Spinach & Ricotta Quiche
Submitted by shemp109
Velvety ricotta and fresh spinach baked in a rich egg custard with Parmesan and nutmeg. A classic Italian-style quiche that puffs up golden and cuts into clean, elegant slices.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minRicotta cheese gives this quiche a texture you won’t get from the usual cheddar or Swiss. It’s denser on the bottom, almost like a savory cheesecake layer, with a lighter egg custard on top.
Fresh spinach gets wilted, squeezed dry, and folded into the ricotta along with grated Parmesan and a whisper of nutmeg that makes the whole thing sing.
The custard of eggs, cream, and milk puffs up beautifully in the oven and sets with a gentle wobble.
Serve it for brunch, lunch, or a light dinner with a green salad alongside.
Pro Tips
- Squeeze the spinach bone-dry. Wrap it in a clean kitchen towel and twist until nothing drips. Leftover moisture is the enemy of a crisp bottom crust.
- Grate your nutmeg fresh. It takes 10 seconds and the difference in fragrance is night and day compared to the pre-ground jar.
- Let the quiche rest a full 5 to 10 minutes after pulling it from the oven. The custard firms up as it cools, giving you cleaner slices.
- Use a deep 10-inch pan. A shallow one will overflow with this much filling.
Ingredients
Directions
Line a deep 10-inch quiche pan with your favorite rich tart pastry.
Wash spinach and cook a few minutes.
Squeeze out all water and chop (approximately ¾ cup).
Combine Ricotta cheese, nutmeg and ½ cup Parmesan cheese.
Spread over bottom of pastry shell.
Beat eggs lightly.
Combine with cream and milk.
Season with salt and pepper and pour over Ricotta cheese- spinach mixture.
Sprinkle remaining cheese over top.
Bake in 375℉ (190℃) oven for 30 minutes until puffed and set.
Let quiche rest 5 to 10 minutes before serving.
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