Breakfast & Brunch
A spinach quiche recipe with ricotta cheese delivers the perfect balance of flaky crust and rich, herby filling—ideal for brunch or a satisfying lunch. The ricotta adds a tender, slightly sweet contrast to the wilted spinach, while a well-seasoned crust holds everything together beautifully.
I developed this recipe after realizing how much better homemade quiche tastes compared to store-bought versions, especially when using high-quality ricotta and fresh herbs.
The key to success lies in the crust—whether you use a store-bought shortbread or make your own—butter-rich dough. The filling combines ricotta’s creaminess with sautéed spinach, garlic, and a touch of nutmeg for warmth.
This recipe comes together in under 30 minutes of prep, then bakes to golden perfection at 375°F for about 40 minutes, ensuring a flaky crust and set custard every time.
What makes this quiche truly special is how the ricotta prevents a dense center while adding a subtle tang. The result is a slice with layers of texture: crispy crust, creamy filling, and vibrant green spinach peeking through.
It’s the kind of dish that feels indulgent yet balanced, perfect for a weekend brunch or a light yet satisfying weeknight meal.
For extra flair, top with a sprinkle of feta or fresh herbs before serving. Leftovers reheat beautifully, making it a great make-ahead option for busy mornings. Let’s get started on this crowd-pleasing classic!
Ingredients for spinach quiche recipe with ricotta cheese
Flaky crust, creamy ricotta, and vibrant spinach—this quiche delivers restaurant-quality brunch in your own kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Store-Bought Shortbread Crust 🥧 | 1 whole | Pre-made for convenience, or homemade for flakiness |
| Part-Skim Ricotta Cheese 🧀 | 15 oz | Whole-milk for extra creaminess (optional) |
| Fresh Spinach 🌿 | 5 oz | Chopped, stems removed, wilted before adding |
| Large Eggs 🥚 | 4 whole | Room temperature for even baking |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for rich texture |
| Garlic Cloves 🧄 | 2 cloves | Minced, for aromatic depth |
| Ground Nutmeg 🌶️ | ¼ tsp | Freshly grated for warmth |
| Fresh Chives 🌿 | 2 tbsp | Chopped, for bright finish |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For sautéing spinach |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Cracked peppercorns preferred |
| Crumbled Feta Cheese 🧀 | 2 tbsp | Optional garnish for tangy contrast |
The ricotta is non-negotiable for texture—whole-milk gives the best creaminess, though part-skim works fine. Whole Foods or local creamery brands excel, but any high-quality tub will do. Fresh spinach should be bright green and crisp—avoid wilted leaves. For the crust, store-bought shortbread saves time, but a homemade butter-rich dough elevates the dish. Pre-wilt the spinach in a skillet with olive oil to remove excess moisture, which prevents a soggy quiche. The garlic and nutmeg are where flavor shines—freshly grated nutmeg adds warmth that pre-ground can't match.
No ricotta? Cottage cheese blended smooth works in a pinch, though texture differs slightly. Substitute fresh chives with parsley or basil if unavailable, but chives offer the brightest finish. The eggs can be room-temperature or straight from the fridge—just whisk thoroughly. For a dairy-free option, unsweetened almond milk yogurt mimics ricotta’s creaminess (though it lacks tang). The feta garnish is optional but recommended—store-bought crumbled is fine, but fresh blocks taste superior. If your crust is pre-made, prick the bottom to prevent puffing during baking.
Assemble the quiche up to 24 hours ahead and refrigerate—baking fresh ensures the best texture. Leftovers keep for 4 days in the fridge, reheating beautifully in a 350°F oven for 15 minutes. For make-ahead lunches, slice and store in airtight containers. The crust stays crispy when reheated gently—microwaving is not recommended. Freeze unbaked quiches for up to 2 months by wrapping tightly in foil. Bake straight from frozen, adding 5-10 extra minutes to the cook time.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by that store-bought shortbread crust—it handles the hard part while I focus on the filling. Five minutes of mixing ricotta, eggs, and cream, then dump it in. That's it. No rolling dough, no stress.
- Creamy Comfort: The ricotta makes this quiche ridiculously tender, while the spinach adds that fresh bite. Top it with a sprinkle of parmesan, and suddenly you’ve got restaurant-quality richness without the fuss.
- Lunchbox Hero: Between us—this is my go-to for meal prep. Slice it up, pack it with a side salad, and you’ve got a protein-packed lunch that actually tastes exciting. (Yes, even on a Tuesday.)
- Budget Win: Ricotta stretches further than cream cheese, and eggs are always affordable. Plus, one crust serves six—so you’re basically getting two meals for the price of one. Smart move.
Step-by-step instructions for spinach quiche with ricotta cheese
Here's how to assemble a quiche with a perfectly flaky crust and rich, herby filling.
Prepare the Spinach Filling
In a large skillet, heat the 1 tablespoon extra-virgin olive oil over medium heat. Add the 5 ounces chopped fresh spinach and cook for 3-4 minutes until just wilted and vibrant green. The spinach should collapse slightly but still retain its color—overcooking will make it bitter.
Add the 2 minced garlic cloves and cook for 30 seconds until fragrant. Remove from heat and let cool completely before mixing with other ingredients. This step prevents a watery filling that can make your quiche soggy. Transfer the spinach mixture to a medium bowl and set aside.
Mix the Ricotta Filling
In a separate large bowl, combine the 15 ounces part-skim ricotta cheese, 0.5 cup heavy whipping cream, 4 whole large eggs, 0.5 teaspoon diamond crystal kosher salt, 0.25 teaspoon freshly ground black pepper, and 0.25 teaspoon ground nutmeg. Mix until smooth and fully incorporated—no lumps should remain.
Gently fold in the cooled spinach mixture and 2 tablespoons chopped fresh chives. The filling should be thick but pourable. If it's too thick, add 1 tablespoon of water to loosen it slightly. This ensures even distribution in the crust and prevents a dense center when baked.
Assemble and Bake the Quiche
Preheat your oven to 375°F. Remove the 1 whole store-bought shortbread crust from its packaging and place it in a 9-inch pie dish. Press gently to ensure it's fully seated at the bottom and up the sides. The crust should be firm but not cracked—if it cracks, use a bit of water to seal the edges.
Pour the ricotta-spinach mixture evenly into the crust, spreading it out to the edges. Sprinkle the 2 tablespoons crumbled feta cheese evenly over the top for a tangy finish. Bake for 35-40 minutes until the center is just set and the edges are golden brown. The quiche is done when it reaches an internal temperature of 165°F at the center.
Rest and Serve
Remove the quiche from the oven and let it rest for 10-15 minutes before slicing. This resting period allows the filling to fully set and prevents it from running when you cut into it. The crust should be crisp and flaky, while the filling remains creamy with pockets of melted cheese.
Slice into 6 equal wedges and serve warm or at room temperature. The combination of flaky crust, rich ricotta, and bright spinach creates a balanced flavor profile that's both comforting and elegant. Store leftovers in the refrigerator for up to 3 days, reheating slices in the oven at 350°F for 10 minutes to maintain texture.
Pro Tips For Making Spinach Quiche Recipe With Ricotta Cheese
- Pre-Cook the Spinach: DESCRIPTION: Dump raw spinach into the ricotta-egg mix and you’ll end up with a waterlogged, soggy mess. Instead, wilt it first—sauté in a dry pan for 3-4 minutes until just tender, then drain all the liquid. (Yes, even if it looks dry.) This keeps the filling light and prevents a gummy crust.
- Whisk the Ricotta: DESCRIPTION: Ricotta’s got hidden lumps, and those lumps make your quiche look like it was made in a blender. Before mixing it with eggs and cream, give it a good whisk—break up any clumps and smooth it out. Your filling will be silky, not grainy.
- Blind-Bake the Crust: DESCRIPTION: Skip this, and your shortbread crust will turn to mush when the filling hits 350°F. Line the crust with parchment, fill it with pie weights or dried beans, and bake for 10 minutes before adding the filling. (Pro move: Use the same weights to keep the crust flat while the quiche bakes.)
- Use Room-Temp Cream: DESCRIPTION: Cold heavy cream curdles faster than you can say “overcooked quiche.” Let it sit out for 30 minutes before mixing it into the egg-ricotta batter. Warm hands work in a pinch, but don’t rush—lukewarm is the sweet spot for a creamy, not scrambled, finish.
Best sauces and condiments for this dish
Creamy Garlic Sauce
For a richer filling, blend ½ cup heavy cream with 2 minced garlic cloves, 1 tbsp fresh parsley, and a pinch of salt into a smooth sauce. Fold this into your ricotta-spinach mixture before baking.
The sauce adds a velvety texture and deepens the garlic flavor without overpowering the delicate spinach. I like to make a small batch ahead and keep it chilled—it’s perfect for other savory dishes too. 🥛
Herb-Infused Olive Oil
Elevate your quiche with a drizzle of herb-infused olive oil before serving. Heat ¼ cup extra-virgin olive oil with 1 tbsp fresh thyme, 1 tbsp fresh rosemary, and 2 minced garlic cloves until fragrant. Let cool, then drizzle over slices.
The aromatic oil brightens the dish and adds a luxurious finish. Store the infused oil in the fridge for up to 1 week—it’s great on toast or salads too. 🌿
Spicy Harissa Drizzle
For a bold twist, mix 1 tbsp harissa paste with 1 tbsp olive oil and a splash of water to thin. Drizzle over baked quiche slices and sprinkle with crumbled feta. The harissa adds a smoky, spicy kick that cuts through the richness.
Start with ½ tbsp harissa if you’re sensitive to heat—you can always add more. This pairing reminds me of Claudine’s quick fix in France, where a little heat transformed everything. 🌶️
Balsamic Glaze
Balance the quiche’s creaminess with a tangy balsamic glaze. Simmer ¼ cup balsamic vinegar in a small saucepan until reduced by half, then drizzle over warm slices. The deep, caramelized flavor adds complexity without overpowering the ricotta and spinach.
I like to reduce it with a pinch of sugar to enhance the sweetness. Store leftover glaze in the fridge for up to 2 weeks. 🍷
Lemon-Herb Butter
For a bright, fresh topping, mix 2 tbsp softened butter with 1 tbsp lemon zest, 1 tbsp chopped chives, and a pinch of salt. Dot the mixture over the quiche before baking or melt it on top of warm slices.
The citrus cuts through the richness, and the herbs add a pop of color. This is my go-to for a lighter, zesty finish. 🍋
Nutrition facts
Frequently asked questions
Can I make this quiche without ricotta cheese?
Yes, but the texture will differ. For a similar creamy consistency, blend 1 cup cottage cheese until smooth and use it in place of ricotta. If you prefer a lighter filling, substitute with ½ cup sour cream plus ½ cup milk, though the result will be less rich. The ricotta's mild tang and tender crumb are key to this recipe's signature texture.
Why does my quiche filling get watery or runny?
This usually happens from two issues: undercooked spinach (releasing excess moisture) or over-whisked eggs. Always wilt spinach thoroughly until vibrant green and dry, then cool completely before mixing. For the custard, whisk eggs just until combined—overmixing incorporates too much air, which can cause a runny center. Bake until the center reaches 165°F for a perfect set.
What’s the best way to reheat leftover quiche?
Never microwave—it turns the crust soggy! Instead, slice quiche and reheat in a 350°F oven for 10-15 minutes on a baking sheet until warmed through. For extra crispiness, cover the crust edges with foil to prevent burning. Leftovers keep for 3-4 days in the fridge, and you can freeze unbaked quiches for up to 2 months by wrapping tightly in foil.
Can I use frozen spinach instead of fresh?
Yes, but thaw and drain it first! Use ½ cup thawed, drained frozen spinach (about 1 cup packed before draining) in place of 5 oz fresh. Squeeze out all excess water with a clean towel or paper towels—moisture is the enemy of a firm quiche. For best flavor, add a pinch of lemon juice to brighten the greens.
How do I make a homemade crust for this quiche?
For a buttery, flaky crust, mix 1 ¼ cups all-purpose flour, ½ tsp salt, and ½ cup cold butter (cubed) until crumbly. Add 3-4 tbsp ice water, 1 tbsp at a time, until dough holds together. Chill for 30 minutes, then roll out and fit into a 9-inch pie dish. Blind-bake at 375°F for 10 minutes before adding filling. A homemade crust adds 20-30 minutes to prep time but delivers superior flakiness.