Elegant Ricotta and Spinach Quiche

Introduction

If you’re looking for a dish that combines elegance, comfort, and flavor, this Ricotta and Spinach Quiche is the perfect choice. I made it for a recent brunch gathering, and the response was overwhelmingly positive. The creamy ricotta cheese filling, the earthy spinach, and the buttery pie crust create a beautiful harmony of flavors that feels sophisticated but is incredibly easy to make. Whether you’re hosting a brunch, preparing a light dinner, or just craving something savory, this quiche delivers. The best part? It’s equally delicious warm or at room temperature, making it a versatile option for any meal or occasion.

Ingredients

• 1 pie crust (store-bought or homemade)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• A pinch of nutmeg

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
2. Prepare the Pie Crust:
   Roll out your pie crust and fit it into a 9-inch quiche dish or pie plate. Prick the bottom with a fork to prevent bubbles from forming. Pre-bake the crust for 8 minutes, then remove it from the oven and set aside.
3. Cook the Spinach and Onion:
   In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the spinach and cook for an additional 2 minutes, or until the spinach is wilted. Remove from heat and allow the mixture to cool.
4. Prepare the Filling:
   In a large bowl, mix together the ricotta cheese, eggs, heavy cream, Parmesan cheese, salt, pepper, and a pinch of nutmeg. Stir until everything is well combined. Once the spinach and onion mixture has cooled, stir it into the ricotta mixture.
5. Assemble the Quiche:
   Pour the filling into the pre-baked pie crust. Use a spatula to spread the mixture evenly.
6. Bake the Quiche:
   Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
7. Cool and Serve:
   Let the quiche cool for a few minutes before slicing. It can be served warm or at room temperature.

Nutrition Facts (Per Serving)

• Serving Size: 1 slice (based on 8 servings per quiche)
• Calories: 320 kcal
• Sugar: 2g
• Sodium: 420mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Sugar: 2g
• Protein: 12g
• Cholesterol: 130mg

Note: Nutritional values are approximate and may vary depending on ingredient choices and portion sizes.

Preparation Time

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings

How to Serve

• For Brunch: This quiche is perfect for brunch, served alongside a light salad or fresh fruit.
• As a Light Dinner: Serve with roasted vegetables or a simple green salad for a complete and healthy meal.
• For Special Occasions: Its elegant flavor and presentation make it a wonderful dish for special occasions like Easter or Mother’s Day.
• As a Snack: Leftovers are great for a quick snack, either warm or at room temperature.
• For Meal Prep: You can make this quiche ahead of time and store it in the fridge for a few days, making it a great option for meal prepping.

Additional Tips

1. Use Fresh Spinach: Fresh spinach works best for this quiche. If you use frozen spinach, make sure to thaw and drain it well to avoid excess moisture.
2. Make Ahead: This quiche can be made ahead of time. Once baked, allow it to cool, then refrigerate it. Reheat in the oven for a few minutes before serving.
3. Crust Variations: If you’re looking for a gluten-free version, use a gluten-free pie crust. Alternatively, you can make a crustless quiche for a lighter, lower-carb option.
4. For Extra Flavor: Add fresh herbs like thyme, basil, or parsley to the filling for extra flavor.
5. Cheese Options: If you don’t have ricotta, you can substitute with cream cheese or cottage cheese. Additionally, add more Parmesan or mozzarella for extra cheesiness.

Recipe Variations

1. Mushroom and Spinach Quiche: Add sautéed mushrooms to the spinach and onion mixture for an earthy flavor.
2. Bacon and Cheddar Quiche: Add crumbled cooked bacon and cheddar cheese for a richer, savory version of this quiche.
3. Tomato and Basil Quiche: Add diced tomatoes and fresh basil to the filling for a fresh, summery variation.
4. Zucchini and Feta Quiche: Sautéed zucchini and crumbled feta cheese would be a perfect addition for a Mediterranean twist.
5. Gluten-Free Crustless Quiche: For a lighter, gluten-free option, omit the crust and bake the filling directly in a greased pie dish.

Serving Suggestions

• With a Fresh Salad: Pair with a light green salad, such as mixed greens with balsamic vinaigrette, for a well-balanced meal.
• With Roasted Vegetables: Serve alongside roasted vegetables like zucchini, bell peppers, or sweet potatoes for a nutritious, satisfying dinner.
• With Fresh Fruit: Complement the quiche with a bowl of fresh fruit for a refreshing contrast to the richness of the dish.
• With Garlic Bread: If you’re craving something a little extra, serve the quiche with warm, buttery garlic bread.
• For a Buffet: Slice the quiche into smaller pieces and serve as part of a buffet or party spread.

Freezing and Storage

• Storage: Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: This quiche can be frozen before or after baking. To freeze before baking, prepare the quiche, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Bake directly from the freezer, adding 10-15 minutes to the baking time. To freeze after baking, let the quiche cool completely, then wrap it tightly and freeze for up to 3 months.
• Reheating: To reheat, thaw the frozen quiche in the refrigerator overnight, then warm it in the oven at 350°F (175°C) for 10-15 minutes or until heated through.

FAQ Section

1. Can I make this quiche without a crust?

• Yes, you can make a crustless quiche for a lighter version. Simply omit the crust and pour the filling into a greased pie dish.

1. Can I use frozen spinach instead of fresh?

• Yes, but make sure to thaw and drain the frozen spinach thoroughly to avoid excess moisture in the quiche.

1. Can I add more cheese to the filling?

• Yes, feel free to add more Parmesan, mozzarella, or even cheddar cheese to the filling for a cheesier quiche.

1. How do I know when the quiche is done?

• The quiche is done when the top is golden brown and the center is set. You can check by gently shaking the quiche—if it’s firm and doesn’t wobble, it’s done.

1. Can I make this quiche ahead of time?

• Yes, you can prepare the quiche a day or two in advance. Just store it in the refrigerator and reheat before serving.

1. Can I add meat to this quiche?

• Yes, you can add cooked bacon, sausage, or ham for extra protein and flavor.

1. Can I use a store-bought crust for this quiche?

• Yes, store-bought pie crusts work perfectly for this quiche. You can also use a gluten-free crust for a gluten-free version.

1. How do I store leftover quiche?

• Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

1. Can I make this quiche without heavy cream?

• You can substitute heavy cream with half-and-half or whole milk, though the texture will be slightly different.

1. Can I freeze this quiche?

• Yes, you can freeze this quiche before or after baking. Just make sure to wrap it tightly and freeze for up to 3 months.

Conclusion

This Elegant Ricotta and Spinach Quiche is a delightful and versatile dish that’s perfect for any occasion, from casual brunches to formal dinners. The creamy ricotta and Parmesan cheese filling, combined with fresh spinach and a buttery pie crust, makes this quiche a comforting yet sophisticated choice. Whether you enjoy it warm or at room temperature, this quiche is sure to be a hit with family and friends. With its easy preparation and delicious flavor, it’s a recipe you’ll return to again and again.

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