Creamy Ricotta Spinach Quiche

This creamy ricotta and spinach quiche has been my weekend brunch hero for years. I discovered this perfect balance of cheesy richness and garden-fresh spinach when trying to impress my in-laws, and it's become our family's most requested special occasion dish since then.

I first created this quiche when hosting an impromptu garden brunch with friends. They raved about it so much that now I keep the ingredients on hand for whenever the craving strikes or unexpected guests arrive.

Ingredients

• Pre-made pie crust saves precious time without sacrificing flavor
• Ricotta cheese creates that luxurious creamy texture that makes this quiche special
• Fresh spinach adds vibrant color and nutrition boost
• Mozzarella cheese melts beautifully for that perfect golden top
• Large eggs provide structure and richness to hold everything together
• Heavy cream creates silky smoothness in every bite
• Parmesan cheese adds that aged flavor complexity that elevates the dish
• Garlic powder infuses subtle flavor throughout the filling
• Ground nutmeg brings out the best in the spinach and cheese combination
• Olive oil for properly wilting the spinach before mixing

How To Make Ricotta Spinach Quiche

Prepare The Crust

Preheat your oven to 375°F and gently place your pre-made pie crust into a 9-inch quiche dish, pressing it carefully into the corners without stretching it too thin. I like to let my crust sit at room temperature for 10 minutes first to prevent cracking.

Sauté The Spinach

Heat a tablespoon of olive oil in a skillet over medium heat until it shimmers. Add your chopped fresh spinach and sauté for exactly 2-3 minutes, stirring constantly until the spinach has wilted down but still maintains its bright green color. Remove from heat immediately and spread on a plate to cool quickly.

Create The Filling

In a large mixing bowl, whisk together eggs and heavy cream until completely blended and slightly frothy. This creates the perfect base. Add the ricotta cheese in dollops, then gently incorporate the mozzarella and Parmesan, whisking until the mixture is smooth but still has some texture. Sprinkle in garlic powder, nutmeg, salt, and pepper, mixing until just combined.

Combine And Pour

Take your cooled spinach and add it to the egg mixture, using a folding motion to distribute it evenly throughout. This ensures that every slice of quiche will have the perfect amount of spinach. Pour this luscious filling into your prepared crust, using a spatula to spread it evenly to the edges.

Bake To Perfection

Place your quiche in the preheated oven on the middle rack and bake for 30-35 minutes. You'll know it's ready when the center is just set and the top is gloriously golden brown. A knife inserted into the center should come out clean, though it might have some moisture from the cheeses.

Rest Before Serving

Allow your quiche to rest for a full 10 minutes before slicing. This crucial step lets the filling set properly so you get clean, picture-perfect slices rather than a messy filling that runs when cut too soon.

The nutmeg in this recipe is my secret weapon. My grandmother always added a pinch to spinach dishes, claiming it was the difference between good and unforgettable. The first time I served this quiche to her, she smiled knowingly after the first bite and whispered, "You remembered the nutmeg." Now I can't make it without thinking of her.

Make-Ahead Options

This quiche actually improves with time as the flavors meld together. You can prepare it completely up to two days before serving and store it covered in the refrigerator. For best results, reheat individual slices in a 325°F oven for about 10 minutes until just warmed through. The microwave works in a pinch but can make the crust soggy. If making ahead for a special occasion, consider baking it just 5 minutes less than called for, then finishing the baking right before serving for that fresh-from-the-oven experience.

Perfect Pairings

This ricotta spinach quiche pairs wonderfully with a simple mixed green salad dressed with lemon vinaigrette to cut through the richness. For brunch, serve with fresh fruit and sparkling mimosas. For dinner, try it with roasted cherry tomatoes that burst with acidity to balance the creamy filling. The versatility of this dish means it works equally well with white wine for a sophisticated lunch or alongside bacon and breakfast potatoes for a hearty morning meal. My family's favorite is serving it with sliced avocado and a dollop of crème fraîche on top.

Troubleshooting Tips

If your quiche develops a soggy bottom, try blind baking the crust first. Simply line your pie crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F for 10 minutes before adding the filling. For those who find their quiche too watery, make sure to thoroughly drain your spinach after sautéing. Press it between paper towels to remove excess moisture. If your quiche cracks on top, you may have overcooked it slightly. Next time, remove it from the oven when the center is just barely set and still has a slight jiggle.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Thaw completely and squeeze out excess moisture before adding to the mixture. Use about 1/2 cup of thawed frozen spinach to replace the 1 cup of fresh spinach.

→ How do I prevent a soggy bottom crust?

Blind bake the crust for 10 minutes at 375°F before adding the filling. Line the crust with parchment paper and add pie weights or dried beans, then remove them for the last 5 minutes of blind baking.

→ Can I make this quiche ahead of time?

Absolutely! Prepare and bake the quiche up to 2 days ahead, then refrigerate. Reheat in a 325°F oven for 15-20 minutes or until warmed through before serving.

→ What can I serve with this quiche?

This quiche pairs beautifully with a simple green salad, fresh fruit, roasted vegetables, or a light soup. For brunch, serve alongside croissants or breakfast potatoes.

→ Can I substitute the heavy cream?

Yes, you can use half-and-half or whole milk as alternatives, though the quiche may be slightly less rich. For a dairy-free option, unsweetened almond or coconut milk can work, but will alter the flavor profile.

→ How do I know when the quiche is fully cooked?

Insert a knife into the center - it should come out clean. The quiche should be set but still have a slight jiggle in the very center, and the top should be golden brown.