This crustless ricotta spinach quiche is light, creamy, and packed with tender sautéed spinach and Parmesan. It bakes up into a golden, protein-rich dish that’s perfect for brunch, a light lunch, or an easy weeknight dinner. With no crust to fuss over, it comes together quickly and feels both cozy and elegant on the table.
Ingredients
- 2 cups chopped fresh spinach, loosely packed
- 1 cup ricotta cheese (whole milk or part-skim)
- 3 large eggs
- 1/2 cup milk (dairy or unsweetened plant-based)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon olive oil, plus extra for greasing the dish
- 1/4 teaspoon ground nutmeg (optional, but recommended)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan with olive oil or cooking spray.
- Warm 1 tablespoon olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2–3 minutes, stirring, until wilted and any excess moisture begins to evaporate. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the ricotta, eggs, milk, grated Parmesan, garlic powder, onion powder, salt, pepper, and nutmeg (if using) until the mixture is smooth and well combined.
- Gently fold the cooled sautéed spinach into the ricotta mixture, distributing it evenly but without overmixing.
- Pour the mixture into the prepared 9-inch pie dish or quiche pan, smoothing the top with a spatula so it bakes evenly.
- Bake for 30–35 minutes, or until the quiche is set in the center, the edges are puffed, and the top is lightly golden. A knife inserted in the center should come out mostly clean.
- Remove from the oven and let the quiche cool for 5–10 minutes to firm up slightly before slicing. Serve warm or at room temperature.
Variation
- Add 1/2–3/4 cup shredded mozzarella or Gruyère cheese to the batter for a cheesier, more decadent quiche.
- Stir in 1/2 cup sautéed mushrooms, caramelized onions, or roasted red peppers along with the spinach for extra flavor and texture.
- For a higher-protein option, fold in 1/2 cup cooked, crumbled turkey sausage or finely diced cooked ham (if not keeping vegetarian).
Cooking Notes
- Ovens vary, so start checking the quiche at the 28–30 minute mark; the center should be just set and slightly jiggly, not liquid.
- If the top browns too quickly, tent the dish loosely with foil for the last 5–10 minutes of baking.
- Using very wet spinach can make the quiche watery—if needed, squeeze out any excess moisture with a clean kitchen towel after sautéing and cooling.
Serving Suggestions
- Pair a warm slice with a simple green salad dressed with lemon vinaigrette for a light, balanced meal.
- Serve alongside fresh fruit and a toasted slice of crusty bread for a satisfying brunch plate.
- Offer with roasted potatoes or a small bowl of soup for a cozy, comforting dinner option.
Tips
- For the smoothest texture, whisk the ricotta mixture well until no large lumps remain before adding the spinach.
- Grease the pie dish thoroughly to ensure easy slicing and clean removal of each piece.
- Make it ahead: bake the quiche, cool completely, cover, and refrigerate; reheat gently at 300°F (150°C) for 10–15 minutes before serving.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 210
- Protein: 15 g
- Sodium: 320 mg
Frequently Asked Questions
- Can I use frozen spinach instead of fresh?
Yes. Thaw 8–10 ounces of frozen chopped spinach, squeeze out as much water as possible, then sauté briefly to dry further before adding. - Can I make this dairy-free?
You can experiment with dairy-free ricotta, plant milk, and vegan Parmesan-style cheese, but the texture may be softer. Be sure to bake until fully set. - How do I store leftovers?
Cool completely, then store slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven or in the microwave on low power. - Can I freeze this quiche?
Yes. Cool fully, wrap slices tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the oven until warmed through.
Conclusion
This crustless ricotta spinach quiche delivers all the cozy comfort of classic quiche in a lighter, fuss-free package. With silky ricotta, tender greens, and a golden, custardy finish, it’s equally at home on a lazy weekend brunch table or as a simple make-ahead dinner. Keep it as is or customize with your favorite add-ins.
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Crustless Ricotta Spinach Quiche
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free (when ingredients are verified GF)
Description
This crustless ricotta spinach quiche is light, creamy, and packed with tender sautéed spinach and Parmesan. It bakes up into a golden, protein-rich dish that’s perfect for brunch, a light lunch, or an easy weeknight dinner. With no crust to fuss over, it comes together quickly and feels both cozy and elegant on the table.
Ingredients
Scale
- 2 cups chopped fresh spinach, loosely packed
- 1 cup ricotta cheese (whole milk or part-skim)
- 3 large eggs
- 1/2 cup milk (dairy or unsweetened plant-based)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon olive oil, plus extra for greasing the dish
- 1/4 teaspoon ground nutmeg (optional, but recommended)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan with olive oil or cooking spray.
- Warm 1 tablespoon olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2–3 minutes, stirring, until wilted and any excess moisture begins to evaporate. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the ricotta, eggs, milk, grated Parmesan, garlic powder, onion powder, salt, pepper, and nutmeg (if using) until the mixture is smooth and well combined.
- Gently fold the cooled sautéed spinach into the ricotta mixture, distributing it evenly but without overmixing.
- Pour the mixture into the prepared 9-inch pie dish or quiche pan, smoothing the top with a spatula so it bakes evenly.
- Bake for 30–35 minutes, or until the quiche is set in the center, the edges are puffed, and the top is lightly golden. A knife inserted in the center should come out mostly clean.
- Remove from the oven and let the quiche cool for 5–10 minutes to firm up slightly before slicing. Serve warm or at room temperature.
Notes
- Use whole-milk ricotta for a richer, creamier texture, or part-skim for a slightly lighter quiche.
- Be sure to sauté the spinach briefly to remove some moisture; this helps the quiche set properly.
- Season lightly at first—you can always add a sprinkle of salt and pepper on top when serving.
- This quiche slices more cleanly after resting 10 minutes, and is also delicious served at room temperature.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently in a low oven or enjoy chilled.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Lunch, Light Dinner
- Method: Baking
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1/6 of quiche
- Calories: 210
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 155 mg
Keywords: crustless quiche, ricotta spinach quiche, low carb brunch, gluten free quiche, easy egg bake, spinach and ricotta recipe