Description
There’s something timeless about a freshly baked quiche, and this Elegant Ricotta and Spinach Quiche is no exception. Perfect for brunch, lunch, or even a light dinner, this dish pairs a creamy ricotta and spinach filling with a flaky, golden crust. It’s a versatile recipe that’s as impressive as it is simple to prepare.
Subscribe to our newsletter to get this recipe and more like it delivered straight to your inbox!
Ingredients
Scale
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
(Or use a store-bought pie crust for convenience.)
For the Filling:
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 large eggs
- 1 cup milk or cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- 1 teaspoon dried or fresh thyme (optional)
Instructions
Step 1: Prepare the Crust
- In a mixing bowl, combine the flour and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface and fit it into the quiche or pie dish.
- Trim the edges and prick the bottom with a fork to prevent puffing.
- Blind bake the crust: Line with parchment paper, fill with pie weights or dried beans, and bake for 10 minutes. Remove the weights and bake for another 5 minutes.
Step 3: Prepare the Filling
- Heat olive oil in a skillet over medium heat and sauté the spinach until wilted. Let it cool slightly and press out excess moisture.
- In a mixing bowl, whisk together the eggs, milk, ricotta cheese, mozzarella, Parmesan, salt, pepper, and nutmeg.
- Stir in the cooked spinach and thyme.
Step 4: Assemble and Bake
- Pour the filling into the pre-baked crust, spreading it evenly.
- Bake the quiche for 35-40 minutes, or until the center is set and slightly golden.
- Let it cool for 5-10 minutes before slicing.
Notes
- Avoid a Soggy Bottom: Blind bake the crust for a crisp and flaky texture.
- Customize the Filling: Add sautéed mushrooms, sun-dried tomatoes, or cooked bacon for variety.
- Use Fresh or Frozen Spinach: If using frozen, thaw and squeeze out any excess water.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine: American