Description
Treat yourself to a dish that’s as elegant as it is easy with this Ricotta and Spinach Quiche. With a flaky crust, creamy ricotta filling, and earthy spinach folded into every bite, this quiche is perfect for brunches, lunches, or light dinners. It’s versatile, comforting, and packed with protein. Whether you’re looking for quick breakfast ideas, healthy snacks, or easy dinner recipes, this flavorful quiche delivers on every front with minimal prep and maximum satisfaction.
Ingredients
1 crust (9-inch) pie crust, blind-baked
1 tablespoon olive oil
2 cloves garlic, minced
4 cups fresh spinach
3 large eggs
1 cup ricotta cheese (whole milk)
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cherry tomatoes, halved (optional)
Instructions
1. Preheat oven to 375°F (190°C) and blind bake the pie crust for 15 minutes with weights, then 5-7 minutes without until golden.
2. In a skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. Let cool and squeeze out excess liquid.
3. In a mixing bowl, whisk eggs, then add ricotta, Parmesan, nutmeg, salt, and pepper. Stir until smooth.
4. Fold sautéed spinach into the ricotta mixture.
5. Pour the filling into the baked crust and top with cherry tomatoes if using.
6. Bake at 350°F (175°C) for 35–40 minutes until set and golden.
7. Cool for 10–15 minutes before slicing. Serve warm or at room temperature.
Notes
This quiche is freezer-friendly. Just cool, slice, and store in airtight containers.
For a crustless version, grease your dish well and skip the pie shell.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 2g
- Sodium: 410mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 135mg
Keywords: easy recipe, healthy snack, quick breakfast, brunch ideas, dinner ideas