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You get a silky, rich bite every time with this creamy ricotta and spinach tart packed in a golden, flaky shell. It’s just right for lazy brunches, busy weeknights, or a grab-and-go lunch you can make ahead. That gentleness of the spinach mixed with velvety ricotta and a tiny bit of nutmeg gives you comfort food vibes with a fancy twist.
I whipped this tart up for a brunch with friends. Not kidding—everyone wanted seconds. Now whenever I bake it, I remember those laughs and a sunny, happy day with my crew.
Tasty Ingredients
- Olive oil: Gives flavor when you quick-cook the spinach
- Salt and pepper: Season to your liking for the best balance
- Ground nutmeg: Brings a cozy backdrop that goes so well with all the cheese
- Garlic powder: Offers a quiet earthiness
- Grated Parmesan cheese: Sprinkles in a sharp, salty kick
- Heavy cream: Adds a luxe, smooth touch
- Large eggs: Help hold everything together and make the filling rich
- Shredded mozzarella cheese: Melts into gooey, yummy pulls
- Chopped fresh spinach: Makes the filling green and loaded with good stuff
- Ricotta cheese: The key for all that soft creaminess
- Pre-made pie crust: Easy shortcut for a crisp buttery shell
Simple How-To Guide
- Take It Out of the Oven:
- Let your quiche cool for about 10 minutes. That way, it’s way easier to slice up, and the flavors really come together.
- Time to Bake:
- Slide it into your hot oven for 30 to 35 minutes until the top gets that golden color and the inside isn’t jiggly anymore. Stick a knife in the center—if it comes out clean, you’re all set.
- Layer in the Fillings:
- Pour your spinach-egg mix into the pie shell. Even it out gently on top with your spatula.
- Mix It All Together:
- Drop the cooled spinach into your eggs and cheese blend. Stir it gently so everything’s even.
- Blend the Custard:
- In your big bowl, whisk up eggs, cream, ricotta, mozzarella, Parmesan, garlic powder, nutmeg, salt, and pepper until it’s super smooth.
- Prep the Greens:
- Heat olive oil in a pan at medium. Toss in spinach and cook, stirring now and then, for a couple of minutes till it softens. Set aside to cool.
- Get the Shell Ready:
- Fire up your oven to 375°F (190°C). Push the pre-made crust firmly into your 9-inch dish. Poke some holes at the bottom with a fork and let it wait its turn.
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Every time I toss fresh spinach in here, it’s like I’m right back in my grandma’s garden—her homegrown greens made any meal special, and this totally brings that memory home.
How to Store
Let the tart cool down all the way, then stick extras in a tight-lid container in your fridge for three days tops. Wrap slices in foil and freeze up to two months if you like. Warm them in the oven at 325°F (165°C) till hot.
Switch Ups
No ricotta in your fridge? Cottage cheese steps in, but it’ll feel a bit different. Got only frozen spinach? Just thaw and squeeze it dry. Want it nut-free? Leave out the Parmesan.
Ideas For Serving
Spoon it warm with some fresh salad and vinaigrette for a full meal. Try a dollop of sour cream or a bit of honey if you’re feeling adventurous. Chill with iced tea or go for sparkling water with lemon to make it feel special.
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This cheesy tart just never lets me down, no matter if it’s a low-key brunch or something fancier for breakfast with friends.
Frequently Asked Questions
- → Can I use frozen spinach instead of fresh?
Frozen spinach totally works. Thaw it, squeeze out every drop of water, and swap in about a half cup where the fresh stuff goes.
- → How can I make this quiche crustless?
If you don’t want the crust, just butter your baking dish really well and add the filling right in. Pop it in the oven, but peek at it about 5 minutes early since it might cook up a bit faster without a crust.
- → Can I make this quiche ahead of time?
You bet. Make it all the way through, then pop it in the fridge for up to three days. Warm up a slice quickly in the microwave or reheat the whole thing in a 325°F oven for around 15 minutes.
- → What can I serve with this quiche?
This goes awesome with a green salad tossed in vinaigrette, roasted veg, or fresh fruit. If it’s brunch, throw in some crispy bacon or roasted potatoes for a full meal.
- → Can I freeze this quiche?
Yep, once it’s baked and cooled down, wrap it tightly and freeze for up to three months. Thaw overnight in the fridge, then reheat at 350°F till it’s hot—usually around 20-25 minutes.
- → What can I substitute for ricotta cheese?
No ricotta? Use drained and blended cottage cheese, some softened cream cheese, or strained Greek yogurt. They’ll change the texture a little, but you’ll still get something tasty.