Elegant Ricotta and Spinach Quiche

Here’s an elegant, creamy Ricotta and Spinach Quiche that’s perfect for brunch, a light lunch, or a refined dinner with a salad and wine.

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🌿 Elegant Ricotta and Spinach Quiche

🛒 Ingredients

For the crust (or use 1 store-bought 9-inch pie crust):

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 3–4 tbsp ice water

For the filling:

• 1 tbsp olive oil
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 5 oz (about 4–5 cups fresh) baby spinach
• 1 cup whole-milk ricotta
• 3 large eggs
• ¾ cup heavy cream (or half-and-half)
• ½ cup freshly grated Parmesan
• ¼ tsp freshly grated nutmeg
• Salt and freshly cracked black pepper, to taste
• Optional: 1 tbsp chopped fresh thyme or basil
• Optional garnish: extra Parmesan, cracked pepper, microgreens

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🥧 Instructions

1️⃣ Prepare the crust

1. Mix flour and salt in a bowl.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Add ice water 1 tbsp at a time until dough just comes together.
4. Form into a disc, wrap, and chill 30 minutes.
5. Roll out and fit into a 9-inch tart or pie pan.
6. Chill 15 minutes, then blind-bake at 375°F (190°C) for 12–15 minutes. Remove weights and bake 5 more minutes until lightly golden.

(If using store-bought crust, still blind-bake for best texture.)

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2️⃣ Prepare the filling

1. Heat olive oil in a skillet over medium heat.
2. Sauté shallot until soft (2–3 minutes).
3. Add garlic and cook 30 seconds.
4. Add spinach and cook just until wilted.
5. Remove from heat and let cool slightly. Squeeze out excess moisture.

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3️⃣ Make the custard

In a bowl, whisk together:

• Ricotta
• Eggs
• Cream
• Parmesan
• Nutmeg
• Salt & pepper
• Fresh herbs (if using)

Fold in the spinach mixture.

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4️⃣ Assemble & bake

1. Pour filling into the pre-baked crust.
2. Smooth the top and sprinkle lightly with extra Parmesan.
3. Bake at 350°F (175°C) for 35–45 minutes, until center is just set but slightly jiggly.
4. Rest at least 15 minutes before slicing.

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✨ To Make It Extra Elegant

• Use a fluted tart pan with a removable bottom.
• Top with shaved Parmesan and a drizzle of high-quality olive oil before serving.
• Serve with a crisp arugula salad dressed in lemon vinaigrette.
• Pair with Sauvignon Blanc or a dry rosé.

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If you’d like, I can also give you:

• A crustless version
• A gluten-free crust option
• A version with caramelized onions
• A lighter, lower-fat version
• Or a mini quiche appetizer version for entertaining

Just tell me the occasion 😊