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The Best Rustic Ricotta Spinach Quiche - Overhead Shot on the Whole Quiche

The Best Ricotta Spinach Quiche

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.
Course Main Course
Cuisine French
Keyword rustic quiche, spinach quiche, spinach ricotta quiche
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 306kcal


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
  • salt
  • 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.
    The Best Rustic Ricotta Spinach Quiche Steps Image of Three Vertical Shots
  • Preheat the oven to 180 °C or 350 °F. Prick the crust all over with a fork. Bake it for 10 minutes.
    The Best Rustic Ricotta Spinach Quiche Step by Step Collage
  • 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.
    The Best Rustic Ricotta Spinach Quiche - Three Vertical Images Combined
  • 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!


Store in the fridge for up to 3 days.


Calories: 306kcal | Carbohydrates: 27g | Protein: 19g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 136mg | Sodium: 622mg | Potassium: 564mg | Fiber: 4g | Vitamin A: 6330IU | Vitamin C: 18.3mg | Calcium: 341mg | Iron: 3.6mg