Name: Ricotta Spinach Quiche Delight
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French-American
Ingredients: 1 pre-made pie crust; 1 cup ricotta cheese; 1 cup fresh spinach, chopped; ½ cup shredded mozzarella cheese; 3 large eggs; ½ cup milk or cream; ½ cup grated Parmesan cheese; 1 small onion, finely chopped; 1 garlic clove, minced; ¼ teaspoon ground nutmeg; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon olive oil

Jump to Recipe·Leave a Review

I’m excited to share this recipe for a delicious spinach and ricotta quiche that I recently tried and fell in love with. It’s creamy, savory, and perfect for brunch, lunch, or a light dinner. Ricotta Spinach Quiche Delight

Why You’ll Love This Recipe

I love how the combination of smooth ricotta and fresh spinach creates a filling that’s both comforting and light. The ease of using a pre-made pie crust means less fuss, and the whole dish comes together quicker than you’d expect. I also appreciate that it works well warm or at room temperature — great for gatherings.
The vibrant green of the spinach also makes the quiche visually appealing, and the subtle seasoning (nutmeg, garlic, salt, pepper) gives it a nuanced flavor. Plus, if you’re looking for a vegetarian-friendly main dish, this hits the mark.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 pre-made pie crust
1 cup ricotta cheese
1 cup fresh spinach, chopped
½ cup shredded mozzarella cheese
3 large eggs
½ cup milk or cream
½ cup grated Parmesan cheese
1 small onion, finely chopped
1 garlic clove, minced
¼ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil

Directions

Pre-heat the oven to 375 °F (190 °C).
Place the pre-made pie crust into a 9-inch quiche/pie dish, pressing it gently into the bottom and sides. Prick the bottom with a fork to prevent bubbling.
In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute. Then add the chopped fresh spinach and cook until just wilted. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the ricotta cheese, eggs, milk (or cream), Parmesan cheese, nutmeg, salt, and black pepper until well blended.
Stir the sautéed spinach-onion-garlic mixture into the ricotta-egg mixture. Then gently fold in the shredded mozzarella.
Pour the filling into the prepared pie crust, spreading it out evenly.
Bake in the pre-heated oven for about 30-35 minutes, or until the center is set and the top is lightly golden. (If needed, you can reduce the oven temperature to 350 °F (175 °C) and bake an additional 10-15 minutes for a deeper set.)
Remove the quiche from the oven and let it cool on a rack for at least 10-15 minutes before slicing — this helps it hold its shape.
Slice and serve warm or at room temperature.

Servings and timing

This recipe makes approximately 8 servings.
Preparation time: about 15 minutes for sautéing and mixing.
Baking time: around 30-35 minutes, plus 10-15 minutes cooling before serving.

Variations

I sometimes swap the mozzarella for Swiss cheese or cheddar for a different flavor profile.
If I want a lighter version, I’ll use a low-fat ricotta and skim milk instead of cream.
To add more vegetables, I’ll stir in ½ cup finely chopped red bell pepper or some sautéed mushrooms.
For a gluten-free version, use a gluten-free pie crust or omit the crust altogether (making a crustless quiche).
For extra herbs: fresh basil or chopped parsley sprinkled on top just after baking adds a nice fresh touch.

Storage/Reheating

I store leftover quiche in an airtight container in the refrigerator for up to 3-4 days.
To reheat, I place a slice on a baking sheet and warm it at 350 °F (175 °C) for 10-12 minutes until heated through. Alternatively, I microwave a slice for about 1-2 minutes (depending on power) — although the crust won’t be as crisp. Leftovers also make a great chilled snack if you prefer it cool.

FAQs

What crust should I use?

I used a standard 9-inch pre-made pie crust for convenience. You can also use a refrigerated crust or a homemade one if you prefer. Some people even use a deep-dish pastry shell for more filling.

Can I make this crustless?

Yes — simply omit the crust and pour the filling into a lightly greased quiche pan or pie dish. Bake as directed; you may need a few extra minutes to set since there’s less insulation from the crust.

Is it better to use fresh or frozen spinach?

I prefer fresh spinach for the best texture and flavor. If you use frozen chopped spinach, make sure to thaw it and squeeze out excess liquid so the quiche filling isn’t watery.

Can I prepare it ahead of time?

Absolutely. You can assemble the quiche up to the point of baking, cover it, and refrigerate for a few hours or overnight. Then bake when ready to serve. Just ensure the filling and crust stay chilled until ready.

How do I know when it’s done baking?

I look for the center of the quiche to be set — when you gently shake the dish, the center should no longer jiggle. The top should have just a hint of golden color. Over-baking can make the texture rubbery, so it’s better to stop once set.

Conclusion

I thoroughly enjoy how this spinach and ricotta quiche turned out: rich yet fresh, simple yet impressive. It’s the kind of dish I’d happily serve at brunch, pair with a salad for lunch, or warm up for dinner. I hope you’ll give it a try and that it becomes a favorite in my kitchen (and hopefully yours too). Let me know how it goes!