Super creamy spinach quiche recipe! Made with fresh garden spinach & rich ricotta. Perfect for any meal, with crustless & freezer options.
For a gardener, few things beat the satisfaction of harvesting your own produce. When I step out to gather fresh, tender spinach leaves, I know a special meal is about to happen. Especially when those fresh greens meet creamy, luscious ricotta cheese. Yummo!
Today, I’m excited to share one of my absolute favorite recipes: a Spinach and Ricotta Quiche. It’s a dish that perfectly combines simple, fresh ingredients into something truly spectacular. The creamy, cheesy texture from the ricotta is beyond divine! It’s the ultimate comfort food, and knowing the star ingredient came straight from my backyard makes it even better.
Whether you’re a fellow gardener or just someone who loves incredible flavor, I promise you’ll adore this super fresh quiche. It’s ideal for a lazy Sunday brunch, a light lunch, or a delightful dinner. Let’s get cooking!
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My Garden-Fresh Ricotta and Spinach Quiche Recipe
This quiche is a celebration of fresh flavors and incredible texture. The mild, earthy spinach pairs perfectly with the rich, creamy ricotta, creating a filling that’s both satisfying and surprisingly light. It truly shines when made with the freshest ingredients you can find!
- Yields: 6-8 servings
- Prep time: 20 minutes
- Cook time: 45-55 minutes
Ingredients For This Creamy Ricotta and Spinach Quiche Recipe
For the Crust
- 1 pre-made pie crust (9-inch), or your favorite homemade pie crust recipe (I often use store-bought for convenience, but a flaky homemade crust is bestl!)
For the Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced (freshly minced is best!)
- 10 oz fresh spinach, roughly chopped (If you’re not growing your own, look for bright, crisp spinach at your local market. If using frozen, make sure it’s thawed and very well squeezed dry to avoid a watery quiche.)
- 1½ cups whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon freshly grated nutmeg (a little bit goes a long way and adds a little warmth)
- Salt and freshly ground black pepper to taste
- 4 large eggs
- ½ cup milk (whole or 2%)
- ½ cup heavy cream
- ½ cup shredded mozzarella cheese (optional, but for an extra layer of cheesy goodness, I mean…why not?)
Directions
Step 1: Preheat Oven & Prepare Crust
Preheat your oven to 375°F (190°C). Unroll your pre-made pie crust and gently fit it into a 9-inch pie dish. If you’re going homemade, prepare and press your dough into the dish. Prick the bottom of the crust several times with a fork.
You can blind bake the crust for 10-15 minutes if you prefer a crispier bottom. While it adds some cooking time, I think it makes the pie crust taste better, too. This is what they look like after making the quiche so you can see how differently they look!
Step 2: Sauté Aromatics
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until it’s beautifully softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for just another minute until it becomes wonderfully fragrant – don’t let it brown!
Step 3: Cook Spinach
Add your roughly chopped fresh spinach to the skillet. Cook, stirring frequently, until the spinach has completely wilted and any excess moisture has evaporated. This step is crucial, especially if you’re using garden-fresh spinach, as it releases a lot of water. If you’re using thawed frozen spinach, make sure you’ve squeezed out every last drop of water before adding it here. Remove from heat and let cool slightly.
Step 4: Combine Ricotta Mixture
In a large bowl, combine ricotta cheese, grated Parmesan cheese, freshly grated nutmeg, and a generous pinch of salt and pepper. Add the cooked spinach mixture to this bowl and stir everything together until it’s perfectly combined. You’ll love seeing those green flecks against the creamy white ricotta!
Step 5: Whisk Egg Mixture
In a separate medium bowl, whisk together the eggs, milk, and heavy cream until they are light and well combined.
Step 6: Assemble Quiche
Spoon the spinach and ricotta mixture evenly into your prepared pie crust. If you’re using it, sprinkle the shredded mozzarella evenly over the spinach mixture. Slowly and carefully pour the egg mixture over the top, making sure it distributes evenly throughout the filling.
Step 7: Bake
Carefully transfer the pie dish to your preheated oven. Bake for 45-55 minutes, or until the center is set (a knife inserted into the center should come out clean!) and the top is a beautiful golden brown. If the edges of your crust start to brown too quickly, you can loosely cover them with a strip of aluminum foil.
Step 8: Cool & Serve
Once baked, remove the quiche from the oven and, I know it’s hard, but let it cool for at least 10-15 minutes before slicing and serving. This resting time allows the quiche to set up properly, giving you those perfect, clean slices.
Serving Suggestions for Ricotta and Spinach Quiche
This Spinach and Ricotta Quiche is incredibly versatile – here are a few ideas of where you might want to serve it.
- Brunch: Serve it with a fresh fruit salad and a side of crispy bacon or sausage.
- Lunch: A simple green salad with a light vinaigrette is the perfect accompaniment.
- Light Dinner: A warm bowl of tomato soup or a crusty loaf of bread makes it a comforting meal.
- Potluck/Picnic: Quiche travels beautifully and is delicious served at room temperature.
Variations to Explore
- Crustless Quiche (Keto/Low-Carb Friendly!): This is a fantastic option if you’re looking to cut down on carbs or simply prefer a lighter dish. Lightly grease a 9-inch pie dish. Pour the entire filling mixture directly into the prepared dish and bake as directed. The baking time might be slightly shorter, so start checking at 40 minutes.
- Add More Veggies: Sautéed mushrooms, chopped bell peppers, or even a handful of sun-dried tomatoes (chopped) would be delicious additions.
- Different Cheeses: Swap out some of the Parmesan for crumbled goat cheese, feta, or even a sharp cheddar for different flavor profiles.
- Herb Power: Fresh dill, chives, or basil (added with the spinach) would elevate the fresh garden flavor even further.
- Meaty Addition: For a heartier quiche, add cooked and crumbled bacon, ham, or sausage to the filling.
Storing Your Ricotta and Spinach Quiche Recipe
This quiche is fantastic for making ahead or enjoying leftovers (although I don’t usually have any left!)
Refrigerator
Once cooled, cover the quiche tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 3-4 days. Reheat slices gently in the microwave or oven until warmed through.
Freezer
You can freeze the entire baked quiche or individual slices.
- Whole Quiche: Let it cool completely. Wrap it tightly in plastic wrap, then again in aluminum foil. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then bake at 350°F (175°C) for 20-30 minutes, or until heated through.
- Individual Slices: Wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Reheat straight from frozen in the microwave (1-2 minutes) or in a toaster oven until warmed through.
Final Thoughts About Making This Ricotta and Spinach Quiche Recipe
From my garden to your table, I hope this spinach and ricotta quiche brings as much joy to your table as it does to mine. There’s truly nothing like the taste of homegrown goodness transformed into something so utterly delicious. Enjoy!
For more quiche recipes, check out this post from Epicurious.
Thank you for visiting the blog today!
Enjoy your day! xo
Super Creamy Ricotta and Spinach Recipe
Equipment
- 1 pie plate
Ingredients
- 1 pie crust pre-made or homemade
- 1 tbsp olive oil
- 2 cloves garlic minced
- 10 oz spinach fresh
- 1.5 cups ricotta whole milk
- ½ cup parmesan cheese grated
- ¼ tsp nutmeg grated
- salt and pepper to taste
- 4 large eggs
- ¼ cup milk whole or 2%
- ½ cup heavy cream
- ½ cup mozzarella cheese shredded
Instructions
- Preheat your oven to 375°F (190°C). Unroll your pre-made pie crust and gently fit it into a 9-inch pie dish. If you’re using homemade, prepare and press your dough into the dish. Prick the bottom of the crust several times with a fork. You can blind bake the crust for 10-15 minutes if you prefer a crispier bottom.
- Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until it’s beautifully softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for just another minute until it becomes wonderfully fragrant – don’t let it brown!
- Add your roughly chopped fresh spinach to the skillet. Cook, stirring frequently, until the spinach has completely wilted and any excess moisture has evaporated.
- In a large bowl, combine ricotta cheese, grated Parmesan cheese, freshly grated nutmeg, and a generous pinch of salt and pepper. Add the cooked spinach mixture to this bowl and stir everything together until it’s perfectly combined.
- In a separate medium bowl, whisk together the eggs, milk, and heavy cream until they are light and well combined.
- Spoon the spinach and ricotta mixture evenly into your prepared pie crust. If you’re using it, sprinkle the shredded mozzarella evenly over the spinach mixture.
- Slowly and carefully pour the egg mixture over the top, making sure it distributes evenly throughout the filling.
- Carefully transfer the pie dish to your preheated oven. Bake for 45-55 minutes, or until the center is set (a knife inserted into the center should come out clean!) and the top is a beautiful golden brown. If the edges of your crust start to brown too quickly, you can loosely cover them with a strip of aluminum foil.
- Once baked, remove the quiche from the oven and, I know it’s hard, but let it cool for at least 10-15 minutes before slicing and serving.
Nutrition
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