Spinach Ricotta Pie

Jazz up your brunch spread with this dreamy Ricotta Spinach Quiche that brings together smooth, creamy ricotta, fresh green spinach, and a tasty mix of three cheeses. They all sit in a crispy, golden crust that adds the perfect crunch. This fancy dish turns basic ingredients into something really special that works for both casual meals and fancier get-togethers. The mix of rich dairy and healthy greens makes a filling dish that's good for you and tastes amazing any time of day.

After tons of kitchen trials in both my pro days and at home, I've found that nailing the perfect quiche comes down to the little things - picking good ricotta, getting the spinach just right, and mixing eggs and dairy in the exact right amounts. Every step builds toward something really special.

Must-Have Ingredients Breakdown

• Rich whole milk ricotta cheese: Left to drain in cheesecloth overnight for the best texture
• Fresh spinach: Picked for vibrant, clean leaves and thoroughly washed and dried
• Large eggs from local farms: Warmed to room temp for better mixing
• Heavy cream: With 36% fat or more for the creamiest results
• Aged Parmesan cheese: Grated right before using for best flavor
• Whole milk mozzarella: Shredded by hand so it melts perfectly
• Butter pie crust: Make your own or grab a good one from the store
• Extra virgin olive oil: Cold-pressed for better taste
• Whole nutmeg: Grated fresh when adding
• Sea salt: Fine texture for even mixing
• Black peppercorns: Ground fresh
• Fresh herbs: Try thyme, chives, or basil to top it off
• Cherry tomatoes: Still on the vine for serving
• Extra flavor boosters: Like shallots or garlic to add depth

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. Stick a heavy baking sheet in there while it heats up—this helps cook the bottom crust so it doesn't get soggy. If you're using store-bought crust, let it warm up on the counter so it won't crack.

Handling the Spinach:

Wash fresh spinach in cold water at least three times to get all the dirt off. Dry it super well in a salad spinner and then with clean kitchen towels—wet spinach will ruin your quiche texture. Cut it into 1-inch pieces so it mixes in well but still has some bite to it.

Making the Filling:

In a big bowl (one with a spout is handy), beat room temp eggs until they're completely mixed. Slowly pour in cream while whisking so everything blends perfectly. Gently fold in your drained ricotta—don't overmix or you'll end up with a heavy quiche.

Getting the Flavor Right:

Add sea salt and fresh ground pepper carefully, remembering the cheese adds saltiness too. Add just a tiny bit of fresh nutmeg—it should boost other flavors without standing out. Taste your mix before adding eggs if you want, and adjust as needed.

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Simple Assembly Method

Pour your mixture into the crust nice and slowly, letting it settle on its own. Scatter the rest of your cheese evenly across the top, making sure to go all the way to the edges. Some cheese should touch the crust so you get those tasty brown spots when it bakes.

Cooking Tips

Set your quiche on the hot baking sheet carefully. Cook until it's almost firm but still jiggles slightly in the middle - around 35-40 minutes. The top should be light gold with darker spots where the cheese melted. Wrap foil around the crust edges if they start getting too brown.

Food Combos That Work

Make it a full meal by adding a fresh arugula salad with lemon dressing. Throw in some slow-roasted cherry tomatoes for color and tang. For morning meals, add fresh fruit and some bubbly. For dinner time, try some roasted baby 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 tight - this stops moisture from making the crust mushy. When warming it up, heat in a 325°F oven just until it's warm, about 15 minutes, so it stays creamy inside.

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After making this recipe so many times, I've learned that a truly great 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 hosting a special brunch or just having a quiet family dinner, each creamy, flavorful bite makes any meal something to remember.

Frequently Asked Questions

→ Can frozen spinach work?

Absolutely! Thaw and thoroughly drain 1 cup before using.

→ How can I avoid a wet crust?

Dry your spinach completely before mixing it into the filling.

→ Can I skip the crust?

Sure, just grease your pan and bake as usual.

→ Is this pie make-ahead friendly?

Yes! Prep it a day before, pop it in the fridge, and warm it up before eating.

→ Why use nutmeg?

It adds extra flavor to the spinach and cheese, but feel free to leave it out.