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This three-cheese spinach quiche brings together the smooth creaminess of ricotta with fresh wilted greens, all wrapped up in a crispy golden shell. I came up with this after getting tired of the too-heavy options at my neighborhood bakery, and now it's what I turn to whenever I need something for a nice breakfast or a light evening meal.
I brought this quiche to a family gathering on Mother's Day and my mom was asking for how to make it before she'd even cleaned her plate. It's now what everyone expects me to bring to our family get-togethers.
What You'll Need
- Store-bought pie crust: Cuts down your work while still giving you that wonderful flakiness
- Ricotta cheese: Gives a light, fluffy feel that's way different from standard heavy quiches
- Raw spinach: Tastes so much better than the frozen kind and shrinks down nicely
- Mozzarella cheese: Brings that awesome stretchy texture and subtle taste that works well with the ricotta
- Eggs: Keep everything held together while adding richness
- Heavy cream: Makes everything silky smooth and keeps the eggs from getting tough
- Parmesan cheese: Brings that salty, savory kick that makes the whole dish better
- Garlic powder: Spreads flavor everywhere without being too strong like fresh garlic can be
- Nutmeg: Works magic with spinach in ways you wouldn't expect
- Olive oil: Helps you cook down the spinach without making it too wet
Simple Preparation Steps
- Get the crust ready:
- Put your pie crust into a 9inch quiche pan, carefully pushing it down on the bottom and up the sides. Glass or ceramic dishes work best since they heat everything evenly. When using store-bought crust, let it warm up for about 15 minutes before you try to unroll it so it won't break.
- Fix the spinach:
- Warm up olive oil in a pan over medium heat until it looks shiny but isn't smoking. Toss in your cut-up spinach and cook for exactly 2 to 3 minutes, always stirring so it all cooks the same. Your spinach should shrink down to about a quarter of its original size. Take it off the heat right away and put it on a plate to cool down, or it might get mushy if it stays in the hot pan.
- Mix up the filling:
- In a big bowl, beat the eggs first until they're all the same color, then pour in the heavy cream and mix until they're completely blended. Drop spoonfuls of ricotta in, mixing between each addition so you don't get lumps. Stir in the mozzarella, Parmesan, garlic powder, nutmeg, salt, and pepper with gentle movements. You want the mix thick but still able to pour.
- Put it all together:
- With a flexible spatula, gently mix the cooled spinach into your egg mixture, making sure it's spread out evenly. Slowly pour everything into your crust, using your spatula to help spread the spinach around. Don't fill it all the way to the top – leave about a quarter inch of space to prevent any mess from overflow during baking.
- Cook it just right:
- Put it in your hot oven for 30 to 35 minutes, turning it around halfway so it browns evenly. You'll know it's done when the middle stays still when you give the pan a little shake. The top should look golden with little brown spots where the cheese has cooked. Let it sit for 10 minutes before cutting so it can firm up properly.
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You might think adding nutmeg sounds weird, but it's my little trick for making spinach taste amazing. My grandma always put a tiny bit in when she made creamed spinach, and I've kept doing it. The warm, nutty flavor really brings out the best in the spinach without adding any noticeable spiciness.
How to Keep and Warm Up
This quiche actually tastes even better the next day after all the flavors have had time to mix together. You can keep what's left in a sealed container in your fridge for up to 4 days. When you want to warm it up, don't use the microwave as it'll make the crust all soggy. Instead, put a slice in a 325°F oven for about 10 minutes. If you want to freeze some, wrap each piece tightly in plastic wrap, then in foil, and it'll keep for up to 2 months. Just let it thaw in the fridge overnight before warming it up.
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Different Ways to Make It
While my family loves this basic version best, you can totally switch things up. Try adding cooked mushrooms for a deeper flavor, or use blanched asparagus instead of spinach when spring comes around. Want more protein? Mix in some diced ham or crunchy bacon before you bake it. If you love herbs, fresh basil or thyme taste great in the egg mixture. Just don't add too much extra stuff or the filling might not set right.
What to Eat With It
For breakfast gatherings, I like having this quiche with a basic arugula salad that's just got lemon juice and olive oil on it to balance out the richness. For dinner, some roasted cherry tomatoes on the side give a nice tangy contrast. It tastes great with a cool glass of Pinot Grigio or Sauvignon Blanc. Don't drink alcohol? Some fizzy water with a squeeze of lemon works great between bites.
Frequently Asked Questions
- → Can I use frozen spinach instead of fresh?
Of course! Just thaw it completely and squeeze out all the water before mixing it in with the other ingredients.
- → What’s the best way to keep leftovers?
Pop leftover tart into an airtight container and refrigerate for up to 3 days. Warm it up in the oven or microwave before serving.
- → Can I make my own crust?
Yes, making your own crust adds a nice homemade touch, but store-bought options work great if you're short on time.
- → What can I swap for ricotta cheese?
If you don’t have ricotta, you can replace it with cream cheese or cottage cheese, although the flavor and texture might change slightly.
- → How can I tell if it’s cooked through?
The tart is done once the center is firm and a knife inserted into the middle comes out clean. Also, look for a golden top!
- → Can I prep this in advance?
Sure can! Either make the filling and crust ahead of time to assemble later, or fully bake it and gently reheat before serving.