Ricotta Spinach Pie

Featured in Delicious Main Dish Recipes for Every Occasion.

This Ricotta Spinach Pie turns simple items into a fancy meal suited for any time. Creamy ricotta, Parmesan, and mozzarella blend into a rich filling, balanced by fresh spinach’s color and nutrients. Onion, garlic, and nutmeg add aromatic touches, making every bite delicious. Wrapped in a buttery crust, it’s a satisfying go-to for breakfast, brunch, or dinner alike.
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Updated on Sat, 26 Apr 2025 13:11:39 GMT
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Ricotta Spinach Pie | chefmelt.com

Crafting a top-notch quiche comes down to getting the mix just right between tender eggs, fluffy ricotta and fresh spinach. What really matters is handling each part with attention - properly wilted greens, well-mixed cheese blend, and a nicely baked base set you up for this classy dish.

My experiments showed that letting everything warm up to room temp really helps make the filling extra smooth.

Key Ingredients and Shopping Advice

  • Ricotta - Full-fat, well-drained for better consistency
  • Spinach - Go with fresh; if you use frozen, squeeze out all water
  • Eggs - Large ones at room temp mix up smoother
  • Heavy Cream - Don't skimp on fat for that velvety feel
  • Pie Crust - Pre-bake for a crunchy bottom

Step-by-Step Cooking Guide

1. Get That Crust Ready
Pre-bake your crust at 375°F about 10 minutes. Let it cool while making filling. This stops the bottom from getting soggy.
2. Handle The Greens
Just barely wilt the spinach. Cooking it too long makes it watery and bitter.
3. Mix Those Cheeses
Beat the ricotta until it's completely smooth before adding anything else. This keeps lumps away.
4. Watch The Heat
Bake until the middle seems set but wobbles slightly. It'll finish cooking as it sits.
5. Let It Rest
Wait 15-20 minutes before slicing. You'll get much neater pieces this way.
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Cheesy Ricotta Spinach Quiche Recipe | chefmelt.com

I've learned over many years of making quiches that taking your time during prep really pays off.

What's great about this quiche is how it fits anywhere - fancy enough for special times but easy enough for regular weeknights.

Tasty Changes For Every Season

When spring comes, try adding fresh dill, chives, tender asparagus or early peas. Summer's perfect for cherry tomatoes, basil and colorful peppers. Fall works great with roasted squash, sage and sweet caramelized onions. Winter calls for hearty mushrooms, leeks and Swiss chard. Each season gives you ways to jazz up the basic recipe while keeping that creamy goodness.

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Homemade Ricotta Spinach Quiche Recipe | chefmelt.com

Foods That Go Great Together

Drink crisp whites like Chablis or Sancerre with this. For breakfast, add some fresh fruit and buttery croissants. At lunch, toss in some lightly dressed greens. For dinner, throw in some roasted veggies or a simple soup. Think about mixing textures when planning sides - crunchy salads work wonders with the smooth quiche filling.

Prep Ahead And Storage Ideas

You can get parts ready separately: bake the crust, cook the veggies, mix up the cheese filling. Keep them covered in the fridge for up to two days. Put everything together right before baking for best results. Already baked quiche stays good in the fridge for three days. Warm single slices in a 350°F oven until they're heated through.

Getting The Right Texture

Keep an eye on your oven temp - too hot makes tough eggs, too cool means it won't set right. Check the middle with a knife a few minutes before time's up. Look for a slight wiggle in the center - it'll keep cooking as it rests. Cool it on a wire rack so the bottom doesn't get soggy.

Looking Good On The Plate

Give it enough time to cool for clean cuts. Add some fresh herbs and small tomatoes for a pop of color. Serve it slightly warm or at room temp - the flavors come out better when it's not super hot. Try making mini versions for fancy gatherings.

Ricotta Spinach Quiche Recipe Pin it
Ricotta Spinach Quiche Recipe | chefmelt.com

Final Thoughts: A truly great quiche balances a silky-smooth texture with layers of flavor. Getting it right means paying attention to the little things - from how you prep ingredients to watching temperature carefully. What you'll end up with is a gorgeous dish that works for any occasion.

Frequently Asked Questions

→ Can it be made crustless?
Absolutely! Grease your dish well and bake 10 minutes less.
→ Will frozen spinach work?
Totally, but drain 1 cup of thawed spinach well to avoid sogginess.
→ How do I keep the crust crisp?
Give the crust a 10-minute bake before adding the filling.
→ Can I prepare it early?
Yes, you can bake it 2 days early. Warm it up at 325°F before serving.
→ What goes well with it?
Pair it with a green salad, fruit, or roasted veggies for a full plate.

Ricotta Spinach Pie

Flaky crust filled with creamy ricotta, spinach, and herbs. Perfect comfort food for any time of day.

Prep Time
15 Minutes
Cook Time
60 Minutes
Total Time
75 Minutes

Category: Main Dish Recipes

Difficulty: Intermediate

Cuisine: French-Italian

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Base

01 1½ cups of ricotta cheese
02 2 cups of fresh spinach (chopped) or 1 cup of thawed frozen spinach
03 1 ready-made pie crust

→ Egg Mixture

04 ⅓ cup of Parmesan cheese (grated)
05 ½ cup of thick cream
06 1 cup of mozzarella (shredded)
07 3 eggs (large)

→ Aromatics & Seasonings

08 2 garlic cloves (finely minced)
09 Salt and pepper to your taste
10 1 tablespoon of olive oil
11 ¼ teaspoon of nutmeg (optional)
12 ½ onion (chopped finely)
13 1 tablespoon of freshly chopped herbs (optional)

Instructions

Step 01

Start by heating the olive oil in a pan. Add chopped onion and cook until soft. Stir in garlic, followed by spinach, and cook until it shrinks down. Set aside to cool.

Step 02

Whisk together the eggs, Parmesan, ricotta, and cream. Sprinkle a bit of salt, pepper, and nutmeg for flavor.

Step 03

Take the spinach mix once cooled and stir it into the egg mix. Toss in the mozzarella and herbs if you like.

Step 04

Pour everything into your pie crust. Bake at 375°F for about 45-50 minutes or until the top is golden and firm. Allow it to sit for 10 minutes before cutting.

Notes

  1. Store-bought or homemade crusts both work
  2. If the crust edges darken too fast, cover them with foil
  3. Tastes great warm or after cooling to room temp

Tools You'll Need

  • Large pan for cooking
  • Whisk for mixing
  • 9-inch dish for the crust
  • Big bowl for combining ingredients

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy in it
  • Contains eggs
  • Crust includes gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 325
  • Total Fat: 22 g
  • Total Carbohydrate: 20 g
  • Protein: 15 g