Elegant Ricotta and Spinach Quiche A Classic Brunch Favorite

Alright, I have a little secret to confess: there’s something downright magical about the first bite of a warm ricotta and spinach quiche. The creamy ricotta embraces the vibrant spinach, while the flaky crust offers that perfect buttery crunch. This dish has a way of making any brunch feel like a special occasion, even if it’s just a laid-back Sunday at home. Trust me, once you try this quiche, it’s going to quickly become your go-to for impressing guests or treating yourself to something a little elegant yet totally comforting. Plus, it’s so forgiving—if your crust isn’t perfect or you swap out a few ingredients, it still turns out delicious every time.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Ingredients

For the Main Dish:

• 1 9-inch pie crust (store-bought or homemade)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cups fresh spinach, roughly chopped (or 10 oz frozen spinach, thawed and squeezed dry)
• 1 cup ricotta cheese
• 3 large eggs
• 1 cup whole milk or half-and-half
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg (optional but recommended!)

How I Make It

Step 1:

Start by preheating your oven to 375°F. Roll out the pie crust in a 9-inch pie dish and gently press it into place. To avoid a soggy bottom, poke the crust a few times with a fork and pre-bake it (blind bake) for about 8 minutes until it’s just starting to set but not browned. This little trick keeps everything crisp!

Step 2:

While the crust bakes, heat 1 tbsp olive oil in a skillet over medium heat. Toss in the finely chopped onion and cook until soft and translucent, about 5 minutes. Add the chopped spinach and cook just until wilted (if using fresh) or warmed through (if frozen). Remove from heat and let cool slightly.

Step 3:

In a large bowl, whisk together the eggs, ricotta, milk, Parmesan, salt, pepper, and nutmeg until smooth and creamy. Stir in the cooled spinach and onion mixture until evenly combined.

Step 4:

Pour the filling into the pre-baked crust, spreading it out evenly. Give the pan a gentle shake so the filling settles nicely.

Step 5:

Bake for about 35-40 minutes, or until the top is lightly golden and the center is set but still slightly jiggly (it will continue to cook a bit as it cools). If you notice the edges browning too fast, tent with foil halfway through baking.

Step 6:

Let the quiche cool for at least 10 minutes before slicing—this helps the filling firm up and makes serving easier. Enjoy that first warm bite!

Variations & Tips

• Swap ricotta for goat cheese for a tangier flavor.
• Add sautéed mushrooms or caramelized onions for extra depth.
• For a gluten-free option, use a crust made from almond flour or a pre-made gf crust.
• Use a mix of fresh herbs like basil, thyme, or parsley to brighten things up.
• If spinach is your only veggie, sneak in some sun-dried tomatoes for a sweet pop.
• Allow the filling to cool before pouring into the crust to prevent sogginess.

How I Like to Serve It

This elegant quiche shines brightest at a lazy weekend brunch, served alongside a crisp, green salad with a lemon vinaigrette. I also love packing leftovers for a lunchbox treat or pairing it with fresh fruit during springtime gatherings. Warm tea or a sparkling mimosa make for the perfect sipping companion!

Notes

• Store leftovers wrapped in foil or airtight container in the fridge up to 3 days.
• Reheat slices gently in a 325°F oven for 10-15 minutes to preserve flakiness.

Closing: This ricotta and spinach quiche is one of those rare recipes that’s both simple and stunning—a true crowd-pleaser that never fails to comfort and impress.