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4.7 from 9 votes

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.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 306 kcal
Course: Main Course
Cuisine: French

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. Preheat the oven to 180 °C or 350 °F. Prick the crust all over with a fork. Bake it for 10 minutes.
  3. 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.
  4. ADD EGGS: Use a spoon to make four wells in the filling. Crack one egg into each well.
  5. 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.
  6. BAKE: Bake the quiche for 40 minutes or until golden brown. Let cool. Enjoy!

Notes

  • Store in the fridge for up to 3 days.

Nutrition Information

Calories 306kcal (15%) Carbohydrates 27g (9%) Protein 19g (38%) Fat 14g (22%) Saturated Fat 7g (35%) Cholesterol 136mg (45%) Sodium 622mg (26%) Potassium 564mg (16%) Fiber 4g (16%) Vitamin A 6330IU (127%) Vitamin C 18.3mg (20%) Calcium 341mg (34%) Iron 3.6mg (20%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 306

% Daily Value*

Calories 306kcal 15%
Carbohydrates 27g 9%
Protein 19g 38%
Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 136mg 45%
Sodium 622mg 26%
Potassium 564mg 12%
Fiber 4g 16%
Vitamin A 6330IU 127%
Vitamin C 18.3mg 20%
Calcium 341mg 34%
Iron 3.6mg 20%

* Percent Daily Values are based on a 2,000 calorie diet.