Savory Ricotta and Spinach Quiche (Print version)
A creamy spinach ricotta quiche baked in a flaky crust with parmesan, onion, garlic, and a tender egg filling.
# Ingredients:
For the crust
01 -
1 unbaked 9-inch pie crust, homemade or store-bought
02 -
1 teaspoon butter or flour for the pie dish, if needed
For the spinach filling
03 -
1 tablespoon olive oil
04 -
1 small yellow onion, finely chopped
05 -
2 cloves garlic, minced
06 -
10 oz (285 g) fresh spinach, roughly chopped
07 -
1/2 teaspoon fine salt, divided
08 -
1/4 teaspoon black pepper
For the ricotta custard
09 -
5 large eggs
10 -
1 cup (245 g) whole-milk ricotta cheese
11 -
3/4 cup (180 ml) half-and-half
12 -
1/2 cup (50 g) grated parmesan cheese
13 -
1/2 cup (55 g) shredded mozzarella cheese
14 -
1/8 teaspoon ground nutmeg
# Instructions:
01 -
Heat the oven to 400 F. Fit the pie crust into a 9-inch pie dish, prick the bottom with a fork, line with parchment, and fill with pie weights. Bake for 12 minutes, remove the weights, and bake 5 minutes more.
02 -
Lower the oven to 350 F. Warm the olive oil in a skillet over medium heat. Cook the onion for 4-5 minutes, add the garlic for 30 seconds, then add the spinach and cook until wilted and most moisture has evaporated.
03 -
Transfer the spinach mixture to a sieve or clean kitchen towel. Let it cool for a few minutes, then press out as much liquid as possible. Season with 1/4 teaspoon salt and the black pepper.
04 -
In a large bowl, whisk the eggs, ricotta, half-and-half, parmesan, mozzarella, nutmeg, and remaining 1/4 teaspoon salt until combined. Small ricotta curds are fine.
05 -
Spread the spinach mixture evenly in the warm crust. Pour the ricotta custard over the top and gently nudge the filling with a fork so it settles evenly.
06 -
Bake at 350 F for 38-45 minutes, until the edges are puffed and the center has a slight wobble. If the crust browns too quickly, shield the edge with foil.
07 -
Cool the quiche for at least 15 minutes before slicing. Serve warm or at room temperature.
# Good to know:
01 -
Best served after a 15-minute rest so the filling slices cleanly.
02 -
Use thawed frozen spinach if preferred, but squeeze it very dry.
03 -
Bake until the center reaches 160 F for egg safety.