Ricotta and Spinach Quiche

Introduction

Ricotta and Spinach Quiche is a delightful dish that brings together creamy ricotta cheese, fresh spinach, and a flaky pie crust. This quiche is easy to make and can be enjoyed at breakfast, brunch, or even as a light dinner. With its rich flavors and simple ingredients, it’s a great choice for any meal or gathering.

Why Make This Recipe

This Ricotta and Spinach Quiche is not only delicious but also nutritious. Spinach is packed with vitamins and minerals, while ricotta adds a creamy texture that makes every bite satisfying. Whether you’re entertaining guests or just feeding your family, this quiche is a crowd-pleaser. Plus, it’s incredibly versatile; you can serve it warm or cold, making it perfect for any occasion.

How to Make Ricotta and Spinach Quiche

Ingredients:

1 pie crust (store-bought or homemade)
1 tablespoon olive oil
1 small onion, finely chopped
2 cups fresh spinach, chopped
1 cup ricotta cheese
3 large eggs
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper to taste
A pinch of nutmeg

Directions:

Preheat the oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch quiche dish or pie plate. Prick the bottom with a fork to prevent bubbles. Pre-bake the crust for 8 minutes. Remove from the oven.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the chopped spinach and cook until it wilts, which should take about 2 minutes. Remove from heat and let it cool slightly.
In a large bowl, mix together the ricotta cheese, eggs, heavy cream, grated Parmesan cheese, salt, pepper, and nutmeg until everything is combined. Fold in the cooled spinach and onion mixture.
Pour the filling into the pre-baked crust. Bake in the oven for 35-40 minutes or until the quiche is set and the top is golden brown.
Let the quiche cool for a few minutes before slicing. Serve warm or at room temperature.

How to Serve Ricotta and Spinach Quiche

Serve the Ricotta and Spinach Quiche warm or at room temperature. You can cut it into wedges and garnish with fresh herbs or a simple salad on the side. This quiche pairs well with a light vinaigrette or a dollop of crème fraîche.

How to Store Ricotta and Spinach Quiche

To store leftover quiche, cover it with plastic wrap or foil and keep it in the refrigerator for up to 4 days. You can also freeze the quiche for up to 2 months. To reheat, simply warm it in the oven at 350°F (175°C) until heated through.

Tips to Make Ricotta and Spinach Quiche

Make sure to squeeze out excess moisture from the spinach after cooking, so the quiche doesn’t become watery.
Allow the quiche to cool before slicing to help it set properly.
Feel free to experiment with other ingredients like sun-dried tomatoes, mushrooms, or other types of cheese for a different flavor.

Variation (If Any)

For a gluten-free option, use a gluten-free pie crust. You can also substitute the ricotta with feta cheese for a tangy twist, or add cooked bacon or sausage for extra protein.

FAQs

Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the mixture.
How long does it take to bake the quiche? It usually takes about 35-40 minutes to bake, but keep an eye on it. The top should be golden and the filling set.
Can I make this quiche ahead of time? Definitely! You can prepare the quiche a day in advance and refrigerate it. Just reheat it before serving.

Enjoy making this delicious Ricotta and Spinach Quiche that’s sure to impress your family and friends!

Ricotta and Spinach Quiche