There’s something deeply satisfying about a warm slice of quiche fresh from the oven. The moment I pulled this Ricotta Spinach Quiche out and caught that fragrant whiff of baked cheese and buttery crust, I knew I was about to indulge in something special. The creamy ricotta, earthy spinach, and flaky golden crust blend into a symphony of comforting flavor.
I made this recipe on a lazy Sunday morning when I had a few leftover ingredients in my fridge and a craving for something savory yet elegant. The beauty of this quiche lies in its simplicity. It doesn’t demand any fancy techniques or rare ingredients, but the result feels gourmet. Whether you’re preparing brunch for friends or just treating yourself, it’s a foolproof favorite.
What makes this quiche particularly stand out for me is how versatile and forgiving it is. I’ve tried it with different types of greens, swapped out cheeses depending on what I had, and even tossed in a few extra veggies now and then. It always delivers. If you love recipes like my Creamy Broccoli Pasta or Cheesy Brussels Sprout Bake, this is another one to add to your collection. Looking for something to balance the richness? Try it alongside the Strawberry Flaky Puff Dreams.




Why You’ll Love This Ricotta Spinach Quiche
This quiche has it all: rich, creamy texture from the ricotta, a satisfying crunch from the crust, and the fresh, slightly bitter bite of spinach. It’s ideal for breakfast, brunch, lunch, or even a light dinner. You can serve it hot or at room temperature, and it pairs beautifully with a simple side salad or a fresh fruit platter. It’s also perfect for meal prep—just reheat a slice and you’re ready to go.
Ingredients
Ricotta cheese is the star of this quiche, delivering a soft, creamy texture and mild flavor that melds beautifully with other ingredients. Spinach adds color, nutrition, and an earthy contrast that complements the richness of the cheese. Eggs are essential to bind the mixture and create that custardy filling quiches are known for. A touch of milk enhances the smooth consistency. Salt, pepper, and a pinch of nutmeg bring out the flavors, while grated Parmesan adds a savory, slightly sharp note that balances the dish. The crust provides the crisp, buttery base that holds everything together and adds a satisfying crunch to each bite.
How to Make The Ultimate Ricotta Spinach Quiche
Step 1: Prepare the Crust
Start by preheating your oven and rolling out your pie crust into a tart or pie pan. Prick the base with a fork, then blind bake it with pie weights until lightly golden. This step prevents a soggy bottom and ensures a crisp finish.
Step 2: Cook the Spinach
While the crust is baking, sauté the spinach in a bit of olive oil until wilted. If you’re using frozen spinach, make sure it’s completely thawed and squeeze out all excess moisture. Let it cool slightly before adding it to your filling.
Step 3: Mix the Filling
In a large bowl, whisk together ricotta, eggs, milk, Parmesan, and seasonings. Stir in the cooled spinach until evenly distributed. The mixture should be smooth and cohesive.
Step 4: Assemble and Bake
Pour the filling into your pre-baked crust, smoothing out the top. Bake in a preheated oven until the center is set and the top is lightly golden. Let it cool slightly before slicing so it holds its shape beautifully on the plate.
Recipe Variations and Possible Substitutions
There are so many ways to personalize this Ricotta Spinach Quiche. You can swap spinach for kale, Swiss chard, or even finely chopped broccoli. If you’re feeling adventurous, toss in some caramelized onions or sun-dried tomatoes for added depth. For a spicier kick, add a pinch of red pepper flakes or a few dashes of hot sauce. Not a fan of Parmesan? Try feta, goat cheese, or shredded mozzarella for a different flavor profile. And for a gluten-free version, use a crust made from almond or oat flour.
Serving and Pairing Suggestions
This quiche pairs wonderfully with a crisp arugula salad dressed in lemon vinaigrette or a side of roasted vegetables. For brunch gatherings, consider serving it alongside fruit salad or light pastries. Want to turn it into a dinner? A bowl of tomato soup or a chilled glass of white wine makes it a well-rounded meal. It’s also delicious cold, so leftovers can double as a grab-and-go lunch.



Storage and Reheating Tips
Store leftover quiche in an airtight container in the refrigerator for up to 4 days. To reheat, place a slice in the oven at 350°F for about 10-12 minutes until warmed through. Microwaving is also an option, though the crust will be less crisp. For longer storage, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use frozen spinach in The Ultimate Ricotta Spinach Quiche?
Absolutely! Just make sure it’s fully thawed and all the excess moisture is squeezed out to prevent a watery filling.
How do I know when The Ultimate Ricotta Spinach Quiche is done baking?
The center should be set and not jiggly. Insert a knife in the middle—it should come out clean.
Can The Ultimate Ricotta Spinach Quiche be made ahead of time?
Yes, you can prepare and bake it the day before. Just reheat it gently in the oven before serving.
What kind of crust works best for The Ultimate Ricotta Spinach Quiche?
A traditional buttery pie crust works beautifully. You can also use a pre-made crust for convenience or a gluten-free crust for dietary needs.
Can I add meat to The Ultimate Ricotta Spinach Quiche?
Definitely. Cooked bacon, crumbled sausage, or diced ham would all be tasty additions.
Related Recipe You’ll Like
If you enjoyed The Ultimate Ricotta Spinach Quiche, you’ll love exploring more of my savory bakes and comforting dishes. Check out this incredibly satisfying Cheesy Baked Tortellini with Meat Sauce or indulge in the creamy goodness of Creamy Ground Beef Alfredo Pasta. Both are full of flavor and perfect for cozy dinners.
Save and Share This Recipe for Later
Don’t forget to save this quiche for your next brunch or meal prep day! Pin it to your favorite recipe board on Pinterest so you can find it easily whenever the craving hits. Sharing is caring, so be sure to send this to friends and family who appreciate a comforting, homemade meal. Whether it’s through text, social media, or an email, spread the love—and the flavor!
The Ultimate Ricotta Spinach Quiche

This ultimate ricotta spinach quiche is the perfect savory bake that merges the creaminess of fresh ricotta with the earthy brightness of spinach in a buttery, flaky crust. A perfect blend of flavor and texture, this quiche is an elegant choice for breakfast, brunch, or even a light dinner. Packed with wholesome ingredients and a smooth custard-like filling, it’s versatile, satisfying, and pairs well with both salads and soups. Great for meal prep or gatherings, it reheats beautifully and offers a gourmet touch with minimal effort.
Ingredients
- 1 pre-made or homemade pie crust
- 1 tablespoon olive oil
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup ricotta cheese
- 3 large eggs
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of ground nutmeg
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust into a 9-inch tart or pie pan. Prick the base with a fork and blind bake with weights for 10 minutes or until lightly golden.
- While the crust bakes, heat olive oil in a skillet and sauté the spinach until wilted. Let cool.
- In a bowl, whisk together ricotta, eggs, milk, Parmesan, salt, pepper, and nutmeg.
- Stir in the cooked spinach until well combined.
- Pour the filling into the pre-baked crust, smoothing the top.
- Bake for 35-40 minutes or until the center is set and the top is golden.
- Let the quiche cool for 10 minutes before slicing.
Notes
You can customize this quiche with other vegetables like kale or broccoli, different cheeses such as feta or goat cheese, or add meat like bacon or sausage for extra heartiness. It stores well and tastes great the next day too.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 273Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 111mgSodium: 465mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 12g