This beautiful Spinach & Ricotta Quiche features a flaky golden crust and a rich, creamy filling packed with fresh spinach and smooth ricotta cheese. Perfect for brunch, lunch, or a light dinner, it’s a comforting dish that’s both elegant and satisfying. Serve it with a fresh salad for a meal that looks as good as it tastes.

Ingredients

• 1 refrigerated pie crust
• 250 g (1 cup) ricotta cheese
• 4 large eggs
• 1 cup milk or heavy cream
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 small onion, finely diced
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust into a 9-inch quiche or tart pan and lightly prick the bottom with a fork.
3. Heat olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until soft.
4. Add the spinach and cook for 1–2 minutes until wilted. Let cool slightly.
5. In a large bowl, whisk together the eggs, milk, ricotta, mozzarella, Parmesan, garlic powder, salt, and pepper.
6. Stir in the spinach and onion mixture.
7. Pour the filling into the prepared crust and spread evenly.
8. Bake for 35–40 minutes, or until the center is set and the top is golden brown.
9. Let the quiche rest for 10 minutes before slicing.
10. Serve warm with a fresh green salad.

Tips

• Add crumbled feta for extra flavor.
• For a richer quiche, use heavy cream instead of milk.
• Store leftovers in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6–8 slices