by: admindz

Elegant Ricotta and Spinach Quiche A Classic Brunch Favorite

Elegant Ricotta and Spinach Quiche A Classic Brunch Favorite

Alright, let me tell you—this ricotta and spinach quiche is my go-to for those lazy weekend mornings when I want something special without fussing too much. I can almost smell the buttery crust and fresh spinach mingling right now! The creamy ricotta filling comes together like a dream, making every bite silky and light. Plus, it’s elegant enough to wow guests but easy enough for a casual brunch with friends. Trust me, once you whip this up, it’ll be your new favorite way to start the day (or anytime you’re craving something savory and comforting!).

Quick Facts

  • Yield: Serves 6
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour

Ingredients

For the Main Dish:

  • 1 9-inch pie crust (store-bought or homemade)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cups fresh spinach, roughly chopped (about 5 ounces)
  • 1 cup ricotta cheese
  • 3 large eggs
  • 1 cup whole milk or half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp freshly grated nutmeg (optional but magic!)

How I Make It

Step 1:

Preheat your oven to 375°F. Gently press the pie crust into a 9-inch tart pan or pie dish, making sure to trim and crimp the edges. To avoid a soggy bottom, prick the crust all over with a fork (that’s called docking!).

Step 2:

In a skillet, warm 1 tbsp olive oil over medium heat. Toss in the chopped onion and sauté until soft and translucent, about 4 minutes. Add the spinach and cook just until wilted—this avoids any watery surprises in your quiche.

Step 3:

Transfer the spinach and onion mixture to a colander and press gently to squeeze out any excess liquid. This step is crucial to keep your quiche perfectly set.

Step 4:

In a mixing bowl, whisk together 3 large eggs, 1 cup ricotta cheese, 1 cup milk, salt, pepper, and nutmeg until smooth. Stir in the Parmesan cheese and the drained spinach and onion.

Step 5:

Pour the mixture into your prepared pie crust, smoothing the top. Place the quiche in the preheated oven and bake for about 35-40 minutes, or until the filling is set and the top is lightly golden. A knife inserted near the center should come out clean.

Step 6:

Let the quiche cool for about 10 minutes before slicing—this helps it firm up and keeps the slices neat. Serve warm or at room temperature for best flavor.

Variations & Tips

  • Swap fresh spinach with kale or swiss chard for a different leafy green kick.
  • Add a handful of cooked bacon or pancetta for a smoky note.
  • Use feta or goat cheese instead of ricotta for a tangier filling.
  • Blind bake the crust for 10 minutes if you prefer extra crispiness.
  • For a dairy-free twist, try coconut milk and a vegan cheese alternative.
  • Fresh herbs like dill or basil sprinkled on top brighten the flavor beautifully.

How I Like to Serve It

I love pairing this quiche with a simple green salad dressed with lemon and olive oil for a light lunch or brunch. It’s a fantastic centerpiece on a sunny weekend table alongside fresh fruit and a pot of strong coffee or herbal tea. During holidays, it shines alongside roasted veggies or a charcuterie board for a casual yet polished spread.

Notes

  • Store leftovers covered in the fridge for up to 3 days and reheat gently in the oven to keep the crust crisp.
  • You can prepare the filling a day ahead to save time on busy mornings.

Closing: This ricotta and spinach quiche always hits the spot with its creamy texture and fresh flavors—it’s truly a recipe that never fails to impress and comfort at the same time.