Ricotta Spinach Quiche Dish

This creamy ricotta spinach quiche combines the tangy richness of three cheeses with fresh wilted spinach, all cradled in a golden crust. I developed this recipe after wanting a lighter alternative to the heavy quiches at my local bakery, and it's become my go-to for both brunches and light dinners.

I first served this quiche at a Mother's Day brunch and my mom requested the recipe before she even finished her first slice. Now it's become my signature dish for family gatherings.

Ingredients

• Premade pie crust: Saves tremendous time but still delivers that flaky texture
• Ricotta cheese: Creates a creamy, light texture unlike traditional heavy quiches
• Fresh spinach: Offers better flavor than frozen and wilts down beautifully
• Mozzarella cheese: Adds stretchiness and mild flavor that complements the ricotta
• Eggs: Provide structure and richness to hold everything together
• Heavy cream: Creates silky texture and prevents the eggs from becoming rubbery
• Parmesan cheese: Adds a salty umami depth that elevates the entire dish
• Garlic powder: Infuses flavor throughout without the harshness of fresh garlic
• Nutmeg: Enhances the flavor of the spinach surprisingly well
• Olive oil: For properly wilting the spinach without adding excessive moisture

Step-by-Step Instructions

Prepare the crust:

Place your prepared pie crust into a 9inch quiche dish, gently pressing it against the bottom and sides. For the flakiest results, use a glass or ceramic dish that conducts heat evenly. If using storebought, let it sit at room temperature for 15 minutes before unrolling to prevent cracking.

Cook the spinach:

Heat olive oil in a skillet over medium heat until it shimmers but doesn't smoke. Add chopped spinach and sauté for exactly 2 to 3 minutes, stirring constantly to ensure even wilting. The spinach should reduce in volume by about 75 percent. Immediately transfer to a plate to cool, as continued cooking in the hot pan can make the spinach slimy.

Make the filling:

In a large bowl, first whisk the eggs until completely uniform, then add the heavy cream and whisk until fully incorporated. Add the ricotta in spoonfuls, whisking between additions to create a smooth mixture without lumps. Add the mozzarella, Parmesan, garlic powder, nutmeg, salt, and pepper, stirring gently to combine. The mixture should be thick but pourable.

Combine and fill:

Using a silicone spatula, fold the cooled spinach into the egg mixture, making sure to distribute it evenly throughout. Pour the mixture slowly into the prepared crust, using the spatula to ensure even distribution of the spinach. Fill to about a quarter inch below the rim of the crust to prevent overflow during baking.

Bake to perfection:

Bake in your preheated oven for 30 to 35 minutes, rotating the dish halfway through for even browning. The quiche is done when the center has just set and no longer jiggles when gently shaken. The top should be golden brown with small browned spots on the cheese. Let it rest for 10 minutes to fully set before slicing.

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The nutmeg in this recipe might seem unusual, but it's my secret weapon for enhancing spinach dishes. My grandmother always added a pinch to her creamed spinach, and I've carried on the tradition. The warm, nutty notes complement the earthiness of the spinach perfectly without being detectably spicy.

Storage and Reheating

This quiche actually improves with a day of rest as the flavors meld together beautifully. Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results when reheating, place a slice in a 325°F oven for about 10 minutes rather than using the microwave, which can make the crust soggy. For freezing, wrap individual slices tightly in plastic wrap followed by foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

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Variations to Try

While this classic version is my family's favorite, the recipe welcomes customization. Try adding sautéed mushrooms for earthy depth, or swap the spinach for blanched asparagus in spring. For a protein boost, add diced ham or crispy bacon bits to the filling before baking. Herb lovers might appreciate adding fresh basil or thyme to the egg mixture. Just keep the total volume of additions similar to maintain the proper filling consistency.

Serving Suggestions

For brunch, I love serving this quiche with a simple arugula salad dressed with lemon and olive oil to cut through the richness. For dinner, roasted cherry tomatoes make an excellent acidic counterpoint. A chilled glass of Pinot Grigio or Sauvignon Blanc pairs wonderfully with the creamy texture and subtle flavors. For a non-alcoholic option, sparkling water with a squeeze of lemon refreshes the palate between bites.

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Make sure to thaw and thoroughly drain it to remove excess water before adding it to the filling mixture.

→ How do I store leftover quiche?

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave before serving.

→ Can I make the crust at home?

Absolutely! A homemade pie crust is an excellent option for a personal touch, but a store-bought crust works just as well for convenience.

→ Can I substitute ricotta cheese?

If you don't have ricotta, you can use cottage cheese or cream cheese as a substitute, but the texture and flavor may vary slightly.

→ How do I know when the quiche is fully cooked?

The quiche is ready when the center is set and a knife inserted into the middle comes out clean. The top should also be golden brown.

→ Can I prepare the quiche ahead of time?

Yes, you can prepare the filling and pie crust ahead of time. Assemble and bake when ready to serve, or bake in advance and reheat gently.