This Spinach and Ricotta Quiche is a delicious and easy-to-make dish, perfect for breakfast, brunch, or dinner. The creamy ricotta cheese and mozzarella blend harmoniously with the savory spinach and eggs, all nestled in a flaky pie crust. With just a few simple ingredients, you can create a satisfying, comforting meal that is sure to please everyone at the table.

Ingredients

1 refrigerated pie crust
1 cup ricotta cheese
1 cup chopped spinach
1/2 cup shredded mozzarella cheese
4 eggs
1/2 cup milk
Salt and pepper to taste

Directions

Preheat the oven to 375°F (190°C).
Press the pie crust into a 9-inch pie dish, ensuring it fits snugly in the dish.
In a mixing bowl, combine the ricotta cheese, chopped spinach, shredded mozzarella cheese, eggs, milk, salt, and pepper. Stir until well blended.
Pour the mixture into the prepared pie crust, smoothing the top with a spatula.
Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown. The center should be firm and not jiggle when you shake the pie dish.
Let the quiche cool slightly before slicing and serving.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 50-55 minutes

Variations

Add Bacon or Sausage: For a heartier quiche, you can add cooked bacon, sausage, or ham to the filling.
Other Veggies: Feel free to add mushrooms, onions, bell peppers, or tomatoes for extra flavor and texture.
Cheese Options: Swap the mozzarella for cheddar, feta, or goat cheese for a different flavor profile.
Dairy-Free: Use a dairy-free pie crust, non-dairy milk, and a dairy-free cheese alternative to make the quiche dairy-free.

Storage/Reheating

Storage: Store any leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place slices of the quiche in the microwave for 30-60 seconds or bake in the oven at 350°F (175°C) for 10-15 minutes until heated through.

10 FAQs

Can I use a homemade pie crust instead of a refrigerated one?
- Yes, you can absolutely use a homemade pie crust if you prefer. The recipe works well with both store-bought and homemade crusts.
Can I make this quiche ahead of time?
- Yes, you can prepare the quiche a day ahead and store it in the refrigerator. Simply reheat it before serving.
Can I use frozen spinach instead of fresh?
- Yes, frozen spinach works well, but be sure to thaw and squeeze out any excess water before using it in the quiche.
How do I know when the quiche is done?
- The quiche is done when the center is set and no longer wobbles. You can also insert a knife into the center, and if it comes out clean, it’s ready.
Can I use egg substitutes in this recipe?
- Yes, you can use egg substitutes like a flaxseed mixture, silken tofu, or egg replacer if you prefer a vegan or egg-free quiche.
What other cheeses can I use in place of mozzarella?
- You can substitute mozzarella with cheddar, Swiss, goat cheese, or feta for different flavor variations.
Can I add meat to this quiche?
- Absolutely! You can add cooked bacon, sausage, ham, or even chicken to the filling for a more hearty quiche.
How can I make this quiche spicier?
- Add a pinch of red pepper flakes or diced jalapeños to the filling for a spicy kick.
Can I freeze this quiche?
- Yes, quiche freezes well. After baking, allow it to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in the oven when ready to serve.
How can I make the crust crisper?
- For a crisper crust, pre-bake (blind bake) the pie crust for 10 minutes before adding the quiche filling. This helps to prevent it from becoming soggy.

Conclusion

This Spinach and Ricotta Quiche is a simple yet satisfying dish that’s perfect for any occasion. Whether you’re hosting a brunch or looking for a comforting weeknight dinner, this quiche is sure to impress with its rich, cheesy filling and crispy crust. With plenty of options to customize the recipe, you can easily make it your own while enjoying a delicious and hearty meal.