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.

Elegant Ricotta and Spinach Quiche