Introduction

There is something undeniably sophisticated about a quiche. It sits on the table with an air of effortless French charm, promising a texture that is both light and incredibly rich. But let’s be honest: many quiches end up either too rubbery or disappointingly dry. That’s exactly why I developed this Ricotta and Spinach Quiche.

By introducing creamy ricotta cheese into the custard base, we transform the traditional egg filling into something velvety and cloud-like. Whether you are hosting a formal brunch or just looking for a way to elevate your meal prep, this recipe hits that sweet spot between gourmet dining and home-cooked comfort. It’s a versatile masterpiece that tastes just as good at room temperature as it does straight out of the oven.

Why I Love This Recipe

I’ve made dozens of quiches over the years, but I keep coming back to this specific version for three reasons:

1. The Texture: The ricotta creates a “soufflé-like” lift that you just don’t get with heavy cream alone.
2. The Balance: The earthy, iron-rich spinach cuts through the richness of the cheeses perfectly.
3. Versatility: It’s a “fridge-clearing” superstar. While I love the spinach and onion base, it’s a canvas for whatever herbs or veggies you have on hand.

If you love a good egg-based meal but want something a bit more substantial than this 3-ingredient egg wrap, this quiche is your next logical step.

List of Ingredients

For the Crust

• 1 9-inch Pie Crust: You can use your favorite homemade shortcrust pastry or a high-quality store-bought version for a time-saving shortcut.

For the Filling

• 1 tbsp Olive Oil: For sautéing the aromatics.
• 1 small Onion: Finely diced to provide a sweet, savory base.
• 2 cloves Garlic: Minced.
• 5 oz Fresh Spinach: Approximately 5 packed cups, roughly chopped.
• 1 cup Ricotta Cheese: Full-fat is highly recommended for the best texture.
• 1/2 cup Heavy Cream: You can substitute with half-and-half if you prefer a slightly lighter feel.
• 3 Large Eggs: The structural backbone of the quiche.
• 1/2 cup Parmesan Cheese: Grated for that salty, umami kick.
• 1/2 cup Mozzarella Cheese: Shredded for a beautiful golden top.
• 1/2 tsp Dried Thym: Or 1 tsp of fresh thyme leaves.
• Salt and Pepper: To taste.

Swaps and Notes

• The Cheese: If you don’t have mozzarella, Gruyère or Swiss cheese are fantastic alternatives that add a nutty depth.
• The Greens: Not a fan of spinach? Swiss chard or kale work beautifully, though you should sauté them a bit longer to ensure they are tender.
• Crustless Option: If you are watching your carbs, you can turn this into a “crustless quiche” by heavily greasing your pie dish with butter and pouring the filling directly in. It’s a great alternative to the viral cottage cheese pancake for those who want a more traditional savory flavor.

List of Steps for the Recipe

1. Prep and Blind Bake

Preréglage your oven to 375°F (190°C). Place your crust in a quiche or tart pan. Use a fork to prick the bottom (this prevents air bubbles). To ensure the crust stays crisp and doesn’t get soggy from the ricotta, “blind bake” it for about 10 minutes before adding the filling.

2. Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Sauté the diced onions until they are soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the chopped spinach and cook just until wilted. Remove from heat and drain any excess liquid—this is crucial to avoid a watery quiche!

3. Mix the Custard

In a large mixing bowl, whisk together the ricotta, heavy cream, eggs, parmesan, thyme, salt, and pepper. Whisk until the mixture is smooth and the ricotta is well incorporated.

4. Combine and Assemble

Fold the cooled spinach and onion mixture into the egg and cheese base. Pour the entire filling into your pre-baked crust.

5. The Topping and Final Bake

Evenly sprinkle the shredded mozzarella over the top. Place the pan in the oven and bake for 35–40 minutes. You are looking for a beautiful golden-brown top and a center that is set (it shouldn’t jiggle like liquid when moved).

6. Cool and Serve

Let the quiche rest on a wire rack for at least 10 minutes. This “carry-over” cooking time allows the custard to fully set, making it much easier to slice clean wedges.

Tips for Success

• Squeeze the Spinach: Even after sautéing, spinach holds onto a lot of water. I like to press it against a fine-mesh sieve or wrap it in a clean kitchen towel to squeeze out every drop of moisture.
• Room Temp Eggs: Using room temperature eggs helps the custard emulsify better with the ricotta.
• Don’t Overbake: The quiche will continue to firm up as it cools. If you bake it until it’s rock-hard in the center, you’ll lose that creamy ricotta texture.

Serving Suggestions and Pairings

This quiche is a complete meal on its own, but it truly shines when paired with the right sides.

• For Brunch: Serve it alongside this one-pan breakfast bake for a spread that will keep everyone full until dinner.
• For Lunch: A simple arugula salad with a lemon vinaigrette is my go-to. If you want something heartier, try a light tangy chicken salad on the side.
• Appetizer Trio: If you’re hosting a party, serve small slices of this quiche alongside this baked brie appetizer for the ultimate cheese-lover’s experience.

Nutritional Information (Per Serving)

• Calories: 310 kcal
• Protein: 14g
• Fat: 22g
• Carbohydrates: 16g
• Fiber: 1.5g
• Note: Values are estimates based on standard ingredients.

Storage and Leftover Tips

• Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
• Reheating: To keep the crust crispy, I recommend reheating slices in the oven or an air fryer at 325°F for about 5–8 minutes. Avoid the microwave if possible, as it can make the pastry chewy.
• 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

• This One-Pan Breakfast Bake
• The Viral Cottage Cheese Pancake
• 3-Ingredient Egg Wrap

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Final Thoughts

This Ricotta and Spinach Quiche is proof that you don’t need a long list of fancy ingredients to create a “wow” moment at the dinner table. It’s humble, healthy, and incredibly satisfying.

Did you try this recipe? I’d love to hear how it turned out! Tag us on social media or leave a comment below with your favorite quiche add-ins. Don’t forget to follow ChefManiac for more kitchen inspiration and foolproof recipes.