Ricotta Quiche: The Ultimate Guide to Baking Perfection

Ricotta Quiche: Prepare to be transported to a sunny Italian countryside with every single bite of this creamy, dreamy delight! Have you ever craved a dish that’s both elegant enough for a brunch gathering and comforting enough for a cozy weeknight dinner? Look no further. This isn’t just any quiche; it’s an experience.

Quiche, in general, has a rich history, evolving from medieval custard pies to the savory tarts we know and love today. But the addition of ricotta cheese elevates it to a whole new level. Ricotta, meaning “re-cooked” in Italian, has been a staple in Italian cuisine for centuries, prized for its delicate flavor and incredibly smooth texture. It brings a subtle sweetness and unparalleled creaminess to this classic dish.

What makes this Ricotta Quiche so irresistible? It’s the perfect balance of flavors and textures. The flaky, buttery crust gives way to a luscious filling that’s both rich and light. People adore this dish because it’s incredibly versatile. You can customize it with your favorite vegetables, herbs, and cheeses. Plus, it’s surprisingly easy to make, making it a winner for both seasoned cooks and kitchen novices. Whether you’re looking for a show-stopping centerpiece for your next brunch or a simple yet satisfying meal, this quiche is guaranteed to impress. So, let’s get baking!

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1/4 cup ice water
• For the Filling:
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chopped spinach, fresh or frozen (thawed and squeezed dry)
• 1 (15-ounce) container whole milk ricotta cheese
• 4 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust, which is crucial for flavor.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter, about the size of peas. These little pockets of butter are what create the flaky layers in the crust.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough crust. You want a tender, flaky crust, so handle the dough as little as possible.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling period allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. The dough should be thin enough to easily fit into your quiche dish but not so thin that it tears easily.
6. Transfer to Quiche Dish: Carefully transfer the rolled-out dough to a 9-inch quiche dish or pie plate. Gently press the dough into the bottom and up the sides of the dish.
7. Trim and Crimp the Edges: Trim any excess dough hanging over the edge of the dish. Crimp the edges of the crust using your fingers or a fork to create a decorative border. This not only looks nice but also helps to prevent the crust from shrinking during baking.
8. Pre-Bake the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. This prevents the crust from puffing up during baking. Bake for 15 minutes.
9. Remove Weights and Bake Further: Remove the parchment paper and pie weights. Bake for another 5-7 minutes, or until the crust is lightly golden brown. This ensures the crust is fully cooked and won’t be soggy when you add the filling. Let the crust cool slightly while you prepare the filling.

Preparing the Filling:

1. Sauté the Onion and Garlic: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
2. Add the Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. If using frozen spinach, make sure it’s thoroughly thawed and squeezed dry to remove excess moisture. Excess moisture can make the quiche soggy.
3. Cool the Vegetables: Remove the skillet from the heat and let the vegetables cool slightly. This prevents them from cooking the eggs when you add them to the ricotta mixture.
4. Combine Ricotta and Eggs: In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, basil, salt, pepper, and nutmeg. Mix well until everything is evenly combined. The ricotta cheese should be smooth and creamy.
5. Add Vegetables to Ricotta Mixture: Add the cooled sautéed onion, garlic, and spinach to the ricotta mixture. Stir gently to combine.

Assembling and Baking the Quiche:

1. Pour Filling into Crust: Pour the ricotta filling into the pre-baked quiche crust. Spread the filling evenly to ensure a consistent bake.
2. Bake the Quiche: Bake in the preheated oven for 35-45 minutes, or until the filling is set and lightly golden brown. The center of the quiche should be just slightly jiggly.
3. Let Cool: Remove the quiche from the oven and let it cool for at least 15 minutes before slicing and serving. This allows the filling to set completely and makes it easier to slice.

Tips for the Perfect Ricotta Quiche:

• Use Cold Butter: Cold butter is essential for a flaky crust. Make sure your butter is very cold before you start making the dough. You can even chill it in the freezer for 10-15 minutes before using it.
• Don’t Overmix the Dough: Overmixing the dough develops the gluten in the flour, resulting in a tough crust. Mix the dough just until it comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax, making it easier to roll out and preventing it from shrinking during baking.
• Blind Bake the Crust: Blind baking the crust prevents it from becoming soggy when you add the filling.
• Squeeze Excess Moisture from Spinach: If using frozen spinach, make sure to thaw it completely and squeeze out any excess moisture. This will prevent the quiche from becoming watery.
• Use High-Quality Ricotta: The quality of the ricotta cheese will affect the flavor of the quiche. Use a high-quality, whole-milk ricotta cheese for the best results.
• Don’t Overbake: Overbaking the quiche can make the filling dry and rubbery. Bake it just until the filling is set and lightly golden brown.
• Let Cool Before Slicing: Letting the quiche cool before slicing allows the filling to set completely and makes it easier to slice.

Variations:

• Add Different Vegetables: Feel free to add other vegetables to the filling, such as mushrooms, bell peppers, or zucchini. Sauté the vegetables before adding them to the ricotta mixture.
• Add Meat: You can also add cooked bacon, sausage, or ham to the filling.
• Use Different Cheese: Try using different cheeses in the filling, such as Gruyere, mozzarella, or cheddar.
• Make it Gluten-Free: Use a gluten-free flour blend to make the crust gluten-free.
• Add Herbs: Experiment with different herbs in the filling, such as thyme, oregano, or chives.

Serving Suggestions:

• Serve the ricotta quiche warm or at room temperature.
• Serve it with a side salad for a light and refreshing meal.
• It’s also great for brunch or a potluck.
• Store leftovers in the refrigerator for up to 3 days.

Make Ahead Tips:

• The crust can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 1 month.
• The filling can also be made ahead of time and stored in the refrigerator for up to 24 hours.
• Assemble the quiche just before baking.

Troubleshooting:

• Soggy Crust: Make sure to blind bake the crust and squeeze out any excess moisture from the spinach.
• Crust Shrinks: Chill the dough before rolling it out and crimp the edges of the crust.
• Filling is Watery: Make sure to use high-quality ricotta cheese and squeeze out any excess moisture from the spinach.
• Filling is Dry: Don’t overbake the quiche.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may

Conclusion:

This Ricotta Quiche isn’t just another recipe; it’s a culinary experience waiting to happen. From the creamy, dreamy filling to the perfectly golden crust, every bite is a symphony of flavors and textures that will leave you wanting more. I truly believe this is a must-try recipe for anyone who appreciates simple elegance and delicious comfort food. It’s incredibly versatile, surprisingly easy to make, and guaranteed to impress whether you’re serving it for a casual brunch or a sophisticated dinner party.

But what makes this Ricotta Quiche so special? It’s the combination of high-quality ingredients and a straightforward method that yields consistently amazing results. The ricotta cheese, the star of the show, provides a richness and lightness that’s simply unparalleled. When combined with the eggs, herbs, and a touch of Parmesan, it creates a filling that’s both decadent and delicate. And let’s not forget the crust! Whether you opt for a homemade version or a store-bought shortcut, it provides the perfect textural contrast to the creamy filling.

Now, let’s talk serving suggestions and variations! This quiche is fantastic served warm, at room temperature, or even cold, making it ideal for meal prepping or picnics. For a brunch spread, pair it with a fresh green salad, some sliced fruit, and a mimosa or two. For a light lunch, a simple soup and a crusty baguette would be the perfect accompaniment. And for dinner, consider serving it alongside roasted vegetables or a grilled chicken breast.

But the fun doesn’t stop there! Feel free to get creative with the filling. Add some sautéed mushrooms, spinach, or asparagus for a vegetarian twist. Or, if you’re a meat lover, try incorporating some crumbled bacon, sausage, or prosciutto. A sprinkle of red pepper flakes can add a touch of heat, while a drizzle of truffle oil can elevate the dish to a whole new level of sophistication. You could even experiment with different cheeses, such as Gruyere, Fontina, or mozzarella, to create your own unique flavor profile. The possibilities are endless!

I’ve personally made this Ricotta Quiche countless times, and it’s always a crowd-pleaser. It’s become my go-to recipe for potlucks, holiday gatherings, and even just a simple weeknight meal. And I’m confident that it will become a favorite in your household too.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you won’t be disappointed. And once you’ve tried it, I’d love to hear about your experience! Share your photos, your variations, and your thoughts in the comments below. Let’s create a community of quiche lovers and inspire each other with our culinary creations. Happy baking! I can’t wait to see what delicious variations you come up with for this amazing Ricotta Quiche. Don’t be shy – let me know how it turns out!

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Ricotta Quiche: The Ultimate Guide to Baking Perfection

A creamy and savory ricotta quiche with spinach in a flaky homemade crust. Perfect for brunch, lunch, or a light dinner!

Prep Time45 minutes

Cook Time57 minutes

Total Time102 minutes

Category: Lunch

Yield: 6-8 servings

Save This Recipe

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1/4 cup ice water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chopped spinach, fresh or frozen (thawed and squeezed dry)
• 1 (15-ounce) container whole milk ricotta cheese
• 4 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix!
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
6. Transfer to Quiche Dish: Carefully transfer the rolled-out dough to a 9-inch quiche dish or pie plate. Gently press the dough into the bottom and up the sides of the dish.
7. Trim and Crimp the Edges: Trim any excess dough hanging over the edge of the dish. Crimp the edges of the crust using your fingers or a fork to create a decorative border.
8. Pre-Bake the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
9. Remove Weights and Bake Further: Remove the parchment paper and pie weights. Bake for another 5-7 minutes, or until the crust is lightly golden brown. Let the crust cool slightly while you prepare the filling.
10. Sauté the Onion and Garlic: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
11. Add the Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. If using frozen spinach, make sure it’s thoroughly thawed and squeezed dry to remove excess moisture.
12. Cool the Vegetables: Remove the skillet from the heat and let the vegetables cool slightly.
13. Combine Ricotta and Eggs: In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, basil, salt, pepper, and nutmeg. Mix well until everything is evenly combined.
14. Add Vegetables to Ricotta Mixture: Add the cooled sautéed onion, garlic, and spinach to the ricotta mixture. Stir gently to combine.
15. Pour Filling into Crust: Pour the ricotta filling into the pre-baked quiche crust. Spread the filling evenly to ensure a consistent bake.
16. Bake the Quiche: Bake in the preheated oven for 35-45 minutes, or until the filling is set and lightly golden brown. The center of the quiche should be just slightly jiggly.
17. Let Cool: Remove the quiche from the oven and let it cool for at least 15 minutes before slicing and serving.

Notes

• Use cold butter for a flaky crust.
• Don’t overmix the dough.
• Chill the dough before rolling.
• Blind bake the crust to prevent a soggy bottom.
• Squeeze excess moisture from spinach.
• Use high-quality ricotta cheese.
• Don’t overbake the quiche.
• Let cool before slicing.