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Freshly baked crustless spinach and ricotta quiche in a ceramic baking dish.

Crustless Spinach and Ricotta Quiche

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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6 slices
Course: Breakfast, Main Course
Cuisine: Mediterranean
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 10 oz Fresh Baby Spinach
  • 1 cup Whole Milk Ricotta Cheese
  • 5 Large Eggs
  • 1/2 cup Grated Parmesan Cheese
  • 2 cloves Garlic minced
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
  2. In a skillet, sauté garlic in olive oil for 1 minute, then add spinach until wilted.
  3. Squeeze all liquid out of the spinach using a kitchen towel or strainer.
  4. In a bowl, whisk eggs, then stir in ricotta and Parmesan.
  5. Fold in the spinach, salt, and pepper.
  6. Pour into the dish and bake for 25-30 minutes until the top is golden and set.
  7. Let cool for 5 minutes before slicing.

Notes

  • The Golden Rule: You must squeeze the sautéed spinach bone-dry. Any leftover liquid will result in a soggy quiche base.
  • Dairy Swap: For a saltier, more traditional Mediterranean tang, replace 1/4 cup of ricotta with crumbled feta.
  • Don’t Overbeat: Whisk the eggs until just combined. Over-whisking incorporates too much air, causing the quiche to puff up and then collapse drastically.
  • Pan Size: This recipe is optimized for a 9-inch pie dish. If using a larger pan, reduce baking time by 5 minutes as the quiche will be thinner.
  • Resting Time: Allow the quiche to sit for 5–10 minutes after baking. This allows the protein structure to "set," making it much easier to slice cleanly.