Ricotta Spinach Quiche is a delicious and satisfying dish that brings together a crispy crust, creamy filling, and nutritious greens. This quiche can be enjoyed for breakfast, lunch, or dinner. It is easy to make and offers a great way to incorporate more vegetables into your meal. Perfect for any occasion, this dish is sure to impress your family and friends!
Why Make This Recipe
Making Ricotta Spinach Quiche is a wonderful way to enjoy a versatile meal. First, the combination of ricotta and spinach creates a rich flavor that’s hard to resist. Spinach is packed with vitamins and minerals, making this dish a healthy choice. When mixed with creamy ricotta and eggs, it transforms into a flavorful filling that will keep you coming back for more.
Second, this quiche is very adaptable. You can customize it with different ingredients based on what you have on hand. Want to add some mushrooms? Go ahead! Prefer feta cheese instead of ricotta? You can do that too! This recipe allows you to experiment and make it your own.
Lastly, Ricotta Spinach Quiche is great for gatherings. It can be made ahead of time and served warm or at room temperature. Whether you are hosting a brunch or a dinner party, this dish will be a hit. Plus, it looks beautiful on the table, adding a touch of elegance to your meal.
How to Serve Ricotta Spinach Quiche
Serve the quiche warm, at room temperature, or even cold. You can pair it with a light salad for a complete meal. It also makes for a great brunch dish alongside some fresh fruit. Enjoy your delicious Ricotta Spinach Quiche!
How to Make Ricotta Spinach Quiche
Print Ricotta Spinach Quiche
Ingredients
1 9 inch deep dish pie crust
2 Tbsp butter
1 1/2 cups packed baby spinach leaves
1/3 cup chopped green onions
2 medium cloves garlic, minced
6 large eggs
1 cup heavy cream
3/4 cup ricotta cheese
2 Tbsp grated Parmesan cheese
1-2 Tbsp fresh basil, chopped
1/2 tsp salt
1/2 tsp black pepper or 1/4 tsp crushed red pepper flakes
1/2 tsp onion powder
1/8 tsp ground nutmeg
1 1/2 cups shredded mozzarella or provolone cheese
8-10 cherry tomatoes, halved
Instructions
Preheat the oven to 375°F. Prick the bottom of the pie crust with a fork and bake for 5 minutes.
In a medium-sized skillet, melt butter over medium-high heat. Add spinach and green onions, cooking for 1-2 minutes or just until the spinach has wilted and released juice.
Add garlic and cook for 1 minute longer. Remove from heat and set aside to cool slightly.
In a medium-sized bowl, whisk together eggs, cream, and ricotta with basil, salt, pepper, onion powder, and nutmeg.
Stir in the spinach mixture, 1 cup of cheese, and 1 Tbsp Parmesan until evenly distributed. Pour into the pie crust.
Use a fork to evenly distribute the spinach. Arrange the tomatoes on top and sprinkle with the reserved 1/2 cup shredded cheese and 1 Tbsp Parmesan.
Bake for 10 minutes, then lower the oven temperature to 350°F.
Bake for an additional 30-40 minutes or until the center is set when gently shaken. Cool on a cooling rack for at least 15 minutes before slicing.
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