Go Back
Spinach Ricotta Quiche

Spinach Ricotta Quiche Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.