Creamy Spinach & Ricotta Quiche


Dreaming of the perfect brunch? 🌿 This Creamy Spinach & Ricotta Quiche is an absolute showstopper!

Just look at that golden-brown crust and luscious, cheesy filling. 😍 It's rich but surprisingly light, making it perfect for any meal of the day. Forget soggy, eggy quiches—this one is all about creamy, savory perfection. Save this recipe and thank me later! ✨

🥧 Creamy Spinach & Ricotta Quiche

Ingredients:

For the Crust:

  • 1 ¼ cups all-purpose flour

  • ½ cup cold unsalted butter, cubed

  • ½ tsp salt

  • 3-5 tbsp ice water

  • (Feel free to use 1 store-bought 9-inch pie crust to save time!)

For the Filling:

  • 1 tbsp olive oil

  • 10 oz (280g) fresh spinach

  • 2 cloves garlic, minced

  • 15 oz (425g) whole milk ricotta cheese

  • 2 large eggs, lightly beaten

  • ⅔ cup grated Parmesan cheese, divided

  • Pinch of nutmeg

  • Salt & freshly ground black pepper to taste

Instructions:

  1. PREPARE CRUST: If making from scratch, combine flour and salt, then cut in the cold butter until it resembles coarse crumbs. Add ice water 1 tbsp at a time until the dough holds together. Form into a disk, wrap, and chill for 30 mins.

  2. BLIND BAKE: Preheat oven to 400°F (200°C). Roll out your dough and press it into a 9-inch pie pan. Line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5-7 minutes until lightly golden. Reduce oven temp to 375°F (190°C).

  3. PREPARE SPINACH: While the crust bakes, heat olive oil in a skillet. Sauté garlic until fragrant, then add spinach and cook until fully wilted. Transfer to a sieve and press down firmly to squeeze out ALL excess liquid (this is the most important step for a non-soggy quiche!). Roughly chop the spinach.

  4. MIX FILLING: In a bowl, combine the ricotta, eggs, ½ cup of the Parmesan, nutmeg, salt, and pepper. Fold in the dry, chopped spinach until evenly mixed.

  5. ASSEMBLE & BAKE: Pour the filling into your pre-baked crust and spread evenly. Sprinkle the remaining Parmesan cheese on top.

  6. BAKE for 35-45 minutes, until the filling is set and the top is golden brown and bubbly.

  7. REST: Let the quiche cool for at least 15 minutes before slicing. This helps it set for perfect, clean slices. Enjoy!

Quick Stats:
⏱️ Prep Time: 30 minutes (active)
⏱️ Cook Time: approx. 50 minutes
🍽️ Servings: 6-8 slices

Nutrition Estimate (per slice, based on 8 servings):

  • Calories: ~390 kcal

  • Protein: ~16 g

  • Fat: ~26 g

  • Carbs: ~23 g
    (Disclaimer: These are estimates and can vary based on your specific ingredients.)

Tag a friend who would love a slice of this! 👇

#SpinachQuiche #RicottaQuiche #QuicheRecipe #Homemade #BrunchIdeas #VegetarianRecipes #ComfortFood #BakingLove #RecipeShare #FoodPhotography #EasyRecipes #CheeseLover #WhatToBake #HomeCooking

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