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Spinach Ricotta Quiche

Spinach Ricotta Quiche: A Flavorful Twist on Your Brunch Classic

A delightful Spinach Ricotta Quiche blending fresh spinach, creamy ricotta, and juicy tomatoes, perfect for brunch.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 Refrigerated Dough for 1, 9-inch deep-dish pie crust Use a pre-baked pie shell for quicker prep.
For the Filling
  • 7 large eggs, beaten Opt for fresh eggs for enhanced flavor.
  • 2 cups chopped fresh baby spinach Substitute with fresh kale for a different twist.
  • 2/3 cup skim milk Switch to almond milk for a dairy-free alternative.
  • 6 tablespoons grated parmesan Consider using Pecorino Romano for a sharper taste.
  • 3 tablespoons chopped fresh basil Dried basil works nicely too.
  • 1/4 teaspoon kosher salt Adjust to your dietary needs.
  • 1/2 cup part-skim ricotta Substitute with cottage cheese for a different texture.
  • 1/3 cup part-skim shredded mozzarella Use dairy-free mozzarella for a dairy-free option.
  • 3/4 cup halved grape or cherry tomatoes Feel free to use diced bell peppers for a savory change.

Equipment

  • 9-inch deep-dish pie dish
  • mixing bowls
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather all your ingredients and equipment.
  2. Roll out the refrigerated dough on a lightly floured surface to about 11-12 inches in diameter. Transfer it to a 9-inch deep-dish pie dish and trim excess dough.
  3. Prick the bottom of the pie crust with a fork and bake for 10-15 minutes until lightly golden.
  4. In a large bowl, combine beaten eggs, spinach, skim milk, parmesan, basil, and salt. Whisk until blended.
  5. Pour the egg mixture into the par-baked crust, spreading it evenly.
  6. Mix ricotta and mozzarella in a separate bowl, dollop over the filling, and scatter tomatoes on top.
  7. Wrap the crust edges with foil and bake for 50-55 minutes until golden brown and a knife comes out clean.
  8. Cool for 10-15 minutes before slicing. Serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 18gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 1200IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Use fresh spinach and quality ricotta for the best flavor. Store leftovers in the fridge for up to 3 days.

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