Simple Spinach Ricotta Quiche

This spinach ricotta quiche is the kind of dinner you can pull together on a busy weeknight and still feel proud of. It uses a store-bought crust to keep things quick, but the filling is what makes it special.

Creamy ricotta and eggs bake up light and almost fluffy, with plenty of spinach and a sharp hit of Parmesan woven through. A few pantry seasonings are all you need to turn those basics into something that tastes far more put-together than the effort suggests.

Why This Quiche Always Works

The filling is rich without feeling heavy. Ricotta gives it a soft, mousse-like texture that stays tender even after a night in the fridge, so you get a lunch that holds up just as well as the dinner.

Using thawed frozen spinach that you squeeze until no more water drips out is the single biggest move against a soggy quiche. The crust gets a short pre-bake before the filling goes in, so the bottom stays flaky and you never end up with a wet pale layer underneath.

It reheats beautifully, which means one quiche can carry a couple of meals with almost no extra work. That is the real reason I make it so often.

Ingredients

• 1 (9-inch) store-bought pie crust: unbaked, from the refrigerator section or thawed if frozen
• 4 large eggs
• 1 ½ cups whole milk ricotta: full-fat gives the creamiest texture
• 1 cup frozen chopped spinach, thawed and squeezed very dry: about 8 ounces before draining
• ½ cup grated Parmesan cheese
• ½ tsp fine sea salt
• ¼ tsp black pepper
• Pinch of ground nutmeg

Variations / Substitutions

• Swap the green: chopped kale or chard works, just sauté it first and squeeze the moisture out.
• Add a flavor base: sauté 1 small chopped shallot or 2 minced garlic cloves in a little butter until soft, then let it cool before mixing into the filling.
• Make it dairy-free: use a plant-based ricotta alternative and a vegan Parmesan. The texture will be softer, so let the quiche cool a little longer before slicing.
• A little heat: stir in a pinch of red pepper flakes or a few grinds of black pepper if you want a gentle kick.

If you like this, try my Broccoli Cheddar Quiche next.

How to Make Spinach Ricotta Quiche

Step 1: Pre-bake the Crust

Preheat your oven to 375°F (190°C). Unroll the pie crust and ease it into a 9-inch pie plate, pressing it gently into the corners. Prick the bottom all over with a fork about 10 times. Lay a sheet of parchment paper inside and fill it with pie weights or dried beans, then slide the plate onto the middle rack. Bake for 10 minutes.

Lift out the parchment and weights carefully. The crust will look dry and just barely starting to color. Return the empty crust to the oven for 5 more minutes, until the bottom looks matte and the edges are a pale blond. This blind bake seals the surface so the filling can’t make it soggy.

Step 2: Whisk Together the Eggs and Ricotta

Crack the 4 eggs into a large bowl. Add the 1 ½ cups ricotta, ½ teaspoon salt, ¼ teaspoon pepper, and a pinch of nutmeg. Whisk hard for about 1 minute, until the mixture is smooth and pale yellow. A few small lumps of ricotta are fine, but you want no streaks of egg white remaining.

The bowl will smell faintly sweet from the nutmeg and grassy from the ricotta, a good sign the seasoning is already working.

Step 3: Fold in the Spinach and Parmesan

Add the squeezed spinach and the ½ cup grated Parmesan to the egg mixture. Stir with a rubber spatula, folding from the bottom up, just until the spinach is evenly distributed and you no longer see pockets of white cheese or dark green clumps. Stop as soon as it looks uniform, overmixing at this point can deflate the filling slightly.

The filling will be thick but pourable, speckled with green and flecks of Parmesan.

Step 4: Pour into the Crust and Bake

Pour the filling straight into the pre-baked crust and smooth the top with the spatula. Place the pie plate back on the middle rack and bake for 35 to 40 minutes. The quiche is done when the edges are puffed and deeply golden, and the center barely jiggles when you nudge the plate.

It will rise a bit in the oven and settle as it cools, don’t worry if the top cracks slightly. That happens and it still looks beautiful.

Step 5: Cool, Slice, and Serve

Set the quiche on a wire rack and let it rest for 10 minutes. This short wait firms up the filling so the slices hold their shape. Run a thin knife around the edge, then cut into wedges while it is still warm. The crust will be flaky and the filling creamy all the way through.

Tips for a No-Soggy-Bottom Quiche

• Squeeze the spinach with your hands over a colander, then wring it in a clean kitchen towel. You should be able to press it into a tight ball with no liquid dripping out.
• Full-fat ricotta drains less water as it bakes than part-skim versions, so your filling stays thicker.
• If the crust edges start browning too fast during the final bake, wrap a strip of foil around the rim loosely.
• Let the quiche cool on a rack, not inside the pie plate on a counter. Air needs to circulate underneath so the bottom stays crisp.

Cook times can shift a little from one oven to the next, keep an eye on the center jiggle.

Keeping Leftover Quiche Fresh

• Refrigerate: Store slices in an airtight container for up to 4 days. They hold their shape well and taste great cold.
• Reheating: Warm slices in a 300°F oven for 10 to 15 minutes to revive the crust’s crispness. A quick 1-minute zap in the microwave works if you are in a rush, but the crust will soften a bit.

What to Serve With Spinach Ricotta Quiche

A simple green salad tossed with a sharp lemon vinaigrette cuts through the richness of the ricotta and eggs. Roasted cherry tomatoes, halved and cooked until blistered, add a jammy sweetness that sits right alongside the savory filling. For a brunch spread, a bowl of fresh fruit salad with a little mint keeps the whole plate feeling light.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes, cook 5 ounces of fresh spinach in a dry pan until wilted, let it cool, then squeeze out every bit of liquid before adding it to the bowl.

Can I make this quiche crustless?

Absolutely. Pour the filling straight into a greased 9-inch pie dish and bake at 375°F for about 30 to 35 minutes, checking that the middle is just set. The edges will brown sooner, so watch them.

Can I freeze a baked quiche?

Yes, cool it completely, wrap the whole quiche or individual slices tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a low oven.

Can I use part-skim ricotta?

You can, but the filling will be a touch less creamy and may release a little more liquid. Squeeze the spinach extra thoroughly to compensate.

Spinach Ricotta Quiche Recipe

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 310

Ingredients Method Notes

Ingredients

  

• 1 (9-inch) store-bought pie crust
• 4 large eggs
• 1 ½ cups whole milk ricotta
• 1 cup frozen chopped spinach, thawed and squeezed very dry
• ½ cup grated Parmesan cheese
• ½ tsp fine sea salt
• ¼ tsp black pepper
• Pinch of ground nutmeg

Method

 

1. Preheat oven to 375°F (190°C). Line pie plate with crust, prick bottom, and blind bake with parchment and weights for 10 minutes. Remove weights and bake 5 more minutes until pale blond.
2. Whisk eggs, ricotta, salt, pepper, and nutmeg in a large bowl until smooth.
3. Fold in the spinach and Parmesan until evenly combined.
4. Pour filling into the crust and bake 35 to 40 minutes, until edges are golden and center barely jiggles.
5. Cool on a wire rack 10 minutes, then slice and serve warm.

Notes

Letting the quiche rest before slicing makes clean wedges much easier. If you can wait 15 minutes, the slices will hold their shape even better.