Here’s a delicious Ricotta and Spinach Quiche recipe that’s creamy, flavorful, and perfect for breakfast, brunch, or a light dinner. I’ll break it down step by step.
Ingredients (for 1 9-inch quiche)
For the crust (optional if using store-bought):
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 8 tbsp (1 stick) cold unsalted butter, cubed
- 3–4 tbsp ice water
For the filling:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5–6 cups fresh spinach (or 1 10-oz package frozen, thawed and drained)
- 1 cup ricotta cheese
- ½ cup shredded mozzarella (optional for extra melty texture)
- ½ cup grated Parmesan cheese
- 3 large eggs
- ½ cup milk or cream
- ¼ tsp nutmeg (optional, enhances spinach flavor)
- Salt and pepper, to taste
Instructions
1. Prepare the crust (skip if using store-bought)
- In a large bowl, mix flour and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together.
- Form a disk, wrap in plastic, and refrigerate for 30 minutes.
- Roll out dough and place in a 9-inch tart or pie pan. Prick bottom with a fork. Pre-bake at 375°F (190°C) for 10 minutes.
2. Prepare the filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion until soft and translucent (~5 minutes). Add garlic for the last minute.
- Add spinach and cook until wilted (or heated through if frozen). Remove excess moisture.
- In a bowl, whisk eggs, ricotta, milk, nutmeg, salt, and pepper until smooth.
- Stir in cooked spinach, onion, mozzarella, and Parmesan.
3. Assemble and bake
- Pour the filling into the prepared crust.
- Smooth the top and bake at 375°F (190°C) for 35–40 minutes, or until the top is golden and the center is set.
- Let cool 5–10 minutes before slicing.
Tips & Variations
- Add cooked bacon or ham for a non-vegetarian version.
- Swap ricotta for feta for a tangier flavor.
- For extra creaminess, replace half the milk with heavy cream.
If you want, I can also give you a shortcut version that skips making the crust and still tastes amazing. It’s perfect for quick weekday meals.
Do you want me to do that?
