Ricotta-Spinach Quiche Recipe

Name: Ricotta-Spinach Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups washed dried and finely chopped spinach leaves (I've also used frozen chopped spinach, thawed and squeezed dry with good results); 1 cup thinly sliced mushroom (cultivated or wild); ¼ cup chopped green onion; 1 pastry dough, for a 10 inch (for quiche or tart pan); 2 cups part-skim ricotta cheese; 1 cup nonfat milk; 3 eggs, beaten; ¼ teaspoon grated nutmeg; ⅛ teaspoon rosemary; ¼ teaspoon salt; fresh ground pepper

Servings: persons

2 cups washed dried and finely chopped spinach leaves (I've also used frozen chopped spinach, thawed and squeezed dry with good results)
1 cup thinly sliced mushroom (cultivated or wild)
¼ cup chopped green onion
1 pastry dough, for a 10 inch (for quiche or tart pan)
2 cups part-skim ricotta cheese
1 cup nonfat milk
3 eggs, beaten
¼ teaspoon grated nutmeg
⅛ teaspoon rosemary
¼ teaspoon salt
fresh ground pepper

1
Heat oven to 400 degrees.
2
Mix spinach, mushrooms and green onions in a bowl.
3
Line quiche or tart pan with pastry, pressing and trimming to fit.
4
Spoon vegetable mixture into pastry shell, pressing lightly with fingers to flatten evenly into crust.
5
Combine ricotta, milk and eggs; stir in nutmeg, rosemary, salt and pepper to taste.
6
Pour over spinach mixture.
7
Bake quiche until it is lightly browned and set, 30-40 minutes.
8
Cool at least 5 minutes before cutting into wedges.
9
Serve warm or chilled.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups washed dried and finely chopped spinach leaves (I've also used frozen chopped spinach, thawed and squeezed dry with good results), 1 cup thinly sliced mushroom (cultivated or wild), ¼ cup chopped green onion, 1 pastry dough, for a 10 inch (for quiche or tart pan), and more.

Yes, Ricotta-Spinach Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta-Spinach Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions