Elegant Ricotta and Spinach Quiche – Creamy, Fresh & Delicious

There’s something undeniably comforting about a warm slice of quiche. Especially when it’s brimming with velvety ricotta, tender baby spinach, and golden, cheesy goodness. This Ricotta and Spinach Quiche has quickly become one of my go-to dishes — easy enough for a weekend brunch, yet elegant enough for a special occasion.

If you’re looking for a savory, satisfying bake that celebrates seasonal produce and creamy textures, you’re in for a treat. We’ll walk through everything together — from the buttery crust to the fluffy, flavorful filling. Be sure to subscribe to Recipes By Sylvia for more comforting favorites that feel like home in every bite.

The Story & Intro

A Family Favorite with a Fresh Spin

Every family has that one dish that seems to magically bring everyone to the table. For us, that dish has always been quiche. My earliest memory of it isn’t even the taste — it’s the sound of a whisk against a ceramic bowl and the smell of baked eggs wafting through the house on a Saturday morning. This Ricotta and Spinach Quiche was born out of those moments, but with a lighter, brighter touch.

Over time, I’ve made dozens of versions — some loaded with ham, others with peppers or mushrooms. But none have struck the same balance as this one. The ricotta adds a soft richness, while the spinach brings freshness and color. And those little bursts of juicy grape tomatoes? They’re like flavor fireworks in each slice.

Even better, it fits so seamlessly into any meal plan. I’ve served it for brunch with friends and also for quiet weeknight dinners paired with a light salad. It’s as versatile as it is delicious.

I originally crafted this recipe after falling in love with this Cottage Cheese and Spinach Crustless Quiche — a leaner, lighter cousin to today’s version. Later, I found inspiration in this beautiful Stuffed Zucchini with Spinach, Mushroom & Ricotta, which reminded me how well those ingredients sing when baked together.

Let’s dive into why this recipe deserves a spot in your kitchen.

Why This Quiche is Truly Special

This isn’t your average breakfast bake. The Ricotta and Spinach Quiche combines the best of comfort food and elegance. It’s a dish that feels indulgent, yet it’s filled with simple, wholesome ingredients. The ricotta creates a pillowy interior without being overly rich. The parmesan adds just enough salt and savoriness to each bite, while mozzarella delivers a gooey, golden topping.

The basil threads everything together with a fragrant, slightly peppery note that dances across your tongue. And with every forkful, the contrast between the crisp crust and creamy filling reminds you how satisfying homemade meals can be.

 Ingredients & Preparation

Your Ingredient Breakdown

The best part about this Ricotta and Spinach Quiche is that it’s built on a beautiful balance of wholesome, everyday ingredients. From the flaky pie crust to the trio of cheeses and fresh veggies, everything plays its part in creating that irresistibly creamy texture and garden-fresh flavor.

Here’s a breakdown of what you’ll need:

If you enjoyed the produce-forward approach in the Spinach and Feta Stuffed Phyllo Tart, this recipe will feel like a sister dish.

Tools & Thoughtful Swaps

Let’s talk tools. You don’t need any fancy gadgets to make this quiche shine — just a few kitchen staples:

• 9-inch deep dish pie plate (glass or metal works best)

• Mixing bowls (for egg mix and cheese blend)

• Whisk and fork

• Foil (to protect the crust edges)

• A cookie sheet for stability in the oven

Now, let’s say you’re out of an ingredient — don’t worry. This recipe welcomes creativity:

• No fresh basil? A pinch of dried basil or thyme still works wonders.

• Dairy-free option? Use oat milk and a plant-based ricotta or soft cashew cheese.

• Want extra veggies? Add thinly sliced mushrooms or shredded zucchini (just squeeze out the liquid first).

You can even go crustless if you’re leaning more toward something like the Lemon Ricotta and Spinach Pasta where the creaminess takes center stage.

 Cooking Instructions & Tips

Step-by-Step Cooking Method

You’re only a few simple steps away from the flakiest crust and fluffiest filling you can imagine. Here’s exactly how I make it in my kitchen — and now you can, too.

1. Preheat your oven to 350°F (175°C).
   This ensures the pie crust and filling bake evenly from the get-go.

2. Roll out your dough on a floured surface until it’s about 11 to 12 inches in diameter.
   Gently transfer it to your 9-inch pie dish, pressing into the bottom and sides. Trim any excess dough, leaving a ½-inch overhang. Fold and crimp as desired.

3. Par-bake the crust: Prick the bottom with a fork, place a piece of parchment inside, and weigh it down with pie weights or beans.
   Bake for 10–15 minutes, just until slightly golden.

4. While it bakes, whisk together your eggs, chopped spinach, milk, 2 tablespoons of parmesan, basil, and salt in a large mixing bowl.
   The mixture should look vibrant and flecked with green.

5. Pour the egg mixture into the par-baked crust.
   It’ll already look beautiful — but wait, we’re layering even more flavor.

6. In a separate bowl, mix the ricotta, shredded mozzarella, and remaining parmesan.
   Dollop it generously across the top of the egg mixture.

7. Tuck in those tomatoes — halved and nestled between ricotta spoonfuls.
   They’ll roast beautifully, creating juicy little pockets of flavor.

8. Cover the crust edges with foil so they don’t brown too fast.
   Then place your quiche on a baking sheet and bake in the center of the oven for 50–55 minutes.

9. Check for doneness: The top should be lightly golden, and a knife inserted in the center should come out clean.
   Let it cool at least 15 minutes before slicing for the cleanest cuts.

Tips and Tricks to Make It Perfect

• Don’t skip the par-bake: It’s key to preventing a soggy bottom.

• Press moisture from spinach: After chopping, pat it dry with paper towels so the filling stays fluffy.

• Cool before slicing: If you cut too soon, the center won’t set cleanly.

• Bake on a sheet tray: It makes for easier handling and catches any overflow.

I learned this little trick while making the Savory Mushroom Gruyere Puff Pastry Braid, where delicate fillings need just the right balance of heat and time.

You can also draw inspiration from this sweet-savory Roasted Strawberry Whipped Ricotta Toast — another recipe where ricotta proves its versatility.

 Serving, Storing & Pairing

What to Serve With This Elegant Quiche

This dish shines on its own, but the right accompaniments can turn your table into a true celebration of flavors. For brunch, I love to serve this Ricotta and Spinach Quiche alongside something crisp and fresh, like an arugula salad with a light vinaigrette. A chilled citrus fruit salad also works wonders.

If you’re leaning toward dinner, a roasted vegetable medley or herb-roasted potatoes adds warmth and texture. You can also bring out a small cheese board with fruit and olives to give your guests a little something to nibble while the quiche cools.

And if you’re inspired by rustic Mediterranean flavors, you might love this Greek Smashed Potatoes with Feta — crispy, herby, and undeniably satisfying. They pair beautifully with the smooth, custard-like texture of the quiche.

On the lighter side, this Baked Brie with Roasted Plums and Thyme makes a unique pairing — especially for a holiday table or celebratory brunch. The sweet plums and savory thyme enhance the quiche’s delicate balance of flavors.

How to Store and Reheat for Later

Let’s face it — leftovers are a gift. Thankfully, this quiche stores wonderfully and tastes just as lovely the next day.

• To Store:
  Once cooled, wrap the entire quiche or individual slices in plastic wrap or foil. Place in an airtight container and refrigerate for up to 4 days.

• To Freeze:
  Wrap tightly in plastic, then foil. Store in a freezer-safe bag or container. It will keep for up to 2 months. Defrost overnight in the fridge before reheating.

• To Reheat:
  Warm slices in a 350°F oven for 10–15 minutes, or microwave briefly (though the crust stays flakier with oven reheating).

I often make two quiches at once — one for now, one for next week. It’s the kind of recipe that doesn’t lose its charm the second time around.

And yes, it travels well. Wrapped and chilled, it’s ideal for potlucks, family gatherings, or even picnics.

FAQ Section

Can I make this quiche crustless?
Absolutely! Just grease your pie dish well and skip the crust. Pour the filling straight in. It will bake beautifully and be slightly lighter, much like this Cottage Cheese and Spinach Crustless Quiche.

Can I use frozen spinach instead of fresh?
Yes — just be sure to thaw and squeeze out all excess moisture. Too much water will affect the quiche’s texture and prevent proper setting.

Is it okay to prepare the filling the night before?
Definitely. You can whisk together the egg mixture and store it overnight in the fridge. Just give it a stir before pouring into your crust the next day.

How do I know when the quiche is done?
Insert a knife into the center — it should come out clean. The top should look golden, and the center slightly puffed but no longer jiggly.

Can I use full-fat cheese instead of part-skim?
Of course. Full-fat cheeses will make the quiche even richer and more indulgent. Just be sure not to overload it, as too much cheese can make it oily.

Conclusion

There’s a reason this Ricotta and Spinach Quiche feels like such a win every time I make it. It’s elegant without being fussy, creamy without being too heavy, and loaded with vibrant flavor from ingredients you probably already have on hand.

Every slice tells a story — of cozy mornings, friends gathered around the table, or just a quiet dinner with a glass of wine. It’s comfort food that also feels refined.

And if this quiche brought a smile to your table, I have a feeling you’ll adore the delicate layers of the Spinach and Feta Stuffed Phyllo Tart or the creamy magic in the Lemon Ricotta and Spinach Pasta. Both have that same balance of freshness and richness.

 If you loved this recipe, please rate it, drop a comment below, and share it on Pinterest. Your feedback keeps these recipes coming and helps others find dishes worth making.

Elegant Ricotta and Spinach Quiche

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• Author: Sylvia
• Total Time: 75
• Yield: 8 slices
• Diet: Vegetarian

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Description

This Ricotta and Spinach Quiche is creamy, cheesy, and packed with fresh spinach, basil, tomatoes, and three cheeses. A brunch favorite or light dinner staple with garden-fresh flavor.

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Ingredients

• 1 refrigerated dough for 9-inch deep dish pie crust

• 7 large eggs, beaten

• 2 cups chopped fresh baby spinach (1.5 oz)

• 2/3 cup skim milk

• 6 tablespoons grated parmesan, divided

• 3 tablespoons chopped fresh basil

• 1/4 teaspoon kosher salt

• 1/2 cup part-skim ricotta

• 1/3 cup shredded mozzarella (part-skim)

• 3/4 cup halved grape or cherry tomatoes

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Instructions

1. Preheat oven to 350°F.

2. Roll dough to 11–12 inches, place in pie dish, trim and crimp edges.

3. Par-bake crust for 10–15 minutes until lightly golden.

4. Whisk together eggs, spinach, milk, 2 tbsp parmesan, basil, and salt.

5. Pour mixture into par-baked crust.

6. In a small bowl, mix ricotta, mozzarella, and remaining parmesan. Dollop on top.

7. Add halved tomatoes evenly across the top.

8. Cover crust edges with foil and bake for 50–55 minutes.

9. Cool for 15 minutes before slicing.

Notes

– Frozen spinach can be used if well-drained.

– Add mushrooms or onions for extra flavor.

– To make crustless, grease dish and omit pie dough.

– Use full-fat cheeses for a richer texture.

– Store in fridge up to 4 days or freeze up to 2 months.

• Prep Time: 20
• Cook Time: 55
• Method: Baked
• Cuisine: French-Inspired