Spinach Cheese Bake

Take your brunch up a notch with this dreamy Spinach Ricotta Quiche, where every bite brings together smooth ricotta, fresh green spinach, and a tasty mix of three cheeses. They all sit in a crispy, golden crust that adds the perfect crunch. This dish turns basic ingredients into something special that works as both comfort food and fancy fare. The mix of rich dairy and healthy greens makes a filling meal that's good any time of day, feeding both your hunger and your happiness.

After tons of trying and tweaking in both pro and home kitchens, I've found that nailing a perfect quiche comes down to the little things - picking the right ricotta, getting the spinach just right, and mixing the eggs and dairy in the perfect amounts. Each small step builds toward something really special.

Key Ingredients Breakdown

• Rich whole milk ricotta: Left to drain in cheesecloth overnight for the best texture
• Young spinach leaves: Picked for their bright color and carefully washed and dried
• Room temperature farm eggs: Taken out early so they mix in better
• Full-fat cream: With 36% fat or more for that silky smoothness
• Aged Parmesan: Grated right before using for best flavor
• Full-fat mozzarella: Shredded by hand for better melting
• Buttery pie shell: Make it yourself or grab a good one from the store
• Good olive oil: Cold-pressed for better taste
• Whole nutmeg seed: Grated fresh when needed
• Natural sea salt: The fine kind that mixes in well
• Black peppercorns: Ground just before adding
• Garden herbs: Maybe some thyme, chives, or basil to top it off
• Vine tomatoes: Small ones for serving alongside
• Flavor boosters: Think shallots or garlic for extra depth

Step-by-Step Cooking Guide

Getting Started:

Put your oven rack right in the middle and heat it up to 375°F, giving it a good 20 minutes to get hot enough. Stick a heavy baking sheet in while it heats up—this will help cook the bottom crust right away so it doesn't get soggy. If you bought your crust, let it warm up a bit or it might crack on you.

Handling the Spinach:

Wash fresh spinach really well in cold water at least three times to get all the dirt off. Dry it super well in a spinner and then with kitchen towels—wet spinach will ruin your quiche texture. Cut it into roughly 1-inch pieces so it spreads out nicely in the filling but still has some bite to it.

Making the Filling:

In a big bowl (one with a spout is handy), beat your room-temp eggs until they're completely mixed. Slowly pour in the cream while you keep stirring to get everything smooth. Then gently fold in your drained ricotta—don't mix too hard or you'll end up with a heavy quiche.

Adding Flavor:

Season your mix with salt and pepper, but go easy since the cheeses are already salty. Add just a tiny bit of fresh nutmeg—it should boost the flavor without standing out too much. If you want, taste the mix before adding eggs and adjust the seasoning.

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Putting It All Together

Pour your mixture into the crust nice and slowly so it settles evenly. Scatter the rest of your cheeses on top, making sure to cover everything right to the edges. Let some cheese touch the crust so you get those nice browned spots when it bakes.

Cooking It Right

Set your quiche on the hot baking sheet carefully. Bake until it's mostly set but still jiggles a tiny bit in the middle—about 35-40 minutes. The top should look light gold with some darker spots where the cheese melted. If the crust starts getting too brown, wrap the edges with foil.

Foods That Go Well With It

Serve this quiche with a fresh arugula salad with lemony dressing. Add some slowly roasted cherry tomatoes for color and tang. For morning meals, pair with fresh fruit and bubbly wine. For dinner, try some roasted baby potatoes and a glass of light white wine.

Keeping It Fresh

Let your quiche cool all the way before putting it in the fridge. Cover it but don't seal it tight—that'll stop moisture from making the crust mushy. When you want to warm it up, put it in a 325°F oven until just heated through, about 15 minutes, so it stays creamy.

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After making this recipe so many times, I've learned that a truly good quiche isn't just eggs and cream thrown together—it's about getting the timing and technique just right to turn basic stuff 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 something to remember.

Frequently Asked Questions

→ Can I swap for frozen spinach?

Yep, just one cup thawed and drained works fine.

→ How can I avoid a soggy crust?

Dry your spinach really well before mixing it in.

→ Can I skip the crust?

Totally. Grease the dish and bake as normal.

→ Can this be prepped early?

Sure, store in the fridge for 24 hours before reheating.

→ What’s the point of nutmeg?

It rounds out the cheese and spinach flavors but isn’t necessary.