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Spinach Ricotta Quiche Recipe

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3.9 from 12 reviews

A delicious and creamy spinach ricotta quiche featuring a flaky pie crust filled with fresh baby spinach, a blend of ricotta, mozzarella, and parmesan cheeses, fragrant basil, and juicy grape tomatoes, baked to a golden perfection. Perfect for brunch, lunch, or a light dinner.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 1 refrigerated dough for 1 (9-inch, deep dish pie crust)

Filling

  • 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

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the quiche.
  2. Prepare Dough: Roll the refrigerated pie dough on a well-floured surface until it measures about 11 to 12 inches in diameter.
  3. Fit Dough into Pie Dish: Transfer the dough to a 9-inch metal or glass pie dish. Press it firmly into the bottom and sides, then trim excess dough, leaving about a 1/2-inch overhang. Fold and crimp the overhanging edge for a decorative finish.
  4. Par-bake Crust: Prick the bottom of the crust with a fork to prevent bubbling. Bake for 10 to 15 minutes until the crust is partially cooked.
  5. Prepare Filling Mixture: In a large bowl, whisk together the beaten eggs, chopped spinach, skim milk, 2 tablespoons of parmesan cheese, chopped basil, and kosher salt until well combined.
  6. Fill Crust: Pour the spinach and egg mixture into the par-baked pie crust evenly.
  7. Prepare Cheese Topping: In a small bowl, combine the ricotta, shredded mozzarella, and the remaining parmesan cheese.
  8. Add Cheese and Tomatoes: Dollop the ricotta cheese mixture all around the top of the filling. Place halved grape or cherry tomatoes evenly around the cheese dollops.
  9. Protect Crust Edges: Cover the edges of the pie crust with foil to prevent burning during baking.
  10. Bake Quiche: Place the quiche on a cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until the top is browned and a knife inserted into the center comes out clean.
  11. Cool and Serve: Remove the quiche from the oven and allow it to cool before slicing and serving.

Notes

  • Using a foil shield on the pie crust edges helps prevent over-browning while the filling bakes fully.
  • Ensure the pie crust is well par-baked to avoid sogginess from the custard filling.
  • Fresh spinach is recommended for best texture and flavor, but frozen spinach can be substituted if thoroughly drained.
  • This quiche can be served warm or at room temperature.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipeteach.com/spinach-ricotta-quiche-recipe/