Name: Spinach Ricotta Quiche Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 refrigerated dough for 1 (9-inch, deep dish pie crust); 7 large eggs (beaten); 2 cups chopped fresh baby spinach (1 1/2 ounces); 2/3 cup skim milk; 6 tablespoons grated parmesan cheese (divided); 3 tablespoons chopped fresh basil; 1/4 teaspoon kosher salt; 1/2 cup part skim ricotta cheese; 1/3 cup part skim shredded mozzarella cheese; 3/4 cups halved grape or cherry tomatoes

Jump to Recipe· 3.9 from 12 reviews

If you’re looking for a dish that feels like a warm hug in every bite, this Spinach Ricotta Quiche Recipe is absolutely a must-try. Combining the vibrant freshness of baby spinach, the creamy richness of ricotta, and the delicate flakiness of a perfectly baked pie crust, this quiche is an effortless yet impressive dish for any meal. It’s the kind of recipe that brings both comfort and elegance to your table, easy enough for a casual brunch but special enough to serve guests. Every slice bursts with cheesy goodness, herbaceous notes from fresh basil, and a juicy pop of grape tomatoes that make it irresistibly delightful. Let me walk you through everything you need to create this savory masterpiece.

Ingredients You’ll Need

The image shows a close-up of a clear glass pie dish with a baked golden crust that has small holes evenly pierced all over and a crimped edge, positioned in the upper left. To the right of it, there is a small bunch of bright red cherry tomatoes still on the vine, placed on a white marbled surface. In the lower right, there is a metal mixing bowl filled with fresh green spinach leaves, creamy white sauce, and sprinkled white cheese on top. In the lower left corner, a green silicone spatula rests on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Simple ingredients often deliver the most satisfying results, and this recipe is no exception. Each element plays a key role—whether it’s the creamy blend of cheeses that gives luxurious texture, the fresh spinach that adds color and nutrition, or the crisp pie crust that wraps it all up beautifully. Here’s exactly what you’ll gather to make this Spinach Ricotta Quiche Recipe sing.

Refrigerated dough for 1 (9-inch, deep dish pie crust): The buttery base that holds all the delicious fillings; store-bought saves time without sacrificing flavor.

7 large eggs (beaten): The rich binder that sets the quiche with a silky, custard-like texture.
2 cups chopped fresh baby spinach (1 1/2 ounces): Fresh for vibrant green color and a subtle earthy bite.
2/3 cup skim milk: Lightens the custard while keeping it creamy and tender.

6 tablespoons grated Parmesan: Adds a nutty, salty punch that enriches the overall flavor.
3 tablespoons chopped fresh basil: Brings an herbaceous freshness and aromatic depth.
1/4 teaspoon kosher salt: Enhances all the natural flavors without overwhelming them.

1/2 cup part skim ricotta: Provides a creamy, slightly sweet contrast to the sharper cheeses.
1/3 cup part skim shredded mozzarella: Melts beautifully for gooey pockets of cheesy perfection.
3/4 cups halved grape or cherry tomatoes: Juicy bursts of sweetness that balance the savory richness.

How to Make Spinach Ricotta Quiche Recipe

Step 1: Prepare the crust

Start by preheating your oven to 350 degrees Fahrenheit so it’s ready when you need it. Roll out the refrigerated dough on a lightly floured surface to an 11 to 12-inch diameter. This slightly oversized dough gives you room to shape the crust perfectly in your pie dish. Press the dough firmly into your 9-inch deep dish pie plate, making sure to get it snug in all the curves, and trim any excess dough, leaving a half-inch overhang. Fold or crimp the edges stylishly to seal the crust and prevent shrinkage.

Step 2: Par-bake the crust

Prick the bottom of the pie crust with a fork to prevent bubbling, then place it in the preheated oven for 10 to 15 minutes. This par-baking stage is crucial for a crispy bottom that won’t get soggy once the custard filling goes in, giving your quiche a delightful structure and texture.

Step 3: Mix the filling

While your crust is baking, whisk together the eggs, chopped spinach, skim milk, two tablespoons of Parmesan, fresh basil, and kosher salt in a large mixing bowl. This savory blend forms the rich custard base studded with green flecks of spinach and fragrant basil, setting the tone for the flavors to come.

Step 4: Fill the crust

Pour the egg and spinach mixture evenly into your par-baked pie shell. Then, in a small bowl, combine the ricotta, mozzarella, and remaining Parmesan cheese. Dollop this cheesy mixture evenly over the custard filling, distributing it so every slice will have luscious pockets of ricotta and mozzarella. Nestle the halved grape tomatoes artistically around the cheese for lovely pops of color and bursts of flavor.

Step 5: Bake to perfection

To protect the crust edges from over-browning, loosely cover them with foil. Place the quiche on a cookie sheet and bake it on the middle rack for 50 to 55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. This even baking ensures a custard that’s set but still tender, with a perfectly golden top.

Step 6: Cool and serve

Let your Spinach Ricotta Quiche Recipe cool before slicing. This resting time helps the custard finish setting up so you get clean, beautiful slices that hold their shape wonderfully on the plate.

How to Serve Spinach Ricotta Quiche Recipe

A golden brown pie crust holds a creamy filling with bright green spinach leaves spread evenly inside. On top, halved red cherry tomatoes are scattered across the light yellow, slightly browned surface of the filling. A fresh green basil leaf sits on the cut slice, which is slightly lifted from the rest of the pie, showing the distinct layers of flaky crust, smooth filling with spinach, and juicy tomato pieces. The pie rests on a white marbled surface in a clear glass pie dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped basil or a light dusting of freshly grated Parmesan can elevate the look and flavor of your quiche just before serving. If you love a bit of brightness, a few halved cherry tomatoes on top add irresistible freshness and visual appeal.

Side Dishes

This quiche pairs perfectly with a crisp green salad tossed with a light vinaigrette to contrast the rich custard. Roasted potatoes or a light soup make fabulous companions too, turning your meal into a hearty brunch or light dinner.

Creative Ways to Present

For a party or brunch spread, consider serving wedges of this Spinach Ricotta Quiche Recipe alongside colorful bowls of mixed greens, fresh fruit, and artisan bread. You can even cut smaller slices for finger foods or appetizers, garnished with small cherry tomato halves and basil leaves for extra charm.

Make Ahead and Storage

Storing Leftovers

Place any leftover quiche in an airtight container and refrigerate it. It will stay fresh and delicious for up to 3 days, making it a wonderful grab-and-go option for quick breakfasts or lunches during your busy week.

Freezing

You can freeze slices of quiche by wrapping them tightly in plastic wrap, then aluminum foil, and placing them in a freezer-safe container. Frozen quiche keeps well for up to 2 months and is a lifesaver for easy meals later on.

Reheating

To reheat, unwrap your quiche and warm it in a preheated oven at 350 degrees Fahrenheit for about 15 to 20 minutes, or until heated through. This keeps the crust crisp and the filling creamy—much better than a microwave’s tendency to make things soggy.

FAQs

Can I use frozen spinach instead of fresh in this Spinach Ricotta Quiche Recipe?

Absolutely! Just make sure to thoroughly thaw and squeeze out excess moisture from the frozen spinach so the quiche isn’t watery. Fresh spinach gives a brighter flavor, but frozen works well as a convenient alternative.

What type of pie crust is best for this quiche?

A refrigerated pie crust works wonderfully for ease and consistent results. You can also use homemade shortcrust pastry if you prefer an extra buttery, flaky texture.

Is this recipe suitable for vegetarians?

Yes! This Spinach Ricotta Quiche Recipe contains no meat and is perfect for vegetarian diets. If you want, you can add other veggies or herbs to customize it further.

Can I prepare the quiche filling the night before?

Yes, mixing the filling ahead of time is a great timesaver. Just keep it covered in the fridge and pour it into the par-baked crust right before baking.

How do I know when the quiche is fully cooked?

The top should be golden brown, and a knife or toothpick inserted into the center should come out clean, without wet egg mixture. The custard should be set but still tender to the touch.

Final Thoughts

This Spinach Ricotta Quiche Recipe is one of those special dishes that feels both indulgent and nourishing. It’s the kind of recipe you’ll want to make again and again, whether for a lazy weekend brunch, a quick weekday dinner, or a festive occasion. The balance of flavors, textures, and colors makes every bite a joy. I can’t wait for you to try it and fall in love with this delightful quiche as much as I have!