Introduction

There is something inherently sophisticated about a quiche. It’s the quintessential brunch dish that feels fancy enough for a bridal shower but is hearty enough for a quiet Sunday morning at home. Today, I’m sharing my absolute favorite: the Savory Ricotta and Spinach Quiche.

Unlike traditional quiches that rely solely on heavy cream and eggs, the addition of ricotta cheese transforms the texture into something pillowy, light, and almost soufflé-like. Combined with fresh, garlicky spinach and a hint of nutmeg, this recipe hits all the right notes. Whether you are a seasoned baker or looking for a reliable weekend meal, this quiche is a guaranteed winner.

Why I Love This Recipe

What makes this quiche stand out is the balance. The ricotta provides a creamy mildness that perfectly offsets the earthy spinach and salty Parmesan. It’s also incredibly versatile. While I love a good one-pan breakfast bake, this quiche offers a more refined, elegant bite that pairs beautifully with almost any side. Plus, it’s a fantastic way to sneak some greens into your morning routine without feeling like you’re eating a salad!

Ingredients

• Pie Crust: 1 pre-made or homemade pie crust (standard 9-inch).
• Ricotta Cheese: 1 cup (full-fat is best for creaminess).
• Heavy Cream: 1/2 cup to give it that luxurious mouthfeel.
• Eggs: 3 large, room temperature.
• Fresh Spinach: 1 cup, chopped.
• Parmesan Cheese: 1/2 cup, freshly grated.
• Mozzarella: 1/2 cup, shredded (for that perfect golden top).
• Garlic: 1 clove, minced.
• Olive Oil: 1 tablespoon.
• Seasonings: 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp ground nutmeg.

Swaps and Notes

• The Greens: If you don’t have fresh spinach, you can use frozen chopped spinach. Just make sure to thaw it and squeeze out every drop of liquid to avoid a soggy crust.
• The Crust: Short on time? A store-bought frozen crust works beautifully. If you’re looking for more grain-free morning options, check out the viral cottage cheese pancake.
• The Spice: Don’t skip the nutmeg! It is the secret ingredient in French-style egg dishes that makes the flavors “pop.”

List of Steps

1. Prep the Crust: Preheat your oven to 375°F (190°C). Lay your pie crust into a quiche pan or pie dish. Prick the bottom several times with a fork (this prevents air bubbles). Pre-bake for 10 minutes, then set aside.
2. Sauté the Spinach: In a skillet over medium heat, add the olive oil and minced garlic. Sauté for about 30 seconds until fragrant. Toss in the chopped spinach and cook just until wilted. Remove from heat and let it cool.
3. Whisk the Base: In a large mixing bowl, whisk together the ricotta, heavy cream, and eggs until the mixture is smooth and pale yellow.
4. Season and Fold: Stir in the Parmesan cheese, salt, pepper, and nutmeg. Fold in the cooled garlic-spinach mixture.
5. Assemble: Pour the egg and cheese mixture into your pre-baked crust, spreading it out evenly.
6. Cheese Topping: Sprinkle the shredded mozzarella evenly over the top.
7. Bake: Place in the center of the oven and bake for 35–40 minutes. You’re looking for a set center and a beautiful golden-brown top.
8. Rest: Allow the quiche to cool for at least 10 minutes. This is crucial—it allows the custard to finish setting so you get clean slices.

Tips for Success

• Blind Baking is Key: Pre-baking the crust ensures you don’t end up with a “soggy bottom.” If you have pie weights, use them, but a fork-pricked crust usually does just fine for this recipe.
• Room Temp Eggs: Using room temperature eggs helps them incorporate more smoothly into the ricotta, resulting in a fluffier texture.
• Don’t Over-bake: The quiche should have a slight jiggle in the very center when you pull it out. It will firm up as it cools.

Serving Suggestions and Pairings

This quiche is the star of the show, but it loves company! I highly recommend serving it alongside:

• A Bright Side Salad: Something like this light tangy chicken salad (served on the side) adds a great protein boost and acidity.
• Refreshing Drinks: To cut through the richness of the cheese, pair a slice with a cold glass of homemade blueberry lemonade.
• Brunch Spread: If you’re feeding a larger group, add some sheet pan quesadillas to the table for a mix of savory flavors.

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Fat: 22g
• Carbohydrates: 18g
• Protein: 14g
• Fiber: 1g

Storage and Leftover Tips

• Refrigerating: Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Reheating: For the best results, reheat slices in the oven or a toaster oven at 325°F until warmed through. This keeps the crust crispy. The microwave works in a pinch, but the crust may soften.
• Freezing: You can freeze the baked quiche! Wrap it tightly in plastic wrap and foil. It will stay fresh for up to 2 months. Thaw in the fridge overnight before reheating.

More Recipes You Will Love

If you enjoyed this savory bake, you have to try these other fan favorites from the kitchen:

• One-Pan Breakfast Bake
• Light & Tangy Chicken Salad
• Crowd-Pleasing Sheet Pan Quesadillas

Final Thoughts

This Savory Ricotta and Spinach Quiche is proof that simple ingredients can create a truly luxurious meal. It’s a staple in my home, and I hope it becomes one in yours too!

Did you make this recipe? I’d love to hear how it turned out! Leave a comment below or tag us in your photos. Don’t forget to follow ChefManiac for more easy, delicious recipes delivered straight to your feed.

Happy baking!