If You’ve Got Eggs and Cheese, You’re Halfway There
Hey friend! If you ever need an excuse to eat pie for breakfast, let me introduce you to my Ricotta Spinach Quiche Delight. I started making this on rainy Saturdays when my fridge looked a little sad, and it’s now my secret weapon for impressing brunch guests (but honestly, I mostly make it just to have sneaky slices all week). There was one time I forgot to pre-bake the crust—I’ll spare you the soggy details, but let’s just say I learned my lesson. Oh, and once my cat tried to hop on the counter while I was grating cheese, but that’s another story. Anyway, this quiche has become a bit of a legend in my kitchen, unexpected crunchy bites and all.
Why I Always Come Back to This
I make this when I want something that feels fancy but is secretly very forgiving. My family goes bonkers for it, especially if I add extra cheese (I mean, who wouldn’t?). Sometimes I whip it up on Sunday so Monday morning isn’t, you know, the Monday-ist ever. I used to struggle with getting spinach to not go all soggy, but honestly, squeezing it out and ignoring the mess works wonders. You can sneak in whatever cheese you have (I’ve even used that weird goat cheese from the back of the fridge—it worked!).
What You’ll Need (But Don’t Stress It)
- 1 pre-made pie crust (or homemade if you’re feeling extra—but I’m not judging!)
- 1 cup ricotta cheese (full-fat is best, but I’ve used light and it’s fine)
- 3 large eggs (or 4 if you want it extra custardy—sometimes I do, sometimes I forget)
- 1 packed cup cooked spinach, squeezed dry (I usually use frozen, but fresh spinach is great too. My grandmother swore by fresh, but I say frozen is a lifesaver.)
- 1 cup shredded cheese (cheddar, mozzarella, Swiss—whatever’s lurking in your fridge, really)
- 1/3 cup milk (or cream, or even unsweetened almond milk if you’re trying to be virtuous)
- 1/2 tsp salt (I go by feel, though—taste as you go!)
- 1/4 tsp black pepper
- Pinch of nutmeg (skippable, but it adds a little magic)
- Optional: Chopped herbs (parsley, basil—sometimes I just snip whatever’s in the garden)
How I Throw This Together (With a Few Sidesteps)
- Preheat your oven to 375°F (190°C). If you remember. If not, just pop it in when you do remember—it’ll just cook a bit slower.
- Roll out your crust and press it into a 9-inch pie plate. Sometimes, when I’m really lazy, I just lay the crust in with its store paper underneath—but, eh, don’t do that. Prick the bottom a few times with a fork (this is where I usually get distracted and forget, but it’s not the end of the world).
- Bake the crust for 8-10 minutes till it’s barely golden. Not baking it? Well, you might get a soggy bottom, but it’ll still taste good. On second thought, try to pre-bake it.
- In a big bowl, mix together the ricotta, eggs, milk, salt, pepper, and nutmeg. Whisk till smoothish—don’t fret if there are a few lumps. Stir in the spinach (get in there with your hands if it clumps—nobody’s looking) and the cheese. Toss in herbs if you’ve got ‘em.
- Pour the mixture into the crust. I always scrape the bowl with a spatula to get every bit.
- Bake for 35-40 mins, or until it’s just set in the center. If it jiggles like jelly, give it another five. This is where I usually poke it and wonder if it’s done—sometimes it’s a bit gooey, but that’s not a bad thing honestly.
- Let it cool for a bit before slicing—unless you’re like me and can’t wait, then just risk the slightly messy slice.
Stuff I’ve Learned (The Hard Way)
- Don’t skip squeezing the spinach, or you’ll end up with a watery mess—trust me, I’ve done it. Twice.
- If you forget the nutmeg, it’s not a disaster. But if you go overboard, it’s all you’ll taste.
- I think this actually tastes better the next day, which is weird but true. Cold quiche is underrated!
How I’ve Played Around With It (Wins and Fails)
- Sometimes I swap in chopped kale for spinach (tougher, needs more cooking, but still decent).
- Mushrooms? Great. Sundried tomatoes? Even better. Once tried canned artichokes—regret. Too vinegary!
- Swapping half the ricotta for cottage cheese makes it lighter—good if you’re short on ricotta or want to pretend it’s healthy.
Tools I Use (And What to Do If You Don’t Have ‘Em)
- 9-inch pie dish: If you don’t have one, a cake tin or even a cast iron pan does the trick. I once used a small casserole dish—worked fine, just watch the bake time.
- Mixing bowl: One big enough to whisk with enthusiasm.
- Whisk or fork: No need to get fancy. I’ve even used chopsticks in a pinch, believe it or not.
How I Store (Or Don’t)
Supposedly, this keeps in the fridge for 3 days. But honestly, in my house it never lasts more than a day! You can wrap slices in foil and reheat at 300°F for 10 mins, or just eat them cold like pizza (it’s really good that way, not kidding). Haven’t tried freezing it—too impatient, maybe?
My Go-To Serving Ideas
I love it with a simple arugula salad and a splash of lemon juice. If it’s brunch, sometimes I add a dollop of tomato chutney. My cousin swears by eating it with ketchup, but I can’t get behind that one. Guess it takes all sorts. And if you want something fancy, check out Smitten Kitchen’s sheet pan quiche for crowd-sized ideas.
Stuff I’ve Messed Up (So You Don’t Have To)
- I once tried rushing the cooling time—ended up with lava quiche. Not fun. Let it sit at least 10 mins.
- Overloading it with veg can make it dense. Keep it simple for best results.
- I tried substituting all the cheese for feta once. Too briny. Half and half is better!
FAQ (Because My Friends Really Do Ask These)
- Do I need to blind bake the crust?
- Technically, yes. But honestly, I’ve forgotten and it’s still edible—just softer. If you like a crisp bottom (ha!), then bake it first.
- Can I use fresh spinach instead of frozen?
- Yup! Just sauté it first to wilt, then squeeze out the extra water. Don’t skip the squeezing, or it’ll come out like soup.
- Can I make this dairy-free?
- Sort of? Use a plant-based ricotta (they exist) and your fave alt cheese. I haven’t tried it, but my friend Jessie swears by it. She found some tips at Minimalist Baker if you need ideas.
- How do I know when it’s done?
- When you poke the center and it’s just barely set (not swimming) you’re good. If you see a tiny wiggle, that’s fine—it’ll firm up as it cools.
- Can I add bacon or sausage?
- Absolutely. Cook it first and toss it in. My brother adds double bacon, but that’s a bit heavy for me.
So there you go. Ricotta Spinach Quiche Delight—a little love, a little mess, and a lot of cheese. If you give it a go, let me know what you add or swap. And if you find a way to make it last longer than a day, you’re already ahead of me.
Ingredients
- 1 9-inch pie crust, unbaked
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 3 large eggs
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
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1Preheat the oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
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2Heat olive oil in a skillet over medium heat. Add chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and let cool slightly.
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3In a large bowl, whisk together ricotta cheese, eggs, milk, Parmesan cheese, nutmeg, salt, and black pepper until smooth.
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4Stir the sautéed spinach into the ricotta mixture until evenly combined.
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5Pour the filling into the prepared pie crust and smooth the top with a spatula.
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6Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden. Allow to cool for 10 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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