Short Description
The Savory Ricotta & Baby Spinach Quiche with Buttery Crust is a refined yet comforting dish that brings together the creamy richness of ricotta cheese and the freshness of baby spinach, all nestled in a golden, flaky crust. Ideal for brunch, a light lunch, or even a satisfying dinner, this quiche balances subtle flavor and elegant presentation in every bite.
Why You’ll Love This Recipe
Buttery, homemade crust that’s tender and crisp
Creamy and flavorful ricotta-based filling
Fresh spinach adds color, texture, and nutrition
Versatile—serve warm, room temperature, or cold
Perfect for brunch, lunch, or dinner
Great make-ahead option
Customizable with your favorite cheeses or herbs
Kid- and crowd-friendly
Elegant yet simple to prepare
Freezes well for future meals
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
3–4 tbsp ice water
For the filling:
1 1/2 cups ricotta cheese
1 1/2 cups fresh baby spinach, chopped
3 large eggs
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 tsp nutmeg
Salt and pepper to taste
Directions
1. Prepare the crust:
In a large bowl, mix flour and salt. Add the cold butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
2. Preheat the oven:
Preheat to 375°F (190°C).
3. Roll out the dough:
On a floured surface, roll the dough into a circle about 1/8 inch thick. Transfer to a 9-inch pie or quiche pan, pressing gently into the edges. Trim any excess.
4. Blind bake the crust:
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the weights and paper, then bake for an additional 5–7 minutes until lightly golden.
5. Prepare the filling:
In a medium bowl, whisk together the ricotta, eggs, heavy cream, mozzarella, Parmesan, nutmeg, salt, and pepper until smooth. Fold in the chopped baby spinach.
6. Assemble the quiche:
Pour the ricotta and spinach filling into the pre-baked crust and spread evenly.
7. Bake the quiche:
Bake for 30–35 minutes or until the center is set and the top is slightly golden. Let cool for at least 10 minutes before slicing.
8. Serve:
Slice and enjoy warm, at room temperature, or chilled. Pairs wonderfully with a light salad or fresh fruit.
Servings and timing
Servings: 6 slices
Prep Time: 20 minutes
Baking Time: 50 minutes
Total Time: 1 hour 40 minutes (including chilling)
Estimated Calories: 320 kcal per slice
Variations
Add Protein: Include cooked bacon, ham, or sausage for a heartier version.
Cheese Swap: Substitute mozzarella with Swiss, feta, or cheddar for different flavor profiles.
Herbed Crust: Add chopped herbs like thyme or rosemary to the dough for an aromatic crust.
Vegetable Mix: Add mushrooms, onions, or bell peppers to the filling.
Gluten-Free Option: Use a gluten-free flour blend for the crust.
Crustless Quiche: Omit the crust and pour the filling directly into a greased baking dish.
Mini Quiches: Bake in muffin tins for individual portions.
Lactose-Free: Use lactose-free cheese and cream alternatives.
Storage/Reheating
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheating: Warm individual slices in the microwave for 30–60 seconds or reheat in a 300°F (150°C) oven for 10–15 minutes.
Freezing: Wrap cooled slices tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Can I use frozen spinach instead of fresh?
Yes, thaw and drain it thoroughly before adding to the filling to avoid excess moisture.
How do I know when the quiche is fully cooked?
The center should be set and no longer jiggle when gently shaken. A knife inserted should come out clean.
Can I make this crustless?
Absolutely. Grease the pie dish and pour in the filling directly for a low-carb version.
Can I use store-bought crust?
Yes, a pre-made crust can save time and works well with this recipe.
Is ricotta the only cheese I can use?
No, you can substitute or combine it with cottage cheese, goat cheese, or cream cheese.
Can I serve this quiche cold?
Yes, it tastes great cold and is perfect for picnics or packed lunches.
What’s the best way to press dough into the pan?
Gently use your fingers or the back of a spoon to press the dough evenly across the bottom and up the sides.
Can I add herbs to the filling?
Yes, fresh herbs like parsley, basil, or dill can enhance the flavor beautifully.
Is this suitable for vegetarians?
Yes, this quiche is vegetarian as written. Just ensure your cheese is free from animal rennet if needed.
How do I prevent a soggy bottom?
Blind baking the crust is essential. Also, ensure spinach is not too wet before mixing into the filling.
Conclusion
The Savory Ricotta & Baby Spinach Quiche with Buttery Crust is a refined, satisfying dish that’s as versatile as it is delicious. Whether served warm or chilled
Savory Ricotta & Baby Spinach Quiche with Buttery Crust
- Total Time: 1 hour 40 minutes
- Yield: 6 slices
Description
This Savory Ricotta & Baby Spinach Quiche with Buttery Crust is a deliciously creamy and flaky dish, perfect for brunch, lunch, or dinner. Made with fresh spinach, creamy ricotta, and a homemade buttery crust, it’s the ultimate savory quiche for any occasion.
Ingredients
For the crust:
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1 1/4 cups all-purpose flour
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1/2 tsp salt
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1/2 cup unsalted butter, cold and cubed
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3-4 tbsp ice water
For the filling:
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1 1/2 cups ricotta cheese
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1 1/2 cups fresh baby spinach, chopped
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3 large eggs
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1/2 cup heavy cream
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1/2 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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1/4 tsp nutmeg
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Salt and pepper to taste
Instructions
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Prepare the crust:
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Combine flour and salt. Cut in butter until crumbly.
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Add ice water gradually and form dough into a disk.
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Wrap and chill for at least 30 minutes.
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Roll out the dough:
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Roll dough to 1/8 inch thickness and fit into a 9-inch pan. Trim edges.
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Blind bake the crust:
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Preheat oven to 375°F (190°C).
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Line crust with parchment and weights, bake for 10 minutes.
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Remove weights and bake 5–7 more minutes until lightly golden.
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Prepare the filling:
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Whisk ricotta, eggs, cream, mozzarella, Parmesan, nutmeg, salt, and pepper.
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Stir in chopped spinach.
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Assemble the quiche:
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Pour filling into crust and spread evenly.
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Bake the quiche:
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Bake for 30–35 minutes until set and slightly golden.
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Let cool for 10 minutes before serving.
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Notes
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For a shortcut, use a store-bought pie crust.
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Can be made ahead and served warm or cold.
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Add sautéed onions or garlic for extra flavor depth.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Brunch, Lunch, Dinner
- Method: Baking
- Cuisine: American
