Description
This elegant ricotta and spinach quiche combines a buttery, flaky pastry crust with a rich filling of creamy ricotta, tender spinach, eggs, and Parmesan cheese. The ricotta gives the quiche a light, delicate texture, while the spinach adds freshness and color. Perfect for brunch, lunch, light dinners, or special occasions, this quiche can be served warm, at room temperature, or chilled.
Yield
- 8 slices
- Serves 6–8 people
Preparation Time
- Pastry preparation: 20 minutes
- Chilling time: 30 minutes
- Filling preparation: 15 minutes
- Baking time: 45–50 minutes
Total Time
Approximately 2 hours
Ingredients
For the Pastry Crust
- 1¼ cups (160 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cubed
- 3–4 tablespoons ice water
Purpose of Ingredients
Flour
Provides structure to the crust.
Cold Butter
Creates flaky layers as it melts during baking.
Ice Water
Binds the dough while keeping the butter cold.
For the Spinach and Ricotta Filling
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 250 g fresh spinach
- 1 cup (250 g) ricotta cheese
- 4 large eggs
- ½ cup (120 ml) heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Enhancements
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped chives
- ¼ cup crumbled Feta
- ½ cup sautéed mushrooms
Equipment
- 9-inch (23 cm) quiche or tart pan
- Rolling pin
- Mixing bowls
- Whisk
- Skillet
- Baking beans or pie weights
- Parchment paper
Step 1: Prepare the Pastry Dough
In a large bowl combine:
- Flour
- Salt
Whisk together.
Add the cold butter cubes.
Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with a few pea-sized butter pieces remaining.
Why Leave Butter Chunks?
Small pieces of butter melt during baking and create steam pockets that produce a flaky crust.
Step 2: Add Water
Sprinkle in the ice water one tablespoon at a time.
Mix gently after each addition.
Stop adding water once the dough begins to come together.
Proper Dough Texture
The dough should:
✓ Hold together when pressed
✓ Not feel sticky
✓ Remain slightly crumbly
Avoid overworking the dough, as this develops gluten and makes the crust tough.
Step 3: Chill the Dough
Shape dough into a disk.
Wrap tightly in plastic wrap.
Refrigerate for 30 minutes.
Why Chill?
Chilling relaxes the gluten and firms the butter, leading to a tender, flaky crust.
Step 4: Prepare the Spinach
Wash the spinach thoroughly.
Drain and pat dry.
If leaves are large, roughly chop them.
Note
Removing excess water is important. Too much moisture can make the quiche watery.
Step 5: Sauté the Aromatics
Heat olive oil in a skillet over medium heat.
Add onion.
Cook for 4–5 minutes until soft and translucent.
Add garlic.
Cook for 30 seconds until fragrant.
What Happens Here?
The onion develops sweetness while the garlic provides depth and aroma.
Step 6: Cook the Spinach
Add spinach in batches.
Stir continuously.
Cook until wilted, about 2–3 minutes.
Transfer to a plate.
Allow to cool.
Once cooled, squeeze out excess liquid using clean kitchen towels or paper towels.
Important
This step prevents a soggy filling.
Step 7: Roll Out the Dough
Lightly flour the work surface.
Roll the chilled dough into a circle approximately 30 cm (12 inches) in diameter.
Carefully transfer to the quiche pan.
Press gently into the edges.
Trim excess dough.
Prick the base with a fork.
Step 8: Blind Bake the Crust
Preheat oven to:
190°C (375°F)
Line the crust with parchment paper.
Fill with baking beans or pie weights.
Bake for 15 minutes.
Remove weights and parchment.
Bake another 5 minutes.
Allow to cool slightly.
Why Blind Bake?
Pre-baking ensures the crust stays crisp beneath the moist filling.
Step 9: Prepare the Filling
In a large mixing bowl whisk together:
- Eggs
- Heavy cream
Whisk until smooth.
Add:
- Ricotta cheese
- Parmesan cheese
- Nutmeg
- Salt
- Black pepper
Mix thoroughly.
Fold in:
- Cooked spinach
- Sautéed onions and garlic
Filling Texture
The mixture should be creamy, thick, and evenly combined.
Step 10: Fill the Crust
Pour the filling into the partially baked crust.
Use a spatula to spread evenly.
Gently tap the pan on the counter to remove air pockets.
Step 11: Bake the Quiche
Bake at:
180°C (350°F)
for
35–45 minutes
Signs of Doneness
The quiche is ready when:
- The edges are lightly golden
- The center is just set
- A knife inserted near the center comes out mostly clean
The middle may have a slight wobble; it will continue setting as it cools.
Step 12: Rest Before Serving
Remove from the oven.
Allow to cool for 15–20 minutes before slicing.
Why Rest?
Resting helps the custard finish setting and makes cleaner slices.
Serving Suggestions
Serve with:
- Mixed green salad
- Roasted vegetables
- Fresh fruit
- Tomato soup
For an elegant brunch, pair with a simple salad dressed in lemon vinaigrette.
Storage
Refrigerator
Store covered for up to 4 days.
Freezer
Wrap individual slices tightly and freeze for up to 2 months.
