Perfect Ricotta Spinach Quiche: An Incredible Brunch Recipe

Get ready to experience a taste sensation that’s about to become your new go-to for brunch, lunch, or even a light dinner. I’m talking about my Ricotta Spinach Quiche!

I’m Quinn, and this Ricotta Spinach Quiche isn’t just another recipe – it’s a flavor BOMB that I’ve been perfecting for ages. Seriously, I’ve made more versions of this than I can count, tweaking and testing until it hit that perfect balance of creamy, savory, and just plain addictive.

It embodies everything Cuba Queen stands for: bold flavors, simple ingredients, and recipes that make you feel like a rockstar in the kitchen. This Ricotta Spinach Quiche is all that and a side of salsa!

I’m beyond hyped to finally share this Ricotta Spinach Quiche with you. Get ready to transform your kitchen into a flavor fiesta!

INGREDIENTS You Need for This:

This Ricotta Spinach Quiche ingredient list is SHORT but mighty!

• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry: Squeeze that spinach like you mean it! Get all the excess water out, or your Ricotta Spinach Quiche will be soggy. No bueno.
• 1 1/2 cups whole milk ricotta cheese: Full-fat is the way to go here. It’ll give you that creamy, dreamy texture that makes this Ricotta Spinach Quiche sing.
• 4 large eggs: These are the glue that holds it all together. Make sure they’re fresh for the best flavor.
• 1/2 cup grated Parmesan cheese: Salty, nutty, and adds that extra layer of umami. Don’t skimp!
• 1/4 cup heavy cream: A touch of richness that takes this Ricotta Spinach Quiche to the next level. Trust me on this one.
• 2 cloves garlic, minced: Adds a savory punch. Use fresh garlic for the best flavor.
• 1/4 teaspoon ground nutmeg: This is my secret weapon! It adds a subtle warmth that complements the spinach and ricotta perfectly.
• Salt and freshly ground black pepper, to taste: Season generously! Don’t be afraid to add a little extra.
• 1 tablespoon olive oil: For sautéing the garlic and spinach.

You’ll find the best quality ricotta and Parmesan for this Ricotta Spinach Quiche at your local Italian deli. Splurge on these two ingredients – trust me, it makes a huge difference!

If you’re short on time, you can use pre-minced garlic, but fresh is always better. Also, for a budget-friendly alternative to Parmesan, Pecorino Romano is a great option that still delivers that salty, cheesy flavor. Store the spinach in the freezer until you are ready to use it for easy prep.

STEP-BY-STEP INSTRUCTIONS:

Here’s where most people mess up their Ricotta Spinach Quiche – but not you! Follow these steps, and you’ll be golden.

1. Preheat your oven to 375°F (190°C). Get that oven nice and hot!
2. Heat the olive oil in a large skillet over medium heat. Make sure the skillet is big enough to hold all the spinach.
3. Add the minced garlic and cook for about 30 seconds, until fragrant. Don’t let the garlic burn! Burnt garlic = bitter Ricotta Spinach Quiche.
4. Add the squeezed spinach to the skillet and cook for 2-3 minutes, until wilted and any remaining moisture has evaporated. The drier the spinach, the better.
5. Remove the skillet from the heat and let the spinach cool slightly. You don’t want to add it to the egg mixture while it’s still scorching hot.
6. In a large bowl, whisk together the ricotta cheese, eggs, Parmesan cheese, heavy cream, nutmeg, salt, and pepper. Whisk until everything is well combined and smooth.
7. Add the cooled spinach to the ricotta mixture and stir to combine. Make sure the spinach is evenly distributed throughout.
8. Pour the mixture into a greased 9-inch pie dish. I like to use a glass pie dish for even baking. A crustless spinach quiche is perfect for those trying to keep it low carb! Check out Crustless Quiche with Spinach and Ricotta – Tasty Low Carb for a great recipe for a crustless alternative.
9. Bake for 35-40 minutes, or until the Ricotta Spinach Quiche is set and the top is golden brown. Your Ricotta Spinach Quiche should look golden and slightly puffed up. The center should be set, not jiggly.
10. Let the Ricotta Spinach Quiche cool for at least 10 minutes before slicing and serving. This will help it set up properly and make it easier to slice.

Pro tip for Ricotta Spinach Quiche perfection: use a toothpick to check for doneness. If it comes out clean, you’re good to go!

In my kitchen, this Ricotta Spinach Quiche takes exactly 38 minutes to bake, but oven temperatures can vary. Keep an eye on it!

While your Ricotta Spinach Quiche is working its magic, grab your camera – this is Instagram gold!

PRESENTATION:

People absolutely lose their minds when I serve this Ricotta Spinach Quiche at brunch. It’s a showstopper!

To present this Ricotta Spinach Quiche for maximum impact, let it cool slightly, then slice it into wedges. Arrange the wedges on a platter and garnish with a sprinkle of fresh parsley or a drizzle of olive oil. It’s simple, but elegant.

Pair this Ricotta Spinach Quiche with a crisp green salad and a light vinaigrette. The acidity of the salad cuts through the richness of the quiche perfectly. Or, serve it with a side of roasted vegetables for a heartier meal.

This Ricotta Spinach Quiche absolutely slays at dinner parties! It’s easy to make ahead of time, and it’s always a crowd-pleaser.

For an Instagram-worthy plating technique, try layering the Ricotta Spinach Quiche wedges on a bed of arugula and topping them with a dollop of pesto. It’s visually stunning and tastes amazing!

If you have any leftovers (which is rare!), you can transform them into a delicious frittata. Just chop up the Ricotta Spinach Quiche and whisk it with a few extra eggs. Then, cook it in a skillet until set.

For a seasonal variation, try adding roasted butternut squash or caramelized onions to the Ricotta Spinach Quiche in the fall. In the spring, asparagus or peas would be delicious additions.

FAQs:

Still have questions about my epic Ricotta Spinach Quiche? I’ve got you covered!

Q: Can I make this Ricotta Spinach Quiche ahead of time?

A: Absolutely! This Ricotta Spinach Quiche is perfect for making ahead of time. Just bake it as directed and store it in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.

Q: What if I don’t have ricotta cheese?

A: While ricotta is the star of the show, you can substitute it with cottage cheese. Just make sure to drain the cottage cheese well before using it. Keep in mind that the texture will be slightly different.

Q: Can I add other vegetables to this Ricotta Spinach Quiche?

A: Of course! Feel free to add other veggies like mushrooms, bell peppers, or onions. Just sauté them before adding them to the quiche.

Q: How do I know when my Ricotta Spinach Quiche is perfectly done?

A: The top should be golden brown, and the center should be set. You can also insert a knife into the center – if it comes out clean, it’s done!

Q: Can I make this Ricotta Spinach Quiche spicier?

A: Bring on the heat! Add a pinch of red pepper flakes to the spinach mixture, or serve the Ricotta Spinach Quiche with a side of hot sauce.

Q: What if I don’t have heavy cream?

A: You can substitute the heavy cream with half-and-half or milk. Just keep in mind that the quiche might not be as rich and creamy.

Q: Can I freeze this Ricotta Spinach Quiche?

A: Yes, you can freeze it. Wrap the Ricotta Spinach Quiche tightly in plastic wrap and then in foil. It will last for up to 2 months in the freezer. Thaw it in the refrigerator overnight before reheating.

Q: Is there a substitute for parmesan cheese I can use?

A: Try grated pecorino romano cheese as a great alternative! It will give you a similar taste to the parmesan cheese.

I’ve tested all these scenarios myself, and I’m confident that you’ll nail this Ricotta Spinach Quiche, no matter what!

CONCLUSION:

This Ricotta Spinach Quiche represents everything Cuba Queen stands for: bold flavors, simple ingredients, and recipes that bring people together. It’s a flavor adventure that’s guaranteed to impress!

My Ricotta Spinach Quiche Power Tips:

• Squeeze the spinach like your life depends on it! Seriously, the drier the spinach, the better.
• Don’t be afraid to experiment with different cheeses. Fontina or Gruyere would be delicious additions.
• Add a pinch of nutmeg! It’s my secret weapon for taking this Ricotta Spinach Quiche to the next level.

Here are a few Ricotta Spinach Quiche variations I’ve created and loved:

1. Ricotta Spinach and Mushroom Quiche: Add sautéed mushrooms for an earthy flavor.
2. Ricotta Spinach and Bacon Quiche: Crispy bacon makes everything better! For another quiche recipe, you may enjoy this Crustless Ricotta Quiche with Bacon and Cheddar – This Delicious ….
3. Ricotta Spinach and Sun-Dried Tomato Quiche: Adds a burst of sweetness and acidity.

The Ricotta Spinach and Bacon Quiche gets the biggest reactions every time!

I’m confident that you can make this Ricotta Spinach Quiche your own and create some amazing flavor memories. This simple recipe is just like my Ricotta Dip with Hot Honey so it’s sure to be a crowd pleaser. For another amazing recipe, check out these Spinach and Ricotta Stuffed Shells.

Don’t forget to share your Ricotta Spinach Quiche creations with me! Use #CubaQueenRecipes so I can see your masterpieces. This classic recipe reminds me of these Egg Muffins with Spinach and Feta, and I know you’ll love it! Also, you can find a Spinach Ricotta Quiche Recipe on All Recipes.

Now go forth and create some Ricotta Spinach Quiche magic!

Ricotta Spinach Quiche

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This Ricotta Spinach Quiche is a creamy and flavorful dish perfect for brunch, lunch, or a light dinner. The combination of ricotta cheese and spinach creates a delicious and satisfying filling in a flaky crust.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Brunch
• Method: Baked
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 pre-made pie crust
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 10 ounces fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 3 large eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add spinach to the skillet and cook until wilted, about 3-5 minutes. Remove from heat and let cool slightly.
4. In a large bowl, combine ricotta cheese, Parmesan cheese, eggs, milk, salt, and pepper.
5. Stir in the cooled spinach mixture.
6. Pour the filling into the pre-made pie crust.
7. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
8. Let cool slightly before slicing and serving.

Notes

For a richer flavor, add a pinch of nutmeg to the ricotta mixture. Serve warm or at room temperature.