Spinach Ricotta Quiche – A Light and Flavorful Vegetarian Delight
If you’re searching for a dish that feels equally at home on a cozy breakfast table, a sunny brunch spread, or a simple dinner with a side salad, this Spinach Ricotta Quiche is it.
It’s made with a flaky golden crust, a creamy egg filling, and a fresh blend of spinach, ricotta, basil, and juicy cherry tomatoes. Every slice brings a perfect balance of savory richness and garden freshness — light enough for everyday meals, yet impressive enough for guests.
Why You’ll Love This Recipe
This easy vegetarian quiche is packed with protein, flavor, and texture. The creamy ricotta adds a luxurious touch to the eggs, while the spinach keeps it light and nutrient-rich. Fresh basil and tomatoes bring an Italian flair that turns this simple dish into something special.
Whether served warm straight from the oven or chilled for lunch the next day, this quiche never disappoints.
Ingredients
For the crust:
- 1 refrigerated dough for a 9-inch deep-dish pie crust (or homemade pastry dough)
For the filling:
- 7 large eggs, lightly beaten
- 2 cups (about 1½ ounces) fresh baby spinach, chopped
- ⅔ cup skim milk (or any milk of your choice)
- 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
- ¾ cup halved cherry or grape tomatoes
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crust:
Roll out the pie dough on a floured surface until about 11–12 inches in diameter.
Gently transfer it to a 9-inch pie dish, pressing the dough firmly into the bottom and sides. Trim any excess, leaving a ½-inch overhang, then fold and crimp the edges neatly.
Prick the bottom of the crust with a fork, then par-bake it for 10–15 minutes until lightly golden. Set aside to cool slightly. - Prepare the filling:
In a large bowl, whisk together the eggs, chopped spinach, milk, 2 tablespoons of the Parmesan cheese, basil, and salt until smooth and well combined. - Assemble the quiche:
Pour the egg mixture into the pre-baked crust.
In a small bowl, mix the ricotta with the mozzarella and the remaining Parmesan. Spoon small dollops of this mixture evenly over the top of the quiche.
Scatter the halved cherry tomatoes between the cheese dollops, gently pressing them into the filling. - Bake:
Cover the crust edges with foil to prevent burning.
Place the quiche on a baking sheet and bake for 50–55 minutes, or until the top is golden and a knife inserted in the center comes out clean. - Cool and serve:
Let the quiche rest for about 10 minutes before slicing. Serve warm, at room temperature, or even chilled.
Tips and Variations
- Crustless Option: For a lighter, low-carb version, skip the crust and bake the filling in a greased pie dish.
- Add Extra Veggies: Roasted red peppers, sautéed mushrooms, or artichoke hearts make delicious additions.
- Cheese Swap: Try feta, goat cheese, or cheddar instead of ricotta for a different twist.
- Make Ahead: This quiche can be baked a day in advance and gently reheated before serving.
Serving Suggestions
Pair this quiche with a fresh green salad or a bowl of tomato basil soup for a satisfying, balanced meal. It’s also perfect as part of a brunch buffet alongside fruit salad, yogurt parfaits, and freshly baked rolls.
Nutrition (Per Slice)
Calories: 225 | Protein: 12g | Carbohydrates: 15.5g | Fat: 13g | Fiber: 0.5g | Sugar: 1g