I’ve got the perfect recipe to brighten your brunch spread today – a Ricotta & Garden Spinach Quiche that’s creamy, savory, and surprisingly simple to make. There’s something magical about the combination of silky ricotta and fresh spinach nestled in a flaky crust.
The touch of nutmeg? That’s my little secret that takes this dish from good to “can I please have another slice?” Want to know how to achieve that perfect wobbly center while maintaining a golden crust?
Why You’ll Love this Ricotta & Garden Spinach Quiche
Every bite of this ricotta and spinach quiche delivers the perfect balance of creamy, cheesy goodness with fresh garden spinach. I’m obsessed with how the mild ricotta creates a velvety base while the Parmesan adds that necessary salty kick. And nutmeg with spinach? A match made in culinary heaven.
What I adore most is how elegant it looks with minimal effort. Perfect for brunch with friends or a light dinner. The pre-made crust saves precious time, yet nobody will guess you took this shortcut. Ready in under an hour, with most of that being hands-off oven time.
What Ingredients are in Ricotta & Garden Spinach Quiche?
Gathering the ingredients for this quiche is half the journey to creating something truly special on your table.
- 1 pre-made 9-inch pie crust
- 1 cup ricotta cheese
- 3 large eggs
- 1/2 cup heavy cream
- 1 cup fresh chopped spinach
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Quality matters with these simple ingredients, so consider splurging on a good Parmesan and using the freshest spinach you can find—your taste buds will absolutely thank you for it.
How to Make this Ricotta & Garden Spinach Quiche
Step 1: Prepare and Pre-bake the Crust
Take your 1 pre-made 9-inch pie crust and prick the bottom several times with a fork. This prevents bubbling during baking, a little trick that saves so much frustration later. Pop it in a preheated 375°F oven for about 10 minutes to set. For perfect results, consider using a high-quality stand mixer bakeware set to ensure consistent baking performance.
Step 2: Make the Creamy Filling
In a large bowl, whisk together 3 large eggs, 1 cup ricotta cheese, and 1/2 cup heavy cream until smooth and well combined. The mixture should look silky and have a pale yellow color—we’re building flavor layers here, people.
Step 3: Add the Seasonings
Sprinkle in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and that magical pinch of nutmeg. Then fold in 1/2 cup grated Parmesan cheese, stirring gently to distribute all those savory elements throughout your custard base.
Step 4: Incorporate the Spinach
Gently fold 1 cup of freshly chopped spinach into your egg mixture. The spinach might seem like a lot at first, but trust me, it wilts down beautifully in the oven and distributes its earthy flavor throughout.
Step 5: Fill the Crust
Pour your spinach and ricotta mixture into the partially baked pie crust. Give the pan a gentle tap on the counter to release any air bubbles that might be hiding in there.
Step 6: Bake to Golden Perfection
Slide your quiche into the oven and bake for 40-50 minutes, or until the center is set and the top turns a gorgeous golden brown. If you notice the crust edges browning too quickly, just cover them with a bit of foil—a small effort for perfect results.
Step 7: Rest Before Serving
This is perhaps the hardest part—waiting! Let your quiche rest for about 15 minutes before slicing. This vital step allows the filling to set properly, giving you those picture-perfect slices rather than a runny mess.
What to Serve with Ricotta & Garden Spinach Quiche
This elegant quiche works beautifully for brunch, lunch, or a light dinner. Pair it with a simple arugula salad dressed with lemon vinaigrette for a peppery contrast to the creamy filling. For something heartier, roasted cherry tomatoes bring a sweet-tart punch that cuts through the richness.
On cooler days, a cup of tomato bisque makes this meal especially comforting. Brunch more your style? Add some crispy bacon or breakfast potatoes on the side. To drink, try a crisp Sauvignon Blanc if you’re feeling fancy, or a light iced tea with mint for everyday meals. Remember, this quiche shines brightest when the sides don’t compete with its delicate flavors.
Ricotta & Garden Spinach Quiche Substitutions and Variations
- Cheese swaps: No ricotta? Try cottage cheese (drained) or Greek yogurt. Parmesan can be swapped for Gruyère or Pecorino Romano for different flavor profiles.
- Make it gluten-free: Use a store-bought gluten-free crust or make a simple almond flour crust.
- Veggie options: Baby kale, Swiss chard, or arugula can replace spinach. For summer, add halved cherry tomatoes or sautéed zucchini.
- Protein boost: Fold in crispy pancetta, prosciutto, or smoked salmon for heartier fare.
- Dairy-free version: Substitute with plant-based ricotta and coconut cream (the flavor will change slightly).
- Fresh herbs: Chives, basil, or thyme add brightness—about 2 tablespoons will do the trick.
- Finishing touch: Sprinkle with toasted pine nuts, a drizzle of balsamic glaze, or a few red pepper flakes before serving.
Leftovers and Storage for this Ricotta & Garden Spinach Quiche
This quiche stores beautifully in the refrigerator for up to 3 days. Simply cover it tightly with plastic wrap or transfer slices to an airtight container.
For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. The texture holds up remarkably well—better than many other egg dishes.
To reheat refrigerated quiche, warm it in a 325°F oven for about 15 minutes (avoid the microwave if possible, which can make the crust soggy). For frozen slices, reheat from frozen at 350°F for 20-25 minutes until heated through.
Some might argue this quiche actually tastes better on day two, when the flavors have had time to meld. Just bring refrigerated slices to room temperature before serving for the best flavor.
Final Thoughts
This Ricotta & Garden Spinach Quiche strikes that perfect balance between elegant and effortless. The creamy ricotta provides a luxurious texture while fresh spinach adds both nutrition and a pop of color. What makes this dish truly special is the hint of nutmeg that elevates the familiar flavors into something subtly sophisticated.
It’s ideal for those busy weekends when you need something that works for both brunch with friends or a light dinner paired with a simple salad.
Perfect for make-ahead meal planning, this versatile quiche shifts seamlessly from special occasions to everyday meals, proving that sometimes the most comforting foods can also be the most impressive.
Frequently Asked Questions
Can I Freeze Unbaked Quiche Mixture for Later Use?
Yes, I’d recommend freezing the assembled but unbaked quiche for up to 3 months. Wrap it tightly in plastic wrap and foil. When ready, bake from frozen, adding 10-15 minutes to the baking time.
Why Is My Quiche Soggy on the Bottom?
Your quiche is soggy because you didn’t pre-bake the crust long enough. I’d recommend baking the empty crust a bit longer than 10 minutes and patting your spinach dry before adding it.
Is Fresh Spinach Better Than Frozen for This Recipe?
I recommend fresh spinach for this quiche. It maintains better texture and flavor than frozen, which can release excess water and make your quiche soggy. Just be sure to chop it well before adding.
How Do I Prevent Cracks From Forming on Top?
To prevent cracks, I don’t overbake my quiche and always bake at a moderate temperature. I also add a water bath in the oven and let it cool gradually at room temperature before refrigerating.
Can I Make This Quiche Crustless for a Low-Carb Option?
Yes, you can make this crustless! I’d recommend greasing your pie dish well, then pour the filling directly in. Bake as directed, though you may need to reduce cooking time by 5-10 minutes.