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.
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.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2024-01-25, this recipe is for 6 persons persons and takes 1 hours 15 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-03-19
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.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 0.17 | quantity | of quiche pastry | milk | 157.17 | 10.31 g | 0.11 g | 11.77 g | 4.26 g | 3.11 g | 0.46 g | 187.45 mg | 0.84 mg | 23.38 mg | 9.58 mg | 55.20 mg | 60.57 mg | 0.11 mg | 0.54 mg | - | 5.25 µg | - | - | 78.20 mg | 0.15 mg | 0.11 mg | 0.08 mg | 0.23 µg | 26.83 µg | 0.96 mg | 2.68 µg | - |
| 133.33 | gram | fresh spinach | 20.00 | 0.80 g | 0.53 g | 0.40 g | - | 3.33 g | 2.67 g | 86.67 mg | 5.47 mg | 160.00 mg | 60.00 mg | 866.67 mg | 73.33 mg | 0.16 mg | 0.67 mg | - | 1.33 µg | 69.33 mg | - | 1.07 mg | 0.15 mg | 0.27 mg | 0.27 mg | - | 93.33 µg | 2.67 mg | 640.00 µg | - | |
| 0.17 | large | onion | 10.80 | 1.83 g | 1.83 g | 0.06 g | 0.03 g | 0.36 g | 0.75 g | 2.70 mg | 0.15 mg | 9.00 mg | 3.00 mg | 52.50 mg | 12.60 mg | 0.02 mg | 0.24 mg | - | - | 1.95 mg | - | - | 0.01 mg | 0.01 mg | 0.04 mg | - | 3.00 µg | - | - | - | |
| 0.83 | clove | garlic | 3.50 | 0.70 g | 0.02 g | - | - | 0.15 g | 0.05 g | 0.10 mg | 0.03 mg | 4.25 mg | 0.50 mg | 15.00 mg | 3.25 mg | 0.01 mg | 0.02 mg | 0.04 µg | - | 0.35 mg | - | - | 0.01 mg | - | 0.01 mg | - | 0.10 µg | - | - | - | |
| 0.67 | eggs | egg | 13.07 | 0.19 g | - | 0.05 g | - | 2.96 g | - | 45.33 mg | 0.05 mg | 2.93 mg | 2.67 mg | 41.33 mg | 5.60 mg | 0.03 mg | 0.01 mg | - | 5.33 µg | 0.08 mg | - | - | 0.01 mg | 0.09 mg | - | 0.03 µg | 1.33 µg | - | - | - | |
| 41.67 | gram | ricotta cheese | milk | 71.25 | 0.08 g | - | 6.25 g | 3.54 g | 3.96 g | - | 33.33 mg | 0.17 mg | 83.33 mg | 4.17 mg | 45.83 mg | 87.50 mg | - | 0.50 mg | - | - | - | - | 0.04 mg | - | 0.08 mg | - | 0.13 µg | - | - | - | - |
| 33.33 | ml | cream | milk | 112.33 | 0.93 g | 0.93 g | 12.00 g | 6.67 g | 0.67 g | - | 11.67 mg | - | 25.00 mg | 3.33 mg | 31.67 mg | 20.00 mg | - | 0.07 mg | - | - | 0.33 mg | 0.30 mg | 0.12 mg | 0.01 mg | 0.03 mg | 0.01 mg | 0.07 µg | 1.00 µg | - | - | - |
| 0.17 | tablespoon | of mustard | mustard | 2.83 | 0.25 g | - | 0.13 g | 0.03 g | 0.17 g | - | 40.00 mg | 0.06 mg | 2.67 mg | 2.67 mg | 4.33 mg | 2.33 mg | 0.01 mg | 0.03 mg | - | - | - | - | - | - | - | - | - | - | - | - | - |
| 0.17 | tablespoon | ground nutmeg | 3.63 | 0.29 g | - | 0.25 g | 0.20 g | 0.04 g | 0.03 g | 0.13 mg | 0.02 mg | 1.13 mg | - | 2.33 mg | 1.40 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.17 | small handful | of breadcrumbs | egg, gluten, soy | 31.92 | 6.08 g | 0.50 g | 0.25 g | 0.13 g | 1.08 g | 0.33 g | 70.83 mg | 0.10 mg | 1.67 mg | 0.83 mg | 25.00 mg | 8.33 mg | 0.02 mg | 0.08 mg | - | - | 0.50 mg | - | - | 0.04 mg | 0.02 mg | - | - | - | - | - | - |
| 5 | gram | of parmesan cheese | milk | 21.10 | 0.10 g | 0.09 g | 1.42 g | 0.90 g | 2.00 g | - | 50.00 mg | 0.06 mg | 50.00 mg | 2.30 mg | 6.00 mg | 45.00 mg | 0.02 mg | 0.30 mg | - | - | - | 0.02 mg | 0.02 mg | - | 0.03 mg | 0.01 mg | 0.10 µg | 0.50 µg | - | - | - |
| 447.60 | 21.57 g | 4.02 g | 32.60 g | 15.75 g | 17.82 g | 4.29 g | 528.22 mg | 6.95 mg | 363.37 mg | 89.05 mg | 1145.87 mg | 319.92 mg | 0.40 mg | 2.45 mg | 0.04 µg | 11.92 µg | 72.55 mg | 0.33 mg | 79.44 mg | 0.37 mg | 0.64 mg | 0.41 mg | 0.55 µg | 126.10 µg | 3.63 mg | 642.68 µg | - | ||||
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