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Spinach Ricotta Quiche

A warm, golden slice of Spinach Ricotta Quiche with a flaky crust and rich, creamy filling, perfect for brunch or dinner gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dinner
Cuisine: Comfort Food, French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 piece pie crust Prepared store-bought or homemade
For the Filling
  • 1 cup fresh spinach, chopped Sautéed until wilted
  • 1 cup ricotta cheese
  • 3 large eggs
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese Can substitute with feta cheese
  • to taste Salt and pepper
  • to taste Nutmeg (optional) For added flavor

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Place the pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides. Pinch the edges to create a decorative border if desired.
  3. In a skillet over medium heat, sauté the chopped spinach until wilted, about 2-3 minutes. Drain excess water and set it aside to cool.
Mixing the Filling
  1. In a large bowl, whisk together the ricotta cheese, eggs, milk, Parmesan cheese, salt, and pepper until smooth. Optionally, add a pinch of nutmeg.
  2. Add the cooled spinach to the cheese mixture and stir until well combined.
Baking
  1. Pour the spinach mixture into the prepared pie crust, spreading it evenly.
  2. Place the quiche in the oven and bake for 30-35 minutes, or until the center is set and the top is lightly golden.
Cooling and Serving
  1. Let the quiche cool for about 10 minutes before slicing and serving. Enjoy it warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze wrapped tightly for about a month. Reheat in the oven at 350°F (175°C) for 15-20 minutes.