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.

Ingredients

For the crust:

1 1/4 cups all-purpose flour

1/2 tsp salt

1/2 cup cold butter, cubed

3–4 tbsp ice water

For the filling:

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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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.

Notes

Use fresh spinach for best flavor; if using frozen, thaw and squeeze out excess water to avoid soggy crust.

Store leftovers covered in the fridge for up to 3 days.

Reheat in oven at 325°F (160°C) for 10 minutes or in a skillet over low heat to keep crust crisp.

Freezes well up to 1 month; thaw overnight in fridge before reheating.

Variations include substituting kale, Swiss chard, mushrooms, or sun-dried tomatoes for spinach.

For dairy-free, try silken tofu and non-dairy milk instead of ricotta and cream.

Adding cooked bacon, ham, or sausage makes it heartier.

Prep Time: 15 minutes (plus 30 minutes chilling for crust)
Cook Time: 45–50 minutes (including pre-baking crust and baking quiche)
Category: Quiche, Brunch
Method: Baking
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 slice (1/6 of quiche)
Calories: 280
Sugar: 2g
Sodium: 300mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 140mg