Spinach Ricotta Bake

Make your brunch stand out with this tasty Ricotta Spinach Quiche that combines smooth ricotta, fresh green spinach, and a mix of three yummy cheeses. They all sit in a crispy, golden crust that adds the perfect crunch. This dish turns simple ingredients into something special that works for both casual meals and fancier gatherings. The mix of creamy dairy and healthy greens makes for a filling meal that's good any time of day, giving you both taste and nutrition in every bite.

After trying this recipe tons of times in both my home kitchen and professional settings, I've found that what makes a great quiche comes down to the little things - picking the right kind of ricotta, getting the spinach ready the right way, and mixing just the right amount of eggs and dairy. When you get all these small things right, they come together to make something really special.

Must-Have Ingredients Breakdown

• Rich whole milk ricotta cheese: Left to drain in cheesecloth overnight for the best texture
• Leafy spinach: Picked for its bright, clean leaves and washed thoroughly
• Room temperature, farm-fresh eggs: Taken out of the fridge ahead of time for better mixing
• Full-fat heavy cream: With 36% or more butterfat for that velvety texture
• Mature Parmesan cheese: Grated right before using for best flavor
• Full-fat mozzarella: Shredded by hand for even melting
• Buttery pie crust: Make your own or grab a good one from the store
• Good olive oil: First press for better taste
• Whole nutmeg: Grated fresh when needed
• Good sea salt: Fine texture to mix in well
• Black peppercorns: Ground fresh before adding
• Kitchen herbs: Like chives, thyme, or basil to sprinkle on top
• Vine tomatoes: Small ones to serve alongside
• Extra flavor boosters: Such as garlic or shallots to add more taste

Step-by-Step Cooking Guide

Getting Started:

Put your oven rack right in the middle and heat it up to 375°F for at least 20 minutes to make sure it's hot enough. Put a baking sheet in while it heats up - this helps cook the bottom crust fast so it doesn't get soggy. If you bought your crust from the store, let it warm up a bit first so it doesn't break.

Getting the Spinach Ready:

If you're using fresh spinach, wash it really well three times in cold water to get all the dirt off. Dry it completely using a spinner and then pat it with clean towels - wet spinach will mess up your quiche. Cut it into 1-inch pieces so it mixes in nicely but you can still see and taste it.

Making the Filling:

In a big bowl that's easy to pour from, beat your eggs until they're completely mixed. Slowly pour in the cream while you keep stirring to mix it all together smoothly. Add the drained ricotta by gently folding it in - don't mix too hard or your quiche will be too dense.

Adding Flavor:

Add some salt and pepper to your mix, but don't go overboard since the cheeses are already a bit salty. Add just a tiny bit of fresh nutmeg - it should make everything taste better without standing out too much. You can taste the mix before adding eggs if you want, and add more seasoning if needed.

Pin it

Putting It All Together

Pour your filling into the crust nice and slow so it settles evenly. Sprinkle the rest of your cheese on top, making sure to cover everything all the way to the edges. Let some cheese touch the crust so you get those tasty brown spots when it bakes.

Cooking It Right

Set your quiche on the hot baking sheet carefully. Cook until it's mostly firm but still jiggles a little in the middle - about 35-40 minutes. The top should be light gold with darker spots where the cheese melted. If the crust starts getting too brown, cover the edges with some foil.

What To Serve With It

This quiche tastes great with a simple arugula salad with lemon dressing. You can add some roasted cherry tomatoes for color and tangy flavor. For breakfast or brunch, serve with some fresh fruit and bubbly wine. For dinner, try it with some roasted small potatoes and a glass of light white wine.

Keeping It Fresh

Let your quiche cool all the way before putting it in the fridge. Cover it but don't seal it completely tight - this stops moisture from making the crust soggy. When you want to warm it up, put it in a 325°F oven for about 15 minutes just until it's warm, so it stays creamy inside.

Pin it

After making this recipe so many times, I've learned that a truly good quiche isn't just eggs and cream thrown together - it's about getting the timing and technique just right to turn basic ingredients into something amazing. Whether you're making it for a special gathering or just a family dinner, each creamy, flavorful bite makes any meal more special and memorable.

Frequently Asked Questions

→ Can frozen spinach work?

Absolutely! Replace fresh spinach with 1 cup of thawed and drained frozen spinach.

→ How do I avoid a soggy crust?

Make sure the spinach is really dry before mixing it in.

→ Is it possible to skip the crust?

Sure! Grease the dish and bake without the crust.

→ Can I prepare it the night before?

Yes, make it up to 24 hours ahead, refrigerate, and just warm it before serving.

→ What's the purpose of nutmeg?

Nutmeg makes the spinach and cheese flavors pop, but you can skip it if you'd like.