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A baked ricotta and spinach quiche with a golden crust sits on a board, with one slice removed and placed on a plate nearby. Chopped herbs are sprinkled on the quiche and plate, and a fork rests on a second empty plate.

Super Creamy Ricotta and Spinach Recipe

Stacy Ling
Super creamy spinach quiche recipe! Made with fresh garden spinach & rich ricotta. Perfect for any meal, with crustless & freezer options.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 8 Servings
Calories 335 kcal

Equipment

Ingredients
  

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.
    A plain, unbaked pie crust with fork marks is set in a metal pie tin on a black stovetop. The crust is pale and slightly cracked in a few spots.
  • 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.
    Chopped onions and spinach are being sautéed in a copper-colored skillet on a gas stove. The onions appear golden and slightly caramelized, while the spinach is bright green.
  • 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.
    A glass bowl on a granite countertop containing a mixture of chopped spinach and creamy cheese, with a metal spoon partially submerged in the ingredients.
  • In a separate medium bowl, whisk together the eggs, milk, and heavy cream until they are light and well combined.
    A clear glass bowl filled with a pale yellow, frothy liquid mixture sits on a gray marbled countertop.
  • 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.
    A raw pie crust filled with a creamy spinach mixture, spread evenly inside the crust, sits on a speckled gray countertop.
  • Slowly and carefully pour the egg mixture over the top, making sure it distributes evenly throughout the filling.
    A raw quiche with a light-colored custard filling and shredded cheese sits in an unbaked pie crust on a speckled countertop.
  • 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.
    A freshly baked quiche with a golden brown crust, topped with chopped parsley, sits on a wooden board next to a stack of plates and a bunch of fresh parsley.

Nutrition

Calories: 335kcalCarbohydrates: 18gProtein: 13gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 51mgSodium: 321mgPotassium: 340mgFiber: 3gSugar: 1gVitamin A: 3861IUVitamin C: 10mgCalcium: 298mgIron: 2mg
Keyword ricotta and spinach quiche, spinach quiche
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