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Crustless Ricotta Spinach Quiche

  • Author: Avery
  • 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

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan with olive oil or cooking spray.
  2. 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.
  3. 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.
  4. Gently fold the cooled sautéed spinach into the ricotta mixture, distributing it evenly but without overmixing.
  5. Pour the mixture into the prepared 9-inch pie dish or quiche pan, smoothing the top with a spatula so it bakes evenly.
  6. 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.
  7. 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

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Find it online: https://averyrecipes.com/crustless-ricotta-spinach-quiche/