Spinach Ricotta Quiche

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Spinach Ricotta Quiche (Light, Creamy & Perfect for Any Meal)

This Spinach Ricotta Quiche is a light yet satisfying vegetarian dish with a creamy egg filling, tender spinach, and delicate cheeses baked into a golden crust. It’s ideal for breakfast, brunch, lunch, or even a simple dinner when paired with a fresh salad. The ricotta adds a soft, airy texture while fresh herbs and tomatoes bring brightness and balance to every bite.

Unlike heavy, overly rich quiches, this version feels fresh and comforting at the same time. It slices beautifully, reheats well, and is perfect for meal prep or entertaining.

Why You’ll Love This Recipe

  • Soft and creamy filling without feeling heavy
  • Simple ingredients you can find easily
  • Great for make-ahead meals and leftovers
  • Easy to customize with other vegetables

Ingredients

For the crust

  • Refrigerated dough for one 9-inch deep-dish pie crust

For the filling

  • 7 large eggs
  • 2 cups fresh baby spinach, finely chopped
  • 2/3 cup milk
  • 6 tablespoons grated Parmesan cheese, divided
  • 1/2 cup part-skim ricotta cheese
  • 1/3 cup shredded mozzarella cheese
  • 3 tablespoons fresh basil, finely chopped
  • 3/4 cup cherry or grape tomatoes, halved
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (180°C).
  2. Roll the pie dough on a lightly floured surface until it reaches about 11–12 inches in diameter. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough and crimp the edges neatly.
  3. Prick the bottom of the crust several times with a fork. Place it in the oven and bake for 10–15 minutes, just until lightly set but not fully cooked. Remove from the oven and set aside.
  4. In a large mixing bowl, whisk the eggs until well combined. Add the milk, spinach, basil, salt, and 2 tablespoons of the Parmesan cheese. Mix until evenly blended.
  5. Pour the egg mixture into the partially baked crust.
  6. In a separate bowl, stir together the ricotta, mozzarella, and remaining Parmesan cheese. Spoon small dollops of this mixture evenly over the quiche filling.
  7. Scatter the halved tomatoes across the top, gently pressing them slightly into the filling.
  8. Cover the edges of the crust loosely with foil to prevent over-browning. Place the quiche on a baking sheet and bake on the center rack for 50–55 minutes, or until the center is set and a knife inserted comes out clean.
  9. Remove from the oven and allow the quiche to cool for at least 10–15 minutes before slicing. This helps it set properly and makes cleaner slices.

Tips for Best Results

  • Make sure the spinach is finely chopped so it distributes evenly
  • Let the quiche rest before cutting to avoid a runny center
  • If the top browns too quickly, tent loosely with foil

Variations

  • Skip the crust for a lighter, gluten-free option
  • Add roasted vegetables such as bell peppers or zucchini
  • Swap basil for parsley or thyme for a different flavor profile

Serving Suggestions

Serve warm or at room temperature with:

  • A fresh green salad
  • Roasted vegetables
  • A light yogurt-based dressing on the side

 

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