(Easy) Spinach Ricotta Quiche

Note. Personally, I prefer using puff pastry to the usual pie crust on my quiches. It’s just personal taste, plus nowadays you can find this delicious GF puff pastry that I love to use.


Serves 8

1 package puff pastry (leave in fridge overnight to thaw) or 1 9-inch unbaked pie crust

1 lb / 453 gr fresh spinach

1 cup full-fat ricotta cheese

1 cup grated Parmesan cheese

2 large eggs

1 teaspoon salt

¼ teaspoon ground black pepper


Preheat oven to 375°F (190°C) and place a rack in the middle.

If using puffed pastry, roll the puffed pastry flat on a large piece of parchment paper into a 9-inch circle. Place it in pie plate, tart pan o a cast-iron skillet, gently patting it down around the base and sides of the plate. Trim the excess dough to ½-inch from the edge. Poke several holes in the dough resting on the base of the plate. Set aside.

Stem and wash the spinach, but don’t dry them.

Place spinach in a large pot over medium-high heat and cook, stirring occasionally, until just wilted, about 4 to 6 minutes. Drain in a colander.

Immediately fill the pot with cold water and add the spinach to stop the cooking, then drain again.

With your hands squeeze the spinach to extract as much liquid as possible.

Transfer spinach to a cutting board and roughly chop them.

In a large bowl combine chopped spinach, ricotta cheese, Parmesan cheese, eggs, salt, and pepper. Mix well.

Spread spinach mixture in the pie plate.

Bake for 30 to 35 minutes or until cooked through.

Allow quiche to cool for 10 minutes before serving.