Spinach Ricotta Quiche

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Spinach Ricotta Quiche

Light, Flavorful, and Perfect for Any Meal of the Day

This Spinach Ricotta Quiche is a wholesome and elegant dish, combining the creamy richness of ricotta and mozzarella with the freshness of spinach, juicy tomatoes, and fragrant basil. Nestled inside a flaky pie crust, this quiche is perfect for breakfast, brunch, lunch, or a light dinner. Serve it warm or at room temperature alongside a crisp salad or a bowl of soup for a complete meal.

Why You’ll Love This Recipe

  • Simple ingredients, big flavor: Made with fresh spinach, creamy ricotta, and savory Parmesan.
  • Perfect make-ahead option: Serve it hot or cold — great for meal prep.
  • Versatile: Easily customizable with your favorite vegetables or cheeses.
  • Beautiful presentation: The vibrant tomatoes and golden crust make this dish perfect for entertaining.

Ingredients

  • 1 refrigerated pie dough (for a 9-inch deep-dish pie crust)
  • 7 large eggs, beaten
  • 2 cups chopped fresh baby spinach (about 1 ½ ounces)
  • ⅔ cup skim milk
  • 6 tablespoons grated Parmesan cheese, divided
  • 3 tablespoons chopped fresh basil
  • ¼ teaspoon kosher salt
  • ½ cup part-skim ricotta cheese
  • ⅓ cup part-skim shredded mozzarella cheese
  • ¾ cup halved grape or cherry tomatoes

Instructions

Prepare the Crust

  1. Preheat your oven to 350°F (175°C).
  2. On a lightly floured surface, roll out the pie dough to about 11–12 inches in diameter.
  3. Gently transfer the dough into a 9-inch metal or glass pie dish. Press it firmly into the bottom and sides.
  4. Trim any excess dough, leaving a ½-inch overhang. Fold and crimp the edges.
  5. Prick the bottom of the crust with a fork to prevent bubbling.
  6. Par-bake the crust for 10–15 minutes, until lightly golden.

Prepare the Filling

  1. In a large mixing bowl, whisk together the beaten eggs, chopped spinach, skim milk, 2 tablespoons of Parmesan, chopped basil, and salt until well combined.
  2. Pour the mixture into the par-baked pie crust.

Add the Cheese Topping

  1. In a small bowl, mix the ricotta cheese with shredded mozzarella and the remaining 4 tablespoons of Parmesan.
  2. Drop small dollops of the ricotta mixture evenly over the egg filling.
  3. Scatter the halved tomatoes around the top.

Bake the Quiche

  1. Wrap the edges of the crust with foil to prevent over-browning.
  2. Place the quiche on a baking sheet and bake on the middle rack for 50–55 minutes, or until the top is golden and a knife inserted into the center comes out clean.
  3. Let cool slightly before slicing and serving.

Pro Tips for Success

  • Fresh spinach vs. frozen: You can substitute thawed and well-drained frozen spinach if fresh is not available.
  • Prevent a soggy crust: Par-baking the crust ensures it stays crisp under the filling.
  • Herb variations: Try adding fresh thyme or chives for extra flavor.
  • Make-ahead option: This quiche can be fully baked, cooled, and refrigerated for up to 3 days. Simply reheat gently before serving.

Nutrition Information (Per Serving)

  • Calories: 225 kcal
  • Carbohydrates: 15.5 g
  • Protein: 12 g
  • Fat: 13 g
  • Saturated Fat: 6 g
  • Cholesterol: 178 mg
  • Sodium: 366.5 mg
  • Fiber: 0.5 g
  • Sugar: 1 g

Enjoy this light and savory Spinach Ricotta Quiche as part of a cozy breakfast, an elegant brunch spread, or a simple weekday dinner. Its creamy texture, fresh vegetables, and golden crust make it a true crowd-pleaser.

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