Spinach Ricotta Quiche

Today’s delightfully simple quiche recipe features fresh spinach, ricotta, and tomatoes in colorful combination. Spinach Ricotta Quiche can easily become a vegetarian option for Meatless Monday… if you use or make a pie crust that does not contain lard. (The ALDI crust I used today does.)

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I was torn between whether to call this creation a Spinach Ricotta Quiche, or spinach ricotta pie. Today’s recipe actually contains more ricotta than egg, but the eggs here act as the perfect binder to keep everything else together.

Whether you choose to call it a quiche, or call it a savory pie, though, it provides the perfect vehicle to use up some seasonal fresh garden tomatoes… if yours are also bountiful at the moment. The sliced tomato & Parmesan topping provides a juicy counterpoint to the spinach ricotta filling, and makes for such a pretty presentation.

I mean, just look at that lovely spinach-y filling and how it contrasts nicely with the ripe red tomatoes. As for the dish… I picked up this deep blue pie plate at Goodwill several years ago, but apparently tucked it away during my move last year and just recently found it again. So, it’s again new to me! And I’m just as happy having found it now as I was back then. Thrift stores are such a great place to pick up one-off kitchen items that you want to have on hand; I’ve scored everything from pie plates, to kitchen scales, to pretty serving dishes, and more.

This nice deep pie dish proved to be the perfect size for today’s spinach quiche, but you could also use a round baking dish that fits your pie crust, if necessary. Some basil & oregano lends an Italian flavor profile to this otherwise mild recipe. Mix things up a bit another time, too, by changing out the Parmesan for a bit of crumbled feta and going with oregano and thyme when you feel like a more Greek inspired quiche.

Spinach Ricotta Quiche

Ingredients

1 refrigerated pie crust
1 Tbsp butter
8 oz fresh spinach
1/4 cup diced onion
2 tsp minced garlic (about 4 cloves)
1/4 tsp crushed red pepper
4 eggs
1.5 tsp oregano
1.5 tsp basil
15 oz ricotta
4-5 Roma tomatoes (depending on size)
1/3 cup shredded Parmesan

Directions

Preheat the oven to 375 degrees. Press the thawed pie crust into a deep pie dish.

Melt the butter in a large skillet over medium heat, while you are cutting up the onion and garlic (if not using pre-minced).

Add the spinach, onion, garlic, and crushed red pepper to the skillet. Saute over medium heat for 7 minutes, stirring occasionally, or until spinach is dark green and wilted and excess liquid has evaporated.

Meanwhile, beat the eggs, oregano, & basil together in a large bowl and slice the tomatoes.

Stir the ricotta and sauteed spinach into the beaten eggs until well combined.

Spoon the ricotta/spinach/egg mixture into the pie crust. Top the quiche evenly with sliced tomatoes and shredded Parmesan.

Bake at 375 degrees for 45 minutes, or until your quiche is set in the middle and the top is nicely browned.

Optimally: Let the quiche cool for 5-10 minutes before slicing, so that the pieces hold together better. (I also topped mine with a little chopped parsley from my garden for contrast, but that’s totally optional.)

Note: Be sure to take the pie crust out and leave out on the counter for 15-20 minutes before starting this recipe! Save the other refrigerated crust for another time.

That’s a satisfying ricotta pie right there

I mean, look at those lovely oven-roasted tomatoes on top! If I were to do anything differently next time, it might even be to up the tomato game with additional slices… but that could just be the giant container of remaining garden tomatoes giving me the side eye as I type. I used five small garden Roma tomatoes here; if you’re using bigger grocery store ones you likely only need four. (Or, of course, just use enough to cover the quiche to your own liking.)

Note that the ALDI pie crust I used here does contain lard, so this is not technically a vegetarian recipe as made today. You could easily swap that out for another brand or make your own, though, in order to make yours Meatless Monday appropriate.

Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options — or, check out fifteen favorite meatless meals to jump start your vegetarian cooking.

Try your quiche with fruit, toast, or salad on the side: This versatile recipe is as appropriate for Sunday brunch, as it is for Monday dinner!

Spinach Ricotta Quiche, printable recipe

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Spinach Ricotta Quiche

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Today’s delightfully simple quiche recipe features fresh spinach, ricotta, and tomatoes in colorful combination. Spinach Ricotta Quiche is a vegetarian option for Meatless Monday… if you use a pie crust without lard (not the ALDI crust I used today).

Course dinner

Cuisine quiche

Keyword quiche, ricotta, ricotta quiche, spinach, spinach quiche, tomatoes

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Rachel Singer

Ingredients

• 1 refrigerated pie crust
• 1 Tbsp butter
• 8 oz fresh spinach
• 1/4 cup diced onion
• 2 tsp minced garlic about 4 cloves
• 1/4 tsp crushed red pepper
• 4 eggs
• 1.5 tsp oregano
• 1.5 tsp basil
• 15 oz ricotta
• 4-5 Roma tomatoes depending on size
• 1/3 cup shredded Parmesan

Instructions

• Preheat the oven to 375 degrees. Press the thawed pie crust into a deep pie dish.
• Melt the butter in a large skillet over medium heat, while you are cutting up the onion and garlic (if not using pre-minced).
• Add the spinach, onion, garlic, and crushed red pepper to the skillet. Saute over medium heat for 7 minutes, stirring occasionally, or until spinach is dark green and wilted and excess liquid has evaporated.
• Meanwhile, beat the eggs, oregano, & basil together in a large bowl and slice the tomatoes.
• Stir the ricotta and sauteed spinach into the beaten eggs until well combined.
• Spoon the ricotta/spinach/egg mixture into the pie crust. Top the quiche evenly with sliced tomatoes and shredded Parmesan.
• Bake at 375 degrees for 45 minutes, or until your quiche is set in the middle and the top is nicely browned.
• Optimally: Let the quiche cool for 5-10 minutes before slicing, so that the pieces hold together better. (I also topped mine with a little chopped parsley from my garden for contrast, but that’s totally optional.)

Notes

Be sure to take the pie crust out and leave out on the counter for 15-20 minutes before starting this recipe! Save the other refrigerated crust for another time.

Recipes in the real world

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!