A Light & Cheesy Spinach Quiche for Breakfast or Brunch
This Ricotta Spinach Quiche is a soft, savory masterpiece packed with creamy ricotta, fresh spinach, and a hint of nutmeg for warmth. With a flaky crust and rich egg custard base—it’s perfect for weekend brunches, light lunches, or meal prep.
A comforting, protein-packed dish that’s as easy as it is satisfying!
Why You’ll Love This Recipe:
- 🧀 Triple Cheese Goodness: Ricotta, mozzarella, and Parmesan deliver creamy, stretchy, and salty layers.
- 🥬 Fresh Spinach Boost: Adds color, nutrients, and a mild earthy flavor without overpowering the dish.
- ⏱️ Quick & Easy: From mixing to baking—ready in under an hour.
- 🥣 Perfect for Any Meal: Great for breakfast, lunch, or dinner—leftovers taste just as good the next day.
- ❄️ Make-Ahead Magic: Keeps well refrigerated or frozen—ideal for meal prep.
Ingredients (Serves 6–8):
For the Crust:
- 1 9-inch pie crust , pre-baked (store-bought or homemade)
For the Filling:
- 1 cup ricotta cheese , crumbled
- 1 cup fresh spinach , chopped (or ½ cup frozen, thawed and drained)
- ½ cup shredded mozzarella cheese (for melt and stretch)
- 3 large eggs
- ½ cup heavy cream (or whole milk for lighter version)
- ¼ cup grated Parmesan cheese (adds depth and richness)
- ½ tsp garlic powder (or 1 clove minced garlic)
- ¼ tsp ground nutmeg (classic quiche touch)
- Salt and black pepper , to taste
To Sauté the Spinach:
- 1 tbsp olive oil or butter
Instructions:
Step 1: Preheat Oven & Prep Crust
Preheat oven to 375°F (190°C) .
Place a pre-made pie crust in a 9-inch quiche dish or pie pan —no need to blind bake if store-bought is used.
Set aside while preparing the filling.
Step 2: Sauté the Spinach
In a skillet over medium heat:
- Heat olive oil or butter
- Add chopped spinach
- Sauté for 2–3 minutes until wilted and tender
Let cool completely before adding to the egg mixture.
Tip: If using frozen spinach , thaw and press out excess moisture in a fine mesh strainer.
Step 3: Mix the Egg Custard
In a large bowl, whisk:
- Eggs
- Heavy cream
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Garlic powder, nutmeg, salt, and pepper
Mix until smooth and slightly thickened.
Stir in the cooled spinach until evenly distributed.
Step 4: Pour Into Crust
Pour the ricotta-spinach mixture into the prepared pie crust.
Smooth the top with a spatula for even baking.
Step 5: Bake Until Golden & Set
Bake at 375°F (190°C) for 30–35 minutes , or until the center is set and golden brown .
A knife inserted in the center should come out clean.
Let cool for 10 minutes before slicing.
Step 6: Serve Warm or Cold
Enjoy warm with a side of fresh fruit or salad.
Or chill and eat cold later—great for packed lunches or quick breakfasts.
Each bite brings together:
- Silky ricotta custard
- Earthy, tender spinach
- Stretchy mozzarella finish
- And that classic herb-baked quiche charm
Tips for Success:
- 🧈 Use Room-Temp Eggs & Dairy: Ensures smooth blending and even baking.
- 🥣 Don’t Overmix: Stir gently to avoid overworking the custard.
- 🧀 Cheese Swap Magic: Try goat cheese, feta, or vegan ricotta for variety.
- 🌿 Add Herbs: Stir in fresh basil or thyme for extra flavor.
- ❄️ Make Ahead Friendly: Assemble and refrigerate overnight—bake fresh when ready.
Serving Suggestions:
- Perfect with roasted tomatoes, crusty bread, or a poached egg on top.
- Great at brunch, lunch, or as part of a dinner spread.
- Ideal with a glass of white wine or herbal tea.
Nutritional Information (per slice, makes 6 servings – approximate):
(With regular cheese and cream – per serving)
- Calories: ~350 kcal
- Protein: ~12g
- Carbohydrates: ~15g
- Fat: ~22g
- Fiber: ~1g
- Sugar: ~5g
This Ricotta Spinach Quiche proves that quiche doesn’t have to be fancy to be fabulous. With its soft cheese layers, fresh greens, and golden crust—it’s a must-bake for lovers of breakfast and brunch classics.
