Name: Elegant Ricotta and Spinach Quiche
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: French-Inspired
Ingredients: 1 pie crust (store-bought or homemade); 1 tbsp olive oil; 1 small onion, finely chopped; 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 3 large eggs; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper, to taste; Pinch of nutmeg

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This Elegant Ricotta and Spinach Quiche is one of those dishes I turn to when I want something refined yet completely comforting. With a creamy ricotta base, vibrant spinach, and a golden flaky crust, it’s a beautifully balanced savory pie that works for breakfast, brunch, lunch, or even a light dinner. It looks impressive on the table, but it’s surprisingly easy to pull together.

Why You’ll Love This Recipe

What I love most about this quiche is how versatile and rewarding it is. The combination of mild, rich ricotta and delicate spinach creates a velvety filling that’s both satisfying and fresh. Whether I’m hosting a brunch or need a quick dinner that feels elegant, this recipe delivers every time.

Rich and Creamy: The ricotta makes the filling extra smooth and creamy without feeling heavy.
Flaky Crust: That buttery crust adds a nice contrast to the silky interior.
Simple Ingredients: I often already have everything on hand, and there’s very little prep involved.
Perfect for Any Occasion: It’s elegant enough for entertaining, yet easy enough for a weekday meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pie crust (store-bought or homemade)
1 tablespoon olive oil
1 small onion, finely chopped
2 cups fresh spinach, chopped
1 cup ricotta cheese
3 large eggs
1 cup heavy cream
1/2 cup grated Parmesan cheese
salt and pepper to taste
a pinch of nutmeg

Directions

I preheat the oven to 375°F (190°C) and roll out my pie crust to fit a 9-inch quiche dish. I gently press it into the dish and prick the bottom with a fork. Then I pre-bake it for 8 minutes and set it aside.
In a skillet, I heat the olive oil over medium heat and sauté the onion until soft and translucent—about 5 minutes. Then I add the chopped spinach and cook for 1–2 minutes until wilted. I set the pan aside to cool.
In a mixing bowl, I whisk together the ricotta, eggs, heavy cream, Parmesan, salt, pepper, and a pinch of nutmeg until the mixture is smooth.
I stir in the cooled spinach and onion mixture.
I pour the filling into the pre-baked crust and smooth it out evenly.
I bake the quiche for 35–40 minutes, or until the top is golden and the center is set. I let it rest for a few minutes before slicing and serving.

Servings and timing

This recipe makes 6–8 slices.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Cheese Options: I sometimes swap in part of the ricotta for feta if I want more tang, or cottage cheese for a lighter texture.
Add Protein: Cooked bacon, pancetta, or diced ham are great additions when I want something heartier.
Crustless: I occasionally skip the crust and pour the filling directly into a greased pie dish for a low-carb version.
Extra Veggies: Mushrooms, roasted red peppers, or artichokes all pair beautifully with the base flavors.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a 350°F oven until warmed through, which keeps the crust crisp. For longer storage, I freeze slices individually and reheat directly from frozen or after thawing overnight in the fridge.

FAQs

Can I make this quiche ahead of time?

Yes, I often make it a day in advance and simply reheat it before serving. It also tastes great at room temperature.

How do I know when the quiche is done?

I look for a golden top and a firm center that no longer jiggles when I gently shake the pan.

Can I use frozen spinach?

Yes, I’ve used thawed frozen spinach—just make sure it’s well-drained and squeezed dry to avoid excess moisture.

Is this quiche suitable for vegetarians?

Absolutely. As long as the cheese is vegetarian-friendly, this dish contains no meat.

Can I use milk instead of heavy cream?

I’ve used half-and-half or whole milk in a pinch. It still works, but the filling won’t be as rich and silky.

Conclusion

This Elegant Ricotta and Spinach Quiche is a favorite for its creamy texture, refined flavor, and ease of preparation. Whether I’m setting the brunch table for guests or making myself a luxurious weeknight dinner, it always feels like a little celebration. Once you try it, I’m sure it’ll find a regular spot in your rotation too.