Elegant Ricotta and Spinach Quiche Recipe

This elegant ricotta and spinach quiche is a perfect blend of creamy ricotta cheese, fresh spinach, and a delicate, flaky crust. It’s ideal for brunch, lunch, or a light dinner, and can be enjoyed warm or at room temperature.


  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 teaspoon salt
  • 3-4 tablespoons ice water
  • For the filling:
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 3 large eggs
  • 1 cup half-and-half or heavy cream
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup shredded mozzarella cheese


  1. Prepare the crust:
  • In a large bowl, mix the flour and salt.
  • Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
  • Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
  • Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  1. Preheat the oven:
  • Preheat your oven to 375°F (190°C).
  1. Roll out the dough:
  • On a lightly floured surface, roll out the dough to fit a 9-inch pie dish or tart pan.
  • Carefully transfer the dough to the dish, pressing it into the bottom and sides.
  • Trim any excess dough and use a fork to prick the bottom.
  • Line the crust with parchment paper and fill with pie weights or dried beans.
  • Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes, or until the crust is lightly golden. Remove from oven and set aside.
  1. Prepare the filling:
  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and cook until translucent, about 5 minutes.
  • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
  • Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  • In a large bowl, mix the ricotta cheese, Parmesan cheese, eggs, half-and-half (or heavy cream), nutmeg, salt, and pepper until well combined.
  • Stir in the cooled spinach mixture.
  1. Assemble the quiche:
  • Pour the filling into the pre-baked crust.
  • Sprinkle the shredded mozzarella cheese evenly over the top.
  1. Bake the quiche:
  • Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
  • Remove from the oven and let cool for at least 10 minutes before slicing.
  1. Serve:
  • Enjoy your elegant ricotta and spinach quiche warm or at room temperature. Serve with a simple green salad for a complete meal.


  • You can prepare the crust ahead of time and store it in the refrigerator for up to 2 days or freeze it for up to 1 month.
  • For a richer flavor, substitute some of the ricotta cheese with goat cheese.
  • Add a handful of chopped fresh herbs like parsley, basil, or dill for an extra burst of flavor.

Leave a Comment