This vegetarian spinach quiche, made with ricotta, is a tasty, savoury tart. In actually includes 2 types of cheese, so it's really filling. Includes recipe to make the quiche dough yourself. You can also make your own pastry by following our recipe.
The main thing:
This vegetarian quiche is a delicious and satisfying meal option. The use of ricotta makes it both filling and flavoursome. Spinach and ricotta are a classic combination for a good reason; their flavours work together perfectly in this spinach quiche.
Use fresh spinach if you can, although frozen spinach will work if that's what you have available. Either way, make sure that as much moisture as possible has been squeezed out of the spinach, otherwise the quiche will not cook through.
You can easily make the quiche pastry case yourself; you don't need many ingredients. You can also use a roll of quiche pastry/savoury shortcrust pastry from the supermarket.
Made by Véronique
Published at 2024-01-25, this recipe is for 6 people and takes 1 hours 15 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 28-01-2024
View the original recipe via:
If you want to make your own quiche pastry, it's best to start with this.
Peel and finely chop the onion and garlic cloves.
If necessary, wash the spinach and remove any excess water with a salad spinner.
Preheat the oven to 180 degrees Celsius and grease a quiche/tart tin or dish with butter.
Heat a dash of olive oil in a deep frying pan and sauté the onion and garlic cloves in it for a few minutes.
Add the spinach, in batches, until all the spinach has wilted. Place the spinach in a colander, sprinkle with a little salt and drain well.
Line the quiche tin with the quiche pastry and prick holes in the base. Sprinkle a layer of breadcrumbs over the base.
Squeeze out as much moisture as possible from the spinach and season with salt and pepper. Spread the spinach over the quiche base.
Beat 4 eggs with the ricotta and cream. Season with salt, pepper, 1 tablespoon of mustard and 1 teaspoon of nutmeg.
Spread the mixture over the spinach and top with 30 g grated Parmesan cheese.
Bake the spinach quiche for around 35 to 40 minutes, until cooked through and golden brown. The exact baking time depends on your oven, among other things. Enjoy your meal!
Which spinach is best to use for this quiche?
It's preferable to use fresh spinach, but you can use frozen spinach if you like. Either way, make sure that as much moisture as possible has been squeezed out of the spinach once wilted, otherwise the quiche will not cook through.
Which cheese is best for quiche?
You can use different types of cheese for a quiche. We suggest Parmesan cheese, preferably grated yourself as it will melt better than ready grated.