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
