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Jazz up your brunch 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 tasty dish turns basic ingredients into something special that works for both casual meals and fancier get-togethers. The mix of rich dairy and healthy greens makes for a filling meal that's good any time of day, leaving you happy and satisfied.
After tons of practice in both pro kitchens and at home, I've found that nailing a great quiche comes down to small things - picking the right type of ricotta, getting the spinach just right, and mixing eggs and dairy in the perfect amounts. Every little step adds up to something really special.
Must-Have Ingredients Breakdown
- Rich whole milk ricotta cheese: Left in cheesecloth overnight to get rid of extra water
- Bright spinach: Picked for nice green leaves with no spots and washed super well
- Big farm eggs: Warmed to room temp so they mix in better
- Full-fat cream: With at least 36% fat to make everything extra rich
- Mature Parmesan cheese: Grated right before using for best taste
- Full-fat mozzarella: Shredded by hand so it melts properly
- Buttery pie crust: Make your own or grab a good one from the store
- Good olive oil: The good stuff for better flavor
- Whole nutmeg: Grated fresh when you need it
- Real sea salt: The fine kind that mixes in well
- Black peppercorns: Ground fresh when cooking
- Garden herbs: Maybe some thyme, chives, or basil on top
- Small tomatoes: Still on the vine for serving
- Flavor boosters: Think shallots or garlic to make it tastier
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 get good and hot. Stick a heavy baking sheet in there while it heats up—this helps cook the bottom crust so it's not soggy. If you bought your crust, let it warm up slowly so it doesn't crack when you unroll it.
- Dealing with Spinach:
- Wash fresh spinach really well in cold water at least three times to get all the dirt off. Dry it super well with a spinner and then pat with kitchen towels—wet spinach will mess up your quiche. Cut it into 1-inch pieces so it's easy to eat but you can still tell it's spinach.
- Making the Mix:
- In a big bowl (one with a spout is great), beat your room-temp eggs until they're completely mixed. Slowly pour in cream while whisking the whole time. Then gently fold in your drained ricotta—don't mix too hard or your quiche will end up heavy.
- Getting the Taste Right:
- Add salt and fresh pepper carefully, remembering the cheese is already a bit salty. Add just a tiny bit of fresh nutmeg—it should make everything taste better without standing out. If you want, taste your mix before adding eggs and adjust the seasoning.
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Putting It All Together
Pour your mixture into the crust nice and slow so it settles in well. Sprinkle the rest of your cheese evenly across the top, making sure to go all the way to the edges. Let some cheese touch the crust to get those yummy brown spots when it bakes.
Cooking It Right
Set your quiche on the hot baking sheet carefully. Bake until it's mostly firm but still jiggles a tiny bit in the middle - around 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 foil.
What Goes Great With It
Serve your quiche with a simple arugula salad with lemon dressing. Add some roasted cherry tomatoes for color and tang. For breakfast or brunch, fresh fruit and bubbly wine work great. For dinner, try some small roasted potatoes and a glass of light white wine.
Keeping Leftovers Fresh
Let your quiche cool all the way before putting it in the fridge. Cover it but don't seal it tight - this stops water from making the crust soggy. When you want to warm it up, put it in a 325°F oven for about 15 minutes so it stays creamy inside.
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After making this quiche countless times, I've learned that great quiche isn't just throwing eggs and cream together - it's about getting the timing and techniques just right to turn basic stuff into something amazing. Whether you make it for a special weekend breakfast or just a normal family dinner, each creamy, flavorful bite makes any meal better.
Frequently Asked Questions
- → Can frozen spinach work?
- Absolutely, just thaw and drain 1 cup well before using.
- → How do I keep the crust crispy?
- Dry the spinach thoroughly before mixing it into the filling.
- → Is crustless an option?
- Totally, just grease your dish and bake without the crust.
- → Can this be prepped early?
- Yes, make it a day ahead, store in the fridge, and reheat to serve.
- → What's the deal with nutmeg?
- It boosts the taste of the cheese and spinach, but you can skip it.