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Chef Ava

Ricotta Spinach Quiche

This Ricotta Spinach Quiche is a creamy, savory crustless quiche made with eggs, whole milk ricotta, mozzarella, Parmesan, spinach, garlic, and green onions. It is easy to prepare without a pastry crust and makes a comforting breakfast, brunch, or light dinner that can also be made ahead and stored for later.
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Prep Time 15 minutes
Cook Time 40 minutes
Rest Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 1 cup whole milk ricotta cheese
  • 3 cups fresh spinach, roughly chopped
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped green onions
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

  • 9-inch pie dish or 8-inch square baking dish
  • skillet
  • large mixing bowl
  • whisk
  • spatula
  • oven
  • sharp knife

Method
 

  1. Preheat the oven to 375°F. Lightly grease a 9-inch pie dish or an 8-inch square baking dish. Heat the olive oil in a skillet over medium heat, then add the minced garlic and cook for about 30 seconds. Stir in the roughly chopped spinach and cook for 2–3 minutes, just until wilted. Remove the skillet from the heat and let the spinach cool slightly.
  2. In a large bowl, whisk the eggs until smooth. Add the ricotta, shredded mozzarella, grated Parmesan, Italian seasoning, onion powder, garlic powder, salt, and black pepper. Whisk until the mixture is well combined and creamy, with the cheeses and seasonings evenly distributed.
  3. Add the slightly cooled cooked spinach and chopped green onions to the egg and cheese mixture. Fold gently until the spinach and green onions are evenly distributed throughout the creamy filling.
  4. Pour the mixture into the prepared baking dish. Use a spatula to gently smooth the top so the spinach and cheese are distributed evenly across the quiche.
  5. Bake for 35–40 minutes, until the center is set and the top is lightly golden. The finished quiche should look puffed around the edges with a tender, fully set center rather than a wet or liquid middle.
  6. Remove the quiche from the oven and let it rest for 10 minutes before slicing. This short rest allows the filling to settle and makes it easier to cut clean portions while keeping the inside creamy and tender.

Notes

Use whole milk ricotta for the creamiest texture. Cook the spinach briefly with garlic before adding it to the egg mixture and let it cool slightly. Grease the baking dish well and avoid overbaking. Bake at 375°F for 35–40 minutes, then let the quiche rest for 10 minutes before slicing. Refrigerate leftovers for up to 4 days or freeze individual portions for up to 2 months.