Servings: 6–8
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour 5 minutes

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Ingredients

For the Crust

• 1 ready-made 9-inch (23 cm) pie crust or homemade shortcrust pastry
• 1 tsp olive oil or butter (for greasing, if needed)

For the Filling

• 250 g ricotta cheese
• 150 g fresh spinach, washed
• 4 large eggs
• 200 ml heavy cream
• 100 ml whole milk
• 100 g shredded mozzarella cheese
• 50 g grated Parmesan cheese
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp ground nutmeg (optional but recommended)
• ½ tsp dried oregano or thyme (optional)

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Instructions

Step 1: Prepare the Crust

1. Preheat oven to 190°C (375°F).
2. Place pie crust into a 9-inch pie dish.
3. Prick the bottom with a fork.
4. Bake for 10 minutes.
5. Remove and let cool slightly.

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Step 2: Cook the Spinach

1. Heat olive oil.
2. Cook onion for 3–4 minutes.
3. Add garlic and cook 30 seconds.
4. Add spinach and cook until wilted.
5. Remove from heat.
6. Cool completely.
7. Squeeze out excess liquid.

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Step 3: Make the Filling

In a large bowl whisk together:

• Eggs
• Heavy cream
• Milk

Mix in:

• Ricotta
• Mozzarella
• Parmesan
• Salt
• Pepper
• Nutmeg
• Herbs

Fold in the cooled spinach mixture.

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Step 4: Assemble

Pour filling into the baked crust.

Smooth the top.

Sprinkle with extra Parmesan if desired.

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Step 5: Bake

Bake at 180°C (350°F) for 35–45 minutes, or until:

• Center is just set
• Top is golden brown
• Knife inserted comes out clean

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Step 6: Rest

Cool for 10–15 minutes before slicing.

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Serving Suggestions

Serve with:

• Green salad
• Roasted tomatoes
• Garlic bread
• Fresh fruit
• Soup

Enjoy warm or cold.

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Storage

Refrigerator

• Store covered for up to 4 days.

Freezer

• Freeze slices for up to 2 months.

Reheat at 180°C (350°F) for 10–15 minutes.

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Tips

• Drain spinach well to prevent a watery quiche.
• Use room-temperature eggs.
• Blind-bake the crust for a crisp base.
• Let the quiche rest before cutting.
• Add mushrooms, bacon, or roasted peppers for variation.

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Nutrition Information (Approximate, per serving; 8 servings)

Values vary depending on the crust and cheese used.

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Frequently Asked Questions (Q&A)

Q1. Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much moisture as possible before adding it to the filling.

Q2. Can I make it ahead?

Yes. Bake it a day in advance, refrigerate, and reheat before serving.

Q3. Can I use cottage cheese instead of ricotta?

Yes. Blend cottage cheese for a smoother texture if preferred.

Q4. Why is my quiche watery?

Usually because the spinach wasn’t drained well, too much liquid was added, or it was underbaked.

Q5. Can I make it crustless?

Yes. Grease the baking dish well and pour the filling directly into it. Bake for about 35–40 minutes.

Q6. What cheeses work well besides mozzarella?

Cheddar, Swiss, Gruyère, feta, or goat cheese all pair well with spinach and ricotta.

Q7. How do I know when it’s done?

The edges should be set and lightly browned, while the center should have only a slight wobble. It will continue to firm up as it rests.

Q8. Can I freeze leftovers?

Yes. Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q9. What can I add for extra flavor?

Try sautéed mushrooms, caramelized onions, sun-dried tomatoes, roasted red peppers, fresh herbs, or cooked bacon.