Eating a slice of quiche just gives you a feeling of comfort that is all dressed up in fancy clothes. My ricotta spinach quiche is my favorite of all time—creamy, light, and bursting with flavor, it never feels heavy. It served as a brunch spread, lazy Sunday morning breakfast, or even a special weeknight dinner when all I want is special but not keep me in the kitchen the whole day.

At the center of this recipe is balance: the earthy freshness of spinach, the creamy richness of ricotta, a dash of nutmeg to cozy it up, and that buttery crust bringing it all home. It’s filling, but not too rich, and honestly? It’s one of those dishes that makes you feel like you’ve labored over it for hours when you really didn’t.

Why This Recipe Is Special

Well, the ricotta spinach quiche buzzes accolades because its moisture and texture are beyond the ordinary filling! Ricotta pilfer a fluffier, lighter quality in place of that run-of-the-mill heavy cream filling normally used in quiches, while the spinach imparts that fresh, almost springlike quality to the quiche. Versatility-haven hot or cold; anytime during the day. This quiche even adapts so beautifully from changing the veggies to adding some more-sweet toppings.

Why You’ll Love This Recipe

Here’s why I think you’ll really enjoy making (and eating) this quiche:

Richly flavored, yet perfectly balanced with creamy ricotta, savory spinach, and just a hint of nutmeg.
Much lighter than traditional quiches, with far less heavy cream and plenty of airy goodness.
Very user-friendly; it has no complicated steps—just whisk, pour, and bake.
Good formal prep; it reheats well and makes a good breakfast, lunch, or quick dinner.
Adaptable; you can add mushrooms, sun-dried tomatoes, or even some crispy bacon.

Tools You’ll Need

Don’t worry—you don’t need fancy gadgets here. Just the basics:

9-inch pie dish (23 cm) – where all the magic happens.
Mixing bowls—a large one for the filling and a small one for whisking the eggs.
An instrument for either whisking or using a fork to beat the eggs until they become smooth.
Measuring cups and spoons, or a scale should you want to avoid variables and possibly apply the metric system.
Knives and a chopping board for cutting the spinach and any other extras.
A skillet if, instead of using frozen spinach, you prefer to sauté it.

Ingredients

(Serves 6–8)

1 pie crust (store-bought or homemade, 9-inch/23 cm)
1 ½ cups (225 g) ricotta cheese
1 cup (120 g) fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)
3 large eggs
½ cup (120 ml) milk
½ cup (50 g) shredded mozzarella
¼ cup (25 g) grated Parmesan
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg (optional, but highly recommended)

Step-by-Step Instructions

Preheating the oven at 375 degrees Fahrenheit to 190 degree Celsius. Insert the pie crust into your dish and prick the prongs to the bottom with a fork; prebake for around 8-10 minutes. (This will keep the crust from getting soggy.).
Preparing your spinach- for fresh spinach, chop and place it in a skillet and sauté until wilted. For frozen spinach, thaw it then squeeze out the extra liquid. (Trust me, you don’t want sappy quiche.)
Make the filling. In a very sizable bowl, put the eggs and ricotta in a bowl with some milk. Whisk them continuously till they are smooth. Stir the mozzarella, the Parmesan, the salt, the pepper, and the nutmeg.
Include spinach: Gently fold in your spinach. She shall be evenly distributed don’t worry if it looks a little rustic -that’s part of the magic.
Compose quiche: Pour filling into the pre-baked crust. Smooth over with a spatula.
Bake: Place in oven and bake 35-40 minutes or until center has set and surface is slightly golden. A little jiggle in the middle is okay-it’ll firm up as it cools.
Cool and serve. Let the quiche rest for 10–15 minutes before slicing. This helps it hold together.

Serving Ideas

Serve it warm with a simple side salad for a lite dinner, or enjoy cold right out of the refrigerator as a quick grab-and-go breakfast.
Complement it with roasted potatoes for a more wholesome brunch spread.

Variations and Customizations

For added protein: adding diced ham, bacon, or smoked salmon works just perfectly.
Change cheese types: some feta, goat cheese, or Gruyère, for different flavor vibes.
Play with vegetables: mushrooms, roasted peppers, or caramelized onions are all welcome.

Storage and Make-Ahead Tips

Refrige: Refrigerate in an airtight container for up to 4 days of leftovers.
Freezer: Cut, wrap, and freeze up to 2 months. Heat again in an oven at 350°F (175°C) until warm throughout.
Make-ahead: Set aside for one day to prepare the filling while keeping it in the fridge; pour it into the crust and bake when ready.

Pro Tips (and Mistakes to Avoid)

Always bake your crusts before filling them with the mixture; otherwise, you may end up with an all-soggy bottom in your pie.
Don’t forget to squeeze out the spinach—this is the secret of not having a watery filling.
And then do let your quiche cool before you cut it, even though you might be hungry. Too soon a cut will have it falling apart on you.
All it takes is a sprinkling of extra Parmesan cheese on top just before bake time, and you’ve got yourself a golden-

Recipe at a Glance

Yield: 6–8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Nutrition (per serving, based on 8 servings):

Try It!

Calories: ~230 | Protein: 12 g | Fat: 14 g | Carbs: 12 g | Fiber: 1 g

With the making of this ricotta spinach quiche, it almost feels like cheating-minimal effort yield maximum looks and impression. I love to share my moods with this quiche: fresh and green with just spinach, decadent with added cheese or bacon.