The Best Rustic Ricotta Spinach Quiche: Easy 1-hour recipe of the best ever spinach quiche with whole wheat crust and creamy spinach ricotta filling.
I made this spinach quiche countless times in recent years, and it always comes out great! I adopted it from my husband’s recipe. The best part about this quiche is that it’s so easy you can make it on a weekday. The whole wheat crust and the filling come together in no more than 30 minutes, then the quiche is backed in the oven for about 40 minutes. To make it extra wholesome and rich, I poach eggs in the filling. This makes it a prefect meal for breakfast or brunch. I would actually eat it any time of the day, be it breakfast, lunch or dinner. It would most certainly be a star of any festive table, be it Easter or family gathering.
This spinach quiche super delicious and wholesome, while being healthy and nutritious. Plus, I’m a huge cheese fan. If you are, too, you will love this quiche. The filling is made of creamy ricotta and umami-flavored Parmesan, combined with sautéed spinach with garlic. If you don’t count salt, black pepper and water, that you most likely already have at your kitchen, this quiche only requires 8 ingredients! It’s seriously the best thing you can make with spinach and ricotta.
It’s a good idea to incorporate more spinach in your diet. The more, the better. Although nowadays frozen spinach is available the whole year round, fresh spinach is obviously more nutritious. Unless you are Popeye, opt for fresh spinach. It’s loaded with nutrients and is most certainly good for your body! It’s low in fat and cholesterol, while being high in antioxidants, zinc, fiber, protein, as well as vitamins A, C, E, K and B6, calcium, copper, iron, magnesium, manganese, phosphorus, etc. That means that it’s good for your cardiovascular system, it regulates blood pressure and protects your body from free radicals. It has anti-inflammatory and anti-cancer effects. Bottom line: spinach is one of the healthiest vegetables, with multiple health benefits. Although it’s really tasty fresh in salads or sautéed in stir-fries or as a side dish, my favorite way to enjoy it is this spinach quiche. Check the recipe below and make it yourself.
The Best Ricotta Spinach Quiche
For the crust:
- 250 grams or 2 cups whole wheat flour
- 1 teaspoon salt
- 80 ml or 1/3 cup light olive oil + 1 tablespoon
- 100 ml or 0.4 cup cold water
For the filling:
- 500 grams or 2 1/2 cups raw spinach washed
- 2 cloves garlic
- 2 teaspoons lemon juice
- black pepper
- a pinch nutmeg
- 100 grams or 1 cup Parmesan grated (or any other hard cheese for vegetarians)
- 400 grams or 1 3/4 cups ricotta
- 5 eggs
- PREPARE THE CRUST: In a medium bowl, combine flour, salt and olive oil. Gradually add cold water until the dough is just combined. Knead until smooth. Separate 2/3 of the dough, keeping 1/3 for the top. Roll the 2/3-part with a rolling pin on a flour dusted surface until it's large enough to cover the bottom and sides of your backing pan. I use the 30-cm backing pan with 4 cm tall sides, so I rolled the dough until it was at least 38 cm in diameter. Wrap the dough around the rolling pin to transfer it to the backing pan. Use your fingers or a small rolling pin to line the dough. Trim the excess dough with a knife and add the scraps to the1/3-part. Wrap it in plastic foil and put it in the fridge.
- Preheat the oven to 180 °C or 350 °F. Prick the crust all over with a fork. Bake it for 10 minutes.
- PREPARE THE FILLING: Roughly chop spinach and mince garlic. Heat a tablespoon of olive oil in a large skillet over medium heat. Sautée garlic for 1-2 minutes and add spinach. Sautée for 5-6 minutes, until spinach is reduced in volume and the liquid is evaporated. Add lemon juice, salt, black pepper and nutmeg. Let cool. In a medium bowl, combine grated Parmesan, ricotta and an egg. Add cooled spinach. Fill the crust with the filling.
- ADD EGGS: Use a spoon to make four wells in the filling. Crack one egg into each well.
- MAKE A LATTICE TOP: Take the rest of the dough from the fridge. Roll it on a flour dusted surface until it's slightly larger than the diameter of your backing pan. Use this tutorial to make a lattice top. Otherwise, place the dough on top of the quiche and cut off the edges with a knife, to save time.
- BAKE: Bake the quiche for 40 minutes or until golden brown. Let cool. Enjoy!
What is your favorite way to eat spinach? Leave a comment below!