Spinach-Ricotta Quiche

Get ready to amaze your family and friends at your next breakfast or brunch potluck. This Spinach-Ricotta Quiche recipe tastes so gourmet they’ll wonder if you stopped at a local restaurant and picked it up on the way to the event.

Spinach-Ricotta Quiche

3 from 8 votes


  • 1 tablespoon butter

  • 1/3 cup finely chopped red onion

  • 1 (8 ounce) package fresh spinach

  • 1/2 (14 ounce) package pastry for 9-inch double-crust pie

  • 4 large eggs

  • 3/4 cup whole-milk ricotta cheese

  • 3/4 cup heavy cream

  • 1/3 cup grated Parmigiano-Reggiano cheese

  • 1 tablespoon chopped fresh basil

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper


  • Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
  • Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
  • Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
  • Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
  • Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
  • Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.

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