Description
A creamy and elegant ricotta and spinach quiche recipe made with fresh ingredients and a flaky crust. Perfect for brunch, lunch, or light dinners. Includes eggs, parmesan, and nutmeg for classic flavor. Easy to make and meal prep friendly. A vegetarian-friendly dish with wholesome ingredients and gourmet feel.
Ingredients
1 pie crust
1 tablespoon olive oil
4 cups fresh spinach
1 cup ricotta cheese
3 large eggs
1/4 cup grated parmesan cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat oven to 375°F. Roll out the pie crust and press it into a 9-inch tart pan or pie dish. Prick the bottom with a fork, line with parchment paper and baking weights, and blind bake for 10 minutes until lightly golden. Let cool.
2. In a skillet over medium heat, warm olive oil and sauté spinach until wilted. Let it cool slightly, then roughly chop and set aside.
3. In a bowl, whisk ricotta cheese, eggs, parmesan, salt, pepper, and nutmeg until smooth. Stir in chopped spinach.
4. Pour filling into the pre-baked crust and smooth the top. Bake for 35 to 40 minutes until set and golden.
5. Allow quiche to cool for 10 minutes before slicing and serving.
Notes
This quiche can be made ahead and served cold or reheated.
Frozen spinach can be used—just thaw and squeeze dry.
Experiment with herbs like basil or thyme for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6th of quiche)
- Calories: 230
- Sugar: 1g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 115mg