Go Back
Ricotta Quiche Recipe

Spinach Ricotta Quiche Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 cup whole milk ricotta cheese
  • 4 large eggs
  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
  • ½ cup grated parmesan cheese
  • 1 clove garlic, minced
  • ¼ tsp salt
  • ⅛ tsp freshly ground black pepper
  • Pinch of freshly grated nutmeg

Method
 

  1. Preheat oven to 375°F. Fit crust into a pie dish, prick bottom, line with parchment and weights, and blind bake 12 minutes. Remove weights and bake 5 more minutes until set.
  2. Whisk ricotta, eggs, parmesan, garlic, salt, pepper, and nutmeg until smooth. Stir in spinach until evenly distributed.
  3. Pour filling into the par-baked crust and smooth the top. Tap the dish gently to release air bubbles.
  4. Bake 30 to 35 minutes, until golden and the center jiggles only slightly. Cool 10 minutes, then slice and serve warm.

Notes

Let the quiche rest at least 10 minutes before slicing; the custard finishes setting as it cools. If you used a glass pie dish, you may need a couple extra minutes of bake time. Leftovers keep well in the fridge and can be enjoyed cold or gently reheated.