Description: Looking for a light and flavorful dish that’s perfect for brunch, lunch, or even dinner? This Spinach Ricotta Quiche is creamy, cheesy, and packed with fresh veggie goodness in every bite! It’s an effortless elegance that will impress your guests, and the recipe is flexible enough to accommodate variations based on your preferences and what you have on hand.
Ingredients:
- 1 9-inch pie crust (store-bought or homemade, blind baked and cooled)
- 4 large eggs
- 1 cup whole milk or half-and-half (for richer flavor)
- 1 cup ricotta cheese (whole milk ricotta is recommended)
- 1 cup fresh spinach (chopped and lightly sautéed with a pinch of garlic)
- ½ cup shredded mozzarella or Parmesan cheese (a blend of both offers a nice balance)
- 1 cup cherry tomatoes, halved
- Salt and pepper, to taste
- Fresh basil (optional, for garnish)
- 1 tablespoon olive oil (for sautéing the spinach)
- 1 clove garlic, minced (optional, for sautéing with spinach)
- Pinch of nutmeg (optional, to add warmth to the filling)
Preparation:
Step 1: Preheat and Prepare the Crust: Preheat your oven to 375°F (190°C). The key to a crisp, non-soggy quiche crust is to pre-bake it, known as “blind baking.” This involves placing the pie crust in a 9-inch pie dish, pricking the bottom with a fork to prevent it from puffing up, and lining it with parchment paper. Fill the parchment paper with pie weights (or dried beans) to weigh the crust down. Bake for 15 minutes. Remove the pie weights and parchment paper and bake for an additional 5-10 minutes, or until the crust is lightly golden brown. Let it cool slightly before adding the filling. This prevents the crust from becoming soggy from the wet filling.
Step 2: Sauté the Spinach: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic (if using) and sauté for about 30 seconds, until fragrant but not browned. Add the chopped fresh spinach and sauté until wilted, about 2-3 minutes. Be sure to lightly salt and pepper the spinach as it cooks to enhance its natural flavors. Once wilted, remove the spinach from the heat and squeeze out any excess moisture using a clean kitchen towel or your hands. This is crucial to prevent a watery quiche.
Step 3: Prepare the Egg Mixture: In a large mixing bowl, whisk together the 4 large eggs, 1 cup of whole milk (or half-and-half for a richer, creamier texture), salt, and pepper to taste. For an extra layer of flavor, add a pinch of nutmeg. Whisk until the mixture is well combined and slightly frothy.
Step 4: Assemble the Quiche: Spread the sautéed spinach evenly over the pre-baked pie crust. Then, dollop the ricotta cheese evenly across the surface of the spinach. This creates pockets of creamy richness throughout the quiche.
Step 5: Pour and Top: Carefully pour the egg mixture over the spinach and ricotta filling, ensuring that it fills the crust evenly. Sprinkle the shredded mozzarella and/or Parmesan cheese over the top of the egg mixture. Arrange the halved cherry tomatoes on top, cut side up, pressing them lightly into the cheese. This not only adds a pop of color but also a burst of fresh, sweet flavor when you bite into the quiche.
Step 6: Bake: Carefully transfer the quiche to the preheated oven and bake for 35–40 minutes, or until the center is just set and the top is golden brown. The quiche is done when the edges are puffed and golden, and the center jiggles only slightly when you gently shake the pie plate. If the crust is browning too quickly, you can loosely tent it with foil.
Step 7: Cool and Garnish: Remove the quiche from the oven and let it cool for at least 10-15 minutes before slicing and serving. This allows the quiche to set properly and prevents it from falling apart. Garnish with fresh basil leaves for a pop of color and a fresh, aromatic finish.
Why You Will Love This Recipe:
This Spinach Ricotta Quiche is more than just a recipe; it’s an experience. The combination of creamy ricotta, earthy spinach, and sweet cherry tomatoes creates a symphony of flavors that will tantalize your taste buds. The quiche is incredibly versatile – it can be served warm, at room temperature, or even cold, making it perfect for any occasion. It is also easily customizable to your taste preferences and dietary needs. Swap the spinach for kale or mushrooms, add some crumbled bacon or sausage, or use a gluten-free crust. The possibilities are endless! The ease of preparation makes it a perfect choice for both seasoned cooks and beginners. The pre-baking of the crust ensures a delightful crunch with every bite, while the creamy filling is a comforting hug for your palate. It’s a wholesome, satisfying dish that’s packed with nutrients and goodness, making it a great way to sneak in those greens. Plus, it’s an excellent make-ahead dish. You can prepare the quiche ahead of time and bake it just before serving, or bake it completely and reheat it gently.
COOKING Rating: Easy to Medium
Serving Suggestions:
- Serve warm or at room temperature for brunch, lunch, or dinner.
- Pair with a light green salad dressed with a simple vinaigrette.
- Add a side of fresh fruit for a complete and balanced meal.
- Serve with a glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Leftovers can be reheated in the oven or microwave, or enjoyed cold.
Tips:
- Blind Baking is Key: Don’t skip the blind baking step! It’s essential for preventing a soggy crust.
- Squeeze the Spinach: Thoroughly squeeze out any excess moisture from the sautéed spinach to avoid a watery quiche.
- Use Quality Ricotta: Opt for whole milk ricotta cheese for the best flavor and texture.
- Don’t Overbake: Overbaking can make the quiche dry and rubbery. The center should be just set and slightly jiggly.
- Let it Rest: Allow the quiche to cool slightly before slicing and serving to allow the filling to set.
- Add some Bacon: For a richer flavor, sprinkle crumbled, cooked bacon on top before baking.
- Cheese Variety: Experiment with different types of cheese, such as Gruyere, Fontina, or goat cheese.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Nutritional Information (Approximate per serving, based on 8 servings):
Calories: 320 kcal Protein: 14g Sodium: 450mg
Conclusion:
This Spinach Ricotta Quiche is a delightful dish that is easy to make and sure to impress. Its versatility, flavor, and nutritional value make it a perfect choice for any occasion. Whether you are hosting a brunch, looking for a quick weeknight dinner, or simply want to treat yourself to something delicious, this quiche is a winner. So, gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece that everyone will love!
Questions and Answers about the Recipe:
Q1: Can I use frozen spinach instead of fresh spinach?
A1: Yes, you can definitely use frozen spinach. Just make sure to thaw it completely and squeeze out as much moisture as possible before sautéing it. The goal is to remove excess water to prevent a soggy quiche. Frozen spinach is a convenient alternative and works just as well if prepared correctly.
Q2: What can I substitute for ricotta cheese if I don’t have any on hand?
A2: If you don’t have ricotta cheese, you can substitute it with cottage cheese that has been drained well, or even cream cheese that has been softened. The texture will be slightly different, but the flavor will still be delicious. Another option is to use a thick Greek yogurt for a tangy twist.
Q3: Can I make this quiche ahead of time?
A3: Absolutely! This quiche is perfect for making ahead. You can assemble the entire quiche, cover it with plastic wrap, and store it in the refrigerator for up to 24 hours before baking. Alternatively, you can bake the quiche completely, let it cool, and then refrigerate it for up to 3 days. Reheat it in a preheated oven at 350°F (175°C) until warmed through.
Q4: How do I prevent the crust from burning while baking?
A4: To prevent the crust from burning, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking. This will shield the crust from the direct heat and prevent it from browning too quickly.
Q5: Can I add other vegetables to this quiche?
A5: Absolutely! This quiche is very versatile, and you can easily add other vegetables to customize it to your liking. Some great additions include sautéed mushrooms, caramelized onions, roasted bell peppers, or even asparagus. Just make sure to pre-cook any vegetables that release a lot of moisture to prevent a soggy quiche.
