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A golden brown ricotta and spinach quiche in a flaky crust
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Irresistibly Elegant Ricotta and Spinach Quiche

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 8 servings
Calories: 350kcal

Ingredients

  • 1 9 -inch chilled shortcrust pastry shell
  • 10 oz fresh baby spinach
  • 1 cup whole milk ricotta cheese
  • 3 large egg s
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded Gruyère cheese
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 clove garlic , minced

Instructions

  • Preheat oven to 375°F (190°C).
  • Blind bake the pastry shell for 10 minutes weighted with pie beads, then remove and let cool.
  • Sauté spinach and minced garlic in a skillet until wilted; extract all excess liquid by squeezing through a clean kitchen towel.
  • In a large bowl, whisk eggs, heavy cream, and ricotta until the consistency is uniform.
  • Stir in the dry spinach, Parmesan, Gruyère, salt, pepper, and nutmeg.
  • Transfer the custard mixture into the par-baked pastry shell, spreading evenly.
  • Bake for 35 to 40 minutes until the custard has set and the surface is golden.
  • Rest the quiche for 10 minutes at room temperature to allow the structure to firm before slicing.