Ricotta And Spinach Pie (Quiche)
A savory ricotta and spinach quiche with a flaky crust, combining creamy cheese and tender greens, perfect for brunch, lunch, or light dinners.
Ingredients
Instructions
- Melt the margarine in a skillet.
- Saute chopped onion until soft.
- Add drained and chopped spinach to the onions and cook briefly.
- In a large bowl, combine ricotta cheese, the cooked spinach and onions.
- Add beaten eggs, Parmesan cheese, salt, and pepper to the mixture and mix well.
- Pour the mixture into a round baking pan.
- Bake at 350°F for 30 to 40 minutes until set and lightly browned.
- Slice and serve hot or warm.
Tips & Substitutions
For a creamier texture, consider adding a bit of heavy cream or sour cream to the ricotta mixture. Fresh spinach can be used instead of frozen if you prefer; just sauté it until wilted. You can also substitute the Parmesan cheese with feta for a tangy flavor, or even use a mix of cheeses for added depth. If you're making it ahead, prepare the filling but bake it fresh before serving.
Serving Suggestions
This ricotta and spinach pie is delicious served warm or at room temperature. It pairs beautifully with a light salad or some roasted vegetables for a complete meal. For a more Mediterranean touch, consider serving it alongside a side of tomatoes stuffed with peas. This dish also makes a great brunch option when accompanied by fresh fruit or a light yogurt.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or until heated through. Alternatively, you can use the microwave for a quick option, heating slices for 1-2 minutes until warm. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Ricotta And Spinach Pie (Quiche) contains roughly 415 calories, with 10g protein, 29g carbohydrates, and 30g fat. It is an excellent source of vitamin A (28% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1029mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used. Just sauté it until wilted before adding it to the onion mixture. You'll need about 1 pound of fresh spinach to replace the 10 oz of frozen spinach.
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling in advance and store it in the refrigerator. Bake it fresh right before serving for the best texture and flavor. Alternatively, you can bake it ahead and reheat when ready to serve.
What can I serve with this quiche?
This spinach and ricotta pie pairs well with a variety of sides. A simple green salad or roasted vegetables complement it nicely. For a heartier option, serve with a side of broccoli-onion pilaf or a vibrant ratatouille for a balanced meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).