Spinach Cheese Pie

Take your brunch up a notch with this dreamy Ricotta Spinach Quiche. Each bite brings together smooth ricotta, fresh green spinach, and a trio of tasty cheeses. They all sit in a crispy, golden crust that adds the perfect crunch. This dish turns basic ingredients into something special that works for both casual meals and fancier get-togethers. The mix of rich dairy and healthy greens makes a filling dish that's good for any time you're hungry, morning or night.

After trying this recipe countless times in my kitchen and professional settings, I've found that what makes a quiche amazing comes down to the little things - picking the right kind of ricotta, getting the spinach ready the right way, and nailing the perfect egg-to-dairy balance. Every step builds toward something really special.

Must-Have Ingredients Breakdown

• Full-fat whole milk ricotta: Let it strain overnight in cheesecloth to get it just right
• Spinach leaves: Pick bright, undamaged ones and wash them thoroughly
• Room temperature farm eggs: Take them out early so they mix in better
• Full-fat heavy cream: Go for at least 36% fat for that rich, smooth texture
• Genuine Parmesan: Grate it fresh right before using for best flavor
• Full-fat mozzarella: Shred it by hand so it melts properly
• Buttery pie crust: Make your own or grab a good one from the store
• Good olive oil: Choose first-pressed for better taste
• Whole nutmeg seed: Grate it fresh when adding
• Good quality sea salt: Fine texture mixes in better
• Black peppercorns: Grind them right before cooking
• Herbs straight from the garden: Try thyme, chives, or basil on top
• Vine-ripened cherry tomatoes: For serving alongside
• Flavor boosters: Like shallots or garlic to add more taste

Step-by-Step Cooking Guide

Getting Started:

Put your oven rack right in the middle and heat it up to 375°F for at least 20 minutes so it's really hot. Stick a baking sheet in there while it heats up—this helps cook the bottom crust so it doesn't get soggy. If you bought your crust, let it warm up on the counter so it won't crack when you work with it.

Handling the Spinach:

Wash fresh spinach in cold water three times, making sure to get all the dirt off. Dry it completely using a spinner and then pat with kitchen towels—wet spinach will ruin your quiche. Cut it into 1-inch pieces so it spreads evenly in the filling but still has some texture.

Making the Mix:

In a big bowl (one with a spout works great), beat your eggs until they're totally mixed. Slowly pour in the cream while stirring to get everything blended nicely. Gently fold in your drained ricotta without mixing too much, or you'll end up with a heavy quiche.

Getting the Taste Right:

Add salt and pepper carefully, remembering the cheese is already a bit salty. Add just a tiny bit of fresh nutmeg—it should make everything taste better without standing out too much. You can taste the mix before adding eggs if you want, and adjust the seasonings.

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Putting It All Together

Pour your mixture into the crust nice and slow, letting it settle naturally. Scatter the rest of your cheese evenly across the top, making sure to go all the way to the edges. Try to get some cheese touching the crust to create tasty brown spots as it bakes.

How To Bake It Right

Set your quiche on the hot baking sheet carefully. Bake until it's mostly firm but still jiggles a tiny bit in the middle - around 35-40 minutes. The top should look light golden with darker spots where the cheese melted. Wrap foil around the crust edges if they start getting too brown.

Foods That Go Well With It

Serve this quiche with a simple arugula salad with lemon dressing. Add some roasted cherry tomatoes for color and tanginess. For breakfast or brunch, some fresh fruit and bubbly wine work great. For dinner, try some roasted baby potatoes and a glass of light white wine.

Keeping And Warming Up Leftovers

Let your quiche cool all the way before putting it in the fridge. Cover it but don't seal it completely tight - this stops moisture from making the crust soggy. When you want to warm it up, put it in a 325°F oven for about 15 minutes, just until it's warm but not hot, to keep that creamy texture.

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After making this quiche so many times, I've learned that a truly good one isn't just throwing eggs and cream together - it's about getting the timing and techniques just right to turn basic ingredients into something amazing. Whether you're serving it for a fancy brunch or just a quiet family dinner, each creamy, flavorful bite makes any meal special.

Common Questions

→ Can frozen spinach be used?

Sure, just thaw, drain, and dry 1 cup before mixing in.

→ How do I avoid wet crust?

Dry spinach thoroughly and skip any excess moisture in the mix.

→ Is a crustless version possible?

Definitely. Grease the dish and follow the same baking steps without pastry.

→ Can I prep this in advance?

Yes, store in the fridge a day ahead and reheat when ready to serve.

→ What’s the purpose of nutmeg?

Nutmeg subtly boosts the cheesy, spinach flavors but isn’t a must.