A ricotta and spinach quiche is the perfect blend of rustic comfort and refined elegance. With a buttery golden crust, a velvety ricotta custard, and the fresh earthiness of spinach, this dish is equally suited for a cozy brunch, a garden party, or a light dinner with a crisp salad. Its delicate flavors and creamy texture make it a timeless classic that never fails to impress.
Ingredients:
For the crust (or use store-bought pie crust):
-
1 ¼ cups all-purpose flour
-
½ cup unsalted butter, cold and cubed
-
¼ tsp salt
-
3–4 tbsp ice water
For the filling:
-
1 tbsp olive oil
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
5 oz (about 2 cups) fresh spinach, roughly chopped
-
1 cup ricotta cheese
-
½ cup heavy cream
-
½ cup milk
-
3 large eggs
-
½ cup grated Parmesan cheese
-
½ cup shredded mozzarella cheese
-
½ tsp nutmeg (optional, but elevates the flavor)
-
Salt and black pepper to taste
Instructions:
-
Prepare the crust (if homemade):
-
In a bowl, combine flour and salt. Cut in the butter until mixture resembles coarse crumbs.
-
Add ice water, 1 tbsp at a time, until dough comes together.
-
Shape into a disc, wrap in plastic, and chill for 30 minutes.
-
Roll out and fit into a 9-inch tart or pie pan. Blind bake at 375°F (190°C) for 12 minutes. Set aside.
-
-
Cook the spinach mixture:
-
In a skillet, heat olive oil over medium heat.
-
Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
-
Stir in spinach and cook until wilted. Remove from heat and let cool slightly.
-
-
Make the custard:
-
In a large bowl, whisk together ricotta, cream, milk, eggs, Parmesan, nutmeg, salt, and pepper until smooth.
-
-
Assemble the quiche:
-
Spread the spinach mixture evenly over the crust.
-
Pour the ricotta custard over top.
-
Sprinkle with mozzarella cheese.
-
-
Bake:
-
Bake at 375°F (190°C) for 35–40 minutes, until the filling is set and lightly golden on top.
-
Allow to cool for 10 minutes before slicing.
-
✨ Serving Suggestion:
Serve warm or at room temperature with a side of mixed greens or a fresh tomato salad. For an elegant touch, garnish with a few fresh basil leaves or a drizzle of olive oil before serving.
Would you like me to also give you a mini quiche variation (bite-sized versions perfect for parties), or should I keep it in the classic whole quiche style?
