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Spinach Ricotta Quiche


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  • 1 – 9 ” unbaked pie crust
  • 2 cups spinach, cooked and cut into pieces (make sure all excess water has been squeezed from the spinach)
  • 1 cup heavy cream
  • 4 eggs
  • 1 cup ricotta cheese
  • 1 cup Cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper



Step 1

Preheat oven to 375 degrees. Spray a pie plate or tart pan with non-stick spray. Gently pat down pie crust around the base and sides of the pie plate, cutting off any excess with a knife (see picture below). Poke several holes in the dough resting on the base of the plate. Using a blender, mixer, or manually by hand – mix eggs, Ricotta and Cheddar cheese, heavy cream, salt, and pepper until everything is well incorporated. Evenly distribute cooked spinach in the pie plate. Add egg mixture and fill the pan/plate 1/4″ from the top. Bake for 40-45 minutes or until cooked. Allow quiche to cool for 5-10 minutes before serving.

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