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Elegant Ricotta and Spinach Quiche — a cozy, show-stopping brunch favorite (Primary Keyword)

There are two kinds of weekday heroes: the ones who race through the morning with a coffee in hand and the ones who somehow make brunch look effortless. If you want to be both, this Elegant Ricotta and Spinach Quiche (Primary Keyword) is your new secret weapon. It’s creamy, bright with spinach, and fancy enough for guests but simple enough for a weekday dinner. I’m Anna — and along with my sister Patricia, I love turning everyday ingredients into dishes that feel like a hug. This quiche does exactly that.

If you’ve ever wished for an easy, reliable way to feed family, friends, or hungry coworkers without stress, you’re in the right place. This recipe pairs well with a crisp salad and a pot of strong coffee, and it’s forgiving for cooks of every level. If you like riffing on flavors, check out my take on chicken with ricotta in this savory meatball dish for another cozy dinner idea: Chicken Ricotta Meatballs with Spinach Alfredo Sauce.

Why You’ll Love This Elegant Ricotta and Spinach Quiche (Primary Keyword)

• Comforting and elegant: creamy ricotta keeps the texture light while the spinach adds color and nutrition.
• Time-flexible: it’s an easy quiche recipe you can make ahead or assemble quickly on a busy morning.
• Picky-eater friendly: hands-down, a win even with kids who “don’t like greens.” Spinach hides beautifully in the custard.
• Crowd-pleaser: great for brunches, potlucks, or a stress-free dinner.

Ingredients

• 1 store-bought 9-inch pie crust (or homemade if you prefer)
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 8 ounces fresh spinach (about 6 cups loosely packed) or 10 ounces frozen, thawed and well-drained
• 1 1/2 cups whole-milk ricotta cheese
• 3 large eggs
• 1/2 cup whole milk (or half-and-half for extra richness)
• 1/2 cup grated Parmesan cheese (plus extra for sprinkling)
• 1/4 teaspoon freshly grated nutmeg (optional but lovely)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional)
• 1/4 cup shredded mozzarella or Gruyère for a melty top (optional)

Kitchen tools you’ll need

• 9-inch pie dish
• Skillet
• Mixing bowls
• Whisk
• Spatula
• Fork to blind-bake crust (or pie weights)

Step-by-step: How to make Elegant Ricotta and Spinach Quiche

1. Prep and preheat. Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork in a few places.

2. Blind-bake the crust (optional but recommended for a crisp bottom). Line the crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes, then remove weights and bake 5 more minutes until light golden. If you’re in a real hurry, you can skip blind-baking—just expect a slightly softer bottom.

3. Cook the aromatics. Heat olive oil in a skillet over medium heat. Add the chopped onion and a pinch of salt, cooking 4–5 minutes until translucent. Add garlic and cook another 30–60 seconds until fragrant.

4. Wilt the spinach. Add fresh spinach to the skillet in batches, stirring until wilted. If using frozen spinach, squeeze out excess moisture before adding. Cook until mostly dry—moisture is the enemy of a set quiche. Taste and season lightly with salt and pepper. Transfer mixture to a colander or plate to cool a bit; press gently to remove excess liquid.

5. Make the custard. In a medium bowl, whisk together ricotta, eggs, milk, Parmesan, nutmeg, salt, pepper, and red pepper flakes if using. Once smooth, fold in the cooled spinach and onion mixture. If you like a creamier quiche, give the ricotta a good stir or briefly whisk it before adding eggs.

6. Fill the crust. Pour the spinach-ricotta mixture into the prepared pie crust, smoothing the top. Scatter shredded mozzarella or Gruyère on top if you’re using it.

7. Bake. Place the quiche on a baking sheet (catch any overflow) and bake for 35–45 minutes, until the center is set and the top is lightly golden. A small jiggle in the center is fine—the quiche will continue to set as it cools.

8. Rest, slice, serve. Let the quiche rest at least 10–15 minutes before slicing. This helps it set and makes serving cleaner. Garnish with a little extra grated Parmesan or fresh herbs like chives or parsley.

Make-ahead and storage notes

• Make-ahead: You can prepare the quiche up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 10–15 minutes to the baking time if baking straight from the fridge.
• Leftovers: Store covered in the fridge for up to 3 days. Reheat individual slices in a skillet or oven at 325°F until warmed through. This quiche is also excellent cold.
• Freezing: Baked and cooled quiche freezes well. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and reheat.

Cooking tips (because we all need a little kitchen pep talk)

• Drain spinach thoroughly: soggy spinach = soggy bottom. Use a clean dish towel or cheesecloth to squeeze any extra moisture from cooked spinach.
• For lighter texture: blend the ricotta briefly until smooth before mixing with eggs. It makes the custard silkier.
• Don’t overbake: a slight wobble in the center is perfect. The quiche continues to set as it cools.
• Crust cures: If your crust puffs up while blind-baking, poke gently with a fork and press back down. A shield of foil keeps edges from browning too fast.
• Swap-ins: No Parmesan? Pecorino or a sharp cheddar would work. Want to add bacon or sun-dried tomatoes? Go for it—this quiche welcomes creativity.

A quick personal note (because recipes are stories, too)

This recipe became my go-to for casual brunches after my sister Patricia brought it to an impromptu family gathering years ago. The kids—who usually plot to avoid greens—went back for seconds, and I quietly celebrated that small domestic victory. It’s the sort of dish that makes a kitchen feel like home: warm, slightly messy, and full of laughter.

FAQs (short and helpful)

Q: Can I use frozen spinach for this ricotta quiche or spinach ricotta quiche?
A: Absolutely. Thaw it fully and squeeze out as much liquid as possible with a towel or your hands before using. This prevents a watery quiche.

Q: Can I substitute the ricotta with cottage cheese or cream cheese?
A: Cottage cheese can work if you blend it first for a smoother texture. Cream cheese will make the quiche denser and richer. Adjust milk slightly if using cream cheese.

Q: Is this recipe freezer-friendly as a make-ahead quiche?
A: Yes. You can bake it, cool completely, and freeze up to 2 months. Wrap well and thaw overnight before reheating.

Q: How do I get a crisp bottom crust every time?
A: Blind-bake the crust and make sure the filling isn’t too wet. You can also brush the pre-baked crust with a beaten egg before filling and bake a minute to form a seal.

Q: Can I make a crustless version?
A: For a lighter option, bake this as a crustless quiche. Use a well-greased pie dish and reduce baking time by about 5–10 minutes. If you want a crustless alternative, you might like my crustless ham and Swiss quiche here: Crustless Ham and Swiss Quiche.

Serving suggestions and pairings

• Keep it simple: a crisp mixed-green salad with lemon vinaigrette complements the richness.
• For brunch: add fresh fruit, croissants, and coffee. A simple mimosa never hurts.
• For dinner: serve with roasted potatoes and a bright, tomato-cucumber salad.
• Make it a spread: cut into small squares for party platters—quiche travels well.

Why this recipe works for busy American women (and everyone else)

You want food that honors flavors and time. This quiche checks both boxes: it’s forgiving, quick to assemble, and feels special without demanding hours in the kitchen. Whether you’re juggling work, family, or social life, the Elegant Ricotta and Spinach Quiche gives you a fresh, homey dish that can be prepped ahead and plated beautifully. It’s the kind of recipe that builds confidence—one successful slice at a time.

Small tweaks for diet and taste preferences

• Lower fat: use part-skim ricotta and 2% milk.
• Extra veggies: sauté mushrooms, bell pepper, or leeks with the onion.
• Gluten-free: use a gluten-free pie crust or go crustless.
• Vegetarian but hearty: add roasted red peppers or caramelized onions for depth.

If you liked this recipe…

You might enjoy exploring other comforting, ricotta-forward dishes and quiche variations on the site, including hearty meat-and-cheese pairings and lighter crustless options. And if you ever want more make-ahead ideas for busy weeks, I share plenty of simple meals that feel special but don’t require a whole day in the kitchen.

Conclusion

I hope this Elegant Ricotta and Spinach Quiche (Primary Keyword) becomes one of those recipes you turn to again and again—easy enough for a weeknight, pretty enough for company, and forgiving enough for any home cook. For more inspiration on ricotta-based quiches and to compare technique or flavor ideas, see this Ricotta Spinach Quiche on Melissa’s Southern Style Kitchen and this Spinach Ricotta Quiche Recipe on Allrecipes.

• Ricotta Spinach Quiche – melissassouthernstylekitchen.com (https://www.melissassouthernstylekitchen.com/ricotta-spinach-quiche/)
• Spinach Ricotta Quiche Recipe (https://www.allrecipes.com/recipe/275439/spinach-ricotta-quiche/)

Meta description (150 characters)
Elegant Ricotta and Spinach Quiche is the perfect recipe for busy cooks. Quick, easy, and delicious—make-ahead comfort that shines at brunch or dinner.