Spinach Ricotta Quiche
A creamy and flavorful Spinach Ricotta Quiche that’s easy to make and perfect for any meal.
Ingredients
For the Quiche
- 1 pie crust 1 pie crust (store-bought or homemade)
- 2 cups 2 cups fresh spinach, chopped Fresh spinach is recommended for vibrant flavor.
- 1 cup 1 cup ricotta cheese
- 3 large 3 large eggs
- 1 cup 1 cup shredded cheese (like mozzarella or cheddar) You may substitute with feta or goat cheese for a tangy twist.
- 1 cup 1 cup heavy cream or milk
- 1 clove 1 clove garlic, minced
- Salt and pepper, to taste
- Optional: Fresh herbs (like parsley or basil) for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Place your pie crust in a 9-inch pie pan. If you’re using a store-bought crust, follow the instructions on the package regarding pre-baking.
- In a skillet, heat a little olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, then add the chopped spinach. Cook until wilted, approximately 2-3 minutes. Remove from heat and let cool a bit.
Mixing the Filling
- In a mixing bowl, combine the ricotta cheese, eggs, and cream or milk. Whisk together until smooth.
- Stir in the sautéed spinach and season with salt and pepper. Add in half of the shredded cheese, blending everything together.
Assembling and Baking
- Pour the spinach and ricotta mixture into the prepared pie crust. Sprinkle the remaining shredded cheese on top, creating a cheesy layer.
- Place the quiche in your preheated oven and bake for 30-35 minutes, or until the center is set and the top is golden brown.
- Remove the quiche from the oven and let it cool for a few minutes. Slice it up and enjoy warm, or serve at room temperature.
Notes
If using frozen spinach, ensure it is drained well before adding to the mixture. Letting the quiche cool slightly before slicing will help it hold its shape.