This easy vegetarian quiche recipe is made with spinach, ricotta cheese, eggs, tomatoes and basil. Perfect for breakfast, lunch or brunch or serve it with a salad for a light dinner.
Spinach Ricotta Quiche
You may have tried my chicken quiche recipe a few weeks ago, it’s the same basic quiche recipe which is so versatile, you can swap just about anything except the milk and eggs. Here I went for summer flavors I love, inspired from my father in laws Italian frittata which he makes with ricotta, delicious!
Other quiche recipes I love are Crustless Broccoli Cheddar Quiche and Petite Crustless Veggie and Turkey Quiche which are a perfect for a gluten free bunch option!
How To Make a Lighter Quiche
This quiche recipe starts with a refrigerated pie dough but you can speed things up with a pre-baked shell. If you use unbaked dough, you’ll want to prick the dough with a fork all over once it’s in a pie dish and partially bake it before adding the eggs and filling.
- For a low-carb option you can omit the pie crust and add more eggs and filling. Spray the pie dish with cooking spray before adding the eggs.
- Add a few cooked links of Italian chicken sausage removed from the casings.
- Add roasted peppers or artichokes.
You May Also Enjoy:
- Petite Crustless Quiche
- Easy Crustless Spinach and Feta Pie
- Veggie Ham and Cheese Bake
- Loaded Baked Omelet Muffins
Spinach Ricotta Quiche
- refrigerated Dough for 1, 9-inch, deep dish pie crust
- 7 large eggs, beaten
- 2 cups chopped fresh baby spinach, 1 1/2 ounces
- 2/3 cup skim milk
- 6 tablespoons grated parmesan
- 3 tablespoons chopped fresh basil
- 1/4 teaspoon kosher salt
- 1/2 cup part skim ricotta
- 1/3 cup part skim shredded mozzarella
- 3/4 cups halved grape or cherry tomatoes
- Preheat oven to 350 degrees Farenheit.
- Roll the dough out on a well-floured work surface until it’s approximately 11 to 12-inches in diameter.
- Transfer it to a 9-inch metal or glass pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
- Prick the bottom of the pie crust with the tines of a fork. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked.
- Meanwhile in a large mixing bowl combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; mix well.
- Pour mixture into the par-baked pie crust.
- In a small bowl combine ricotta with mozzarella and remaining parmesan.
- Dollop the ricotta all around and top and place tomatoes around the cheese.
- Place foil on the edges of the crust to prevent them from burning.
- Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
- Let cool before serving.
314 comments on “Spinach Ricotta Quiche”
Second time making this week to use up ricotta bought for another recipe. So good! My favorite part is the tomatoes on top are little flavour bombs.