Quiche
Prep time: 15 min
Cook time: PT-485883H11M37S
Total time: 1 h 15 min
Cuisine: Italian-inspired
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp salt; 1/2 cup cold butter, cubed; 3–4 tbsp ice water; 1 tbsp olive oil; 1 small onion, finely chopped; 2–3 cups fresh spinach (or 1 cup cooked, drained); 1 cup ricotta cheese; 1/2 cup grated Parmesan; 3 large eggs; 1/2 cup milk or cream; 1/4 tsp ground nutmeg; Black pepper to taste; Optional: a pinch of chili flakes or lemon zest for brightness

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This Elegant Ricotta and Spinach Quiche is a delightful blend of creamy ricotta and tender spinach nestled in a buttery crust. It’s light yet satisfying, making it perfect for brunch, lunch, or a cozy dinner. I love how the subtle nutmeg and Parmesan add depth without overpowering the fresh spinach flavor.

Elegant Ricotta and Spinach Quiche

Ingredients

For the crust (or use store-bought):

1 ¼ cups all-purpose flour

½ teaspoon salt

½ cup cold butter, cubed

3–4 tablespoon ice water

For the filling:

1 tablespoon olive oil

1 small onion, finely chopped

2–3 cups fresh spinach (or 1 cup cooked, drained)

1 cup ricotta cheese

½ cup grated Parmesan

3 large eggs

½ cup milk or cream

¼ teaspoon ground nutmeg

Black pepper to taste

Optional: a pinch of chili flakes or lemon zest for brightness

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the crust (if homemade):

Mix the flour and salt in a bowl. Cut in the cold butter until the mixture looks crumbly. Add ice water, a tablespoon at a time, just until the dough holds together. Chill it for 30 minutes.

Roll out the dough and press it into a 9-inch tart or pie pan. Pre-bake the crust at 375°F (190°C) for 10 minutes.

Prepare the filling:

Heat olive oil in a pan and sauté the onion until soft. Add the spinach and cook until wilted, then let it cool slightly.

In a mixing bowl, whisk together ricotta, Parmesan, eggs, milk (or cream), nutmeg, and black pepper. Stir in the spinach and onion mixture. Add chili flakes or lemon zest if using.

Pour the filling into the pre-baked crust.

Bake at 375°F (190°C) for 35–40 minutes, until the quiche is golden and set in the center.

Let it cool slightly before slicing. Serve warm or at room temperature, ideally with a fresh side salad or roasted vegetables.

Servings and timing

This recipe makes one 9-inch quiche, which serves about 6 people.
Preparation time: 15 minutes (plus 30 minutes chilling for crust)
Cooking time: 45–50 minutes total (including pre-baking crust and baking quiche)

Variations

I sometimes swap fresh spinach for kale or Swiss chard for a different texture and flavor. Adding cooked mushrooms or sun-dried tomatoes also gives the quiche an extra savory kick. If I’m in a hurry, I’ll use a store-bought crust to save time, or try goat cheese instead of ricotta for a tangier taste. For a dairy-free version, I experiment with silken tofu and non-dairy milk.

Storage/reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I gently warm slices in the oven at 325°F (160°C) for about 10 minutes to keep the crust crisp. Alternatively, reheating in a skillet over low heat works well to avoid sogginess. This quiche also freezes nicely—wrap it tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out all the excess water before adding it to the filling to avoid a soggy crust.

Can I make this quiche ahead of time?

Absolutely. You can prepare the crust and filling separately, then assemble and bake when ready. It’s also great baked in advance and served at room temperature.

What can I substitute for ricotta cheese?

Cream cheese or cottage cheese can work as substitutes, though the texture will be slightly different. For a tangier flavor, goat cheese is a delicious alternative.

How do I know when the quiche is fully cooked?

The edges should be golden brown, and the center should be set but still slightly jiggly. It will firm up more as it cools.

Can I add meat to this quiche?

Yes! Cooked bacon, ham, or sausage can be added with the spinach mixture to make it heartier.

Conclusion

Making this Elegant Ricotta and Spinach Quiche has become one of my favorite go-to recipes for any occasion. Its creamy, fresh flavors and flaky crust never fail to please. Whether I serve it for brunch with friends or a simple weeknight dinner, it always feels like a special treat. I hope it brings the same joy to your table!

Recipe:

Elegant Ricotta and Spinach Quiche

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 6 servings (one 9-inch quiche)
Diet: Vegetarian

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Description

A delightful and elegant quiche featuring creamy ricotta and tender spinach in a buttery crust, flavored with Parmesan and a hint of nutmeg. Perfect for brunch, lunch, or dinner.

Instructions

Make the crust (if homemade): Mix the flour and salt in a bowl. Cut in the cold butter until the mixture looks crumbly. Add ice water, a tablespoon at a time, just until the dough holds together. Chill it for 30 minutes.
Roll out the dough and press it into a 9-inch tart or pie pan. Pre-bake the crust at 375°F (190°C) for 10 minutes.
Prepare the filling: Heat olive oil in a pan and sauté the onion until soft. Add the spinach and cook until wilted, then let it cool slightly.
In a mixing bowl, whisk together ricotta, Parmesan, eggs, milk (or cream), nutmeg, and black pepper. Stir in the spinach and onion mixture. Add chili flakes or lemon zest if using.
Pour the filling into the pre-baked crust.
Bake at 375°F (190°C) for 35–40 minutes, until the quiche is golden and set in the center.
Let it cool slightly before slicing. Serve warm or at room temperature, ideally with a fresh side salad or roasted vegetables.