Description
This Creamy Spinach Ricotta Quiche is a delightful blend of fresh spinach, rich ricotta, and a flaky homemade crust, perfect for breakfast, brunch, or a light dinner. Bright, flavorful, and satisfying, it offers a creamy filling with a hint of nutmeg and Parmesan, all baked to golden perfection to brighten your day.
Ingredients
Scale
Crust
- 1 1/4 cups all-purpose flour (forms the base of our flaky crust; sift for lightness.)
- 1/2 cup butter (chilled – ensures a tender, flaky texture for the crust.)
- 1/2 teaspoon salt (enhances all flavors; opt for sea salt for a touch of sophistication.)
Filling
- 1 cup ricotta cheese (provides that creamy richness; fresh is best for flavor.)
- 3 large eggs (bind the ingredients together and add a hearty texture.)
- 2 cups fresh spinach (chopped; brightens up the quiche with color and flavor.)
- 1/2 cup grated Parmesan cheese (adds a savory depth; substitute with Pecorino for a different twist.)
- 1/4 teaspoon black pepper (adds warmth; freshly cracked is always a winner.)
- 1/4 teaspoon nutmeg (a hint of spice that complements the creamy filling beautifully.)
Instructions
- Prepare the crust: In a large bowl, combine the all-purpose flour, chilled butter cut into small pieces, and salt. Using your fingers or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs. Add just enough cold water, a tablespoon at a time, to bring the dough together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it’s hot and ready once the quiche is assembled.
- Roll out the crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it into a 9-inch pie or tart pan, pressing it to the edges and trimming any excess. Prick the bottom of the crust gently with a fork to prevent bubbling during baking.
- Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes to partially cook the crust, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Remove from oven and let cool slightly.
- Prepare the filling: In a medium bowl, whisk together the ricotta cheese and eggs until smooth. Stir in the chopped fresh spinach, grated Parmesan, black pepper, and nutmeg, mixing until well combined.
- Assemble and bake: Pour the filling into the warm crust, spreading it out evenly. Bake in the preheated oven for about 35 to 40 minutes until the filling is set and a light golden color on top.
- Cool and serve: Remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing. This helps the filling set perfectly. Serve warm or at room temperature for best flavor.
Notes
- Fresh spinach can be substituted with frozen, but be sure to thaw and squeeze out excess water to avoid a soggy quiche.
- You can swap Parmesan cheese with Pecorino Romano for a sharper taste.
- For an extra flaky crust, use cold butter straight from the fridge and avoid overworking the dough.
- This quiche is great served with a light green salad for a balanced meal.
