A rich, fluffy and creamy spinach cheese quiche with a beautiful golden-brown top and a thick, tender interior. This recipe is inspired by the dish in your photograph.
Preparation time: 20 minutes
Cooking time: 45–60 minutes
Total time: 1 hour 20 minutes
Servings: 8–10
Pan size: 8-inch (20 cm) deep round cake pan
Oven temperature: 170°C (340°F)
1. Ingredients
Main ingredients
300 g fresh spinach (or 200 g frozen spinach)
6 large eggs
250 g ricotta cheese
150 g mozzarella cheese, grated
50 g cheddar cheese, grated
100 ml fresh cream
60 ml whole milk
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons all-purpose flour (optional)
½ teaspoon baking powder (optional)
½ teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon nutmeg
½ teaspoon dried oregano
Topping
30 g mozzarella cheese
1 tablespoon grated Parmesan
A pinch of paprika
A little olive oil
2. Step-by-Step Preparation
Step 1: Prepare the spinach
Wash fresh spinach thoroughly.
Heat olive oil and butter in a frying pan.
Add chopped onion and sauté for 3–4 minutes.
Add minced garlic and cook for 30 seconds.
Add spinach and cook until wilted.
Season with salt and black pepper.
Remove from heat and allow to cool.
Squeeze out all excess water.
Roughly chop the spinach.
Important: Removing excess moisture prevents the quiche from becoming watery.
Step 2: Prepare the cheese mixture
In a large mixing bowl, combine:
Ricotta cheese
Mozzarella cheese
Cheddar cheese
Fresh cream
Milk
Mix until smooth and creamy.
Step 3: Prepare the egg mixture
Crack six eggs into a separate bowl.
Whisk until thoroughly combined.
Add salt, pepper, paprika, nutmeg and oregano.
Add flour and baking powder if using.
Whisk until smooth.
Step 4: Combine the ingredients
Add cooled spinach to the cheese mixture.
Pour in the beaten eggs.
Mix gently until everything is evenly distributed.
Check the seasoning.
The mixture should be thick, creamy and slightly pourable.
Step 5: Prepare the baking pan
Grease an 8-inch deep round springform pan with butter.
Line the bottom with parchment paper.
Lightly grease the sides.
Pour the mixture into the prepared pan.
Smooth the surface with a spatula.
Sprinkle mozzarella, Parmesan and paprika over the top.
Step 6: Bake
Preheat the oven to 170°C (340°F).
Place the pan on the middle oven rack.
Bake for 45–60 minutes.
Check after 40 minutes.
The top should become golden brown.
The edges should be firm.
The center should be just set with a slight wobble.
If the top browns too quickly, loosely cover it with aluminum foil.
Step 7: Cooling and serving
Remove the quiche from the oven.
Allow it to rest for 20–25 minutes.
Carefully remove the springform ring.
Transfer to a serving plate.
Cut into triangular slices using a sharp knife.
For neat slices, allow it to cool for approximately 30 minutes.
3. Nutritional Information
ESTIMATED VALUES PER SERVING (10 SERVINGS)
Nutrient
Amount
Calories
260–300 kcal
Protein
17–19 g
Total fat
19–22 g
Saturated fat
9–11 g
Carbohydrates
5–7 g
Dietary fibre
1–2 g
Sugar
2–3 g
Calcium
200–250 mg
Sodium
350–450 mg
Nutritional values are estimates and vary depending on the brands and quantities of cheese and cream used.
4. Nut Information and Allergens
Naturally nut-free recipe
This recipe contains no added peanuts or tree nuts.
Ingredient
Allergen
Eggs
Egg
Ricotta cheese
Milk
Mozzarella
Milk
Cheddar
Milk
Fresh cream
Milk
All-purpose flour
Wheat/gluten
Spinach
No major common allergen
Nut allergy precautions:
Check all ingredient labels for nut cross-contamination.
Use clean cooking utensils and baking equipment.
Purchase products from manufacturers with appropriate allergen controls.
Do not substitute almond flour or nut-based cheese products.
5. Professional Tips for Perfect Results
Use fresh spinach for the best flavor.
Always squeeze out excess water from cooked spinach.
Use full-fat ricotta for a creamy texture.
Combine three cheeses for a richer flavor.
Avoid adding too much milk because it can make the filling watery.
Use a deep 8-inch pan to achieve the tall appearance.
Bake at a moderate temperature to cook the center evenly.
Allow the quiche to rest before slicing.
Add Parmesan to the topping for a deeper golden color.
Avoid overbaking, as this can make the eggs rubbery.
6. Frequently Asked Questions (Q&A)
Q1. Can I make this quiche without ricotta cheese?
Yes. You can substitute cottage cheese, cream cheese or thick strained yogurt. Ricotta gives the best creamy texture.
Q2. Can I use frozen spinach?
Yes. Use approximately 200 g frozen spinach after thawing and squeezing out excess water.
Q3. Why is my quiche watery?
The most common reason is excess moisture in the spinach. Too much milk or cream can also cause this problem.
Q4. Why does my quiche collapse after baking?
A little shrinking is normal. Excessive collapsing can happen when the center is undercooked or too much air has been incorporated during whisking.
Q5. Can I prepare this recipe without flour?
Yes. Flour is optional. Eggs and cheese provide the main structure.
Q6. Can I cook it without an oven?
Yes. Use a heavy-bottomed pot with a tight-fitting lid over very low heat. The top will not brown as evenly as in an oven.
Q7. How long does it stay fresh?
Refrigerator: 3–4 days in an airtight container.
Freezer: Up to 2 months for best quality.
Reheating: 160°C for approximately 10–15 minutes, until heated through.
Q8. Can I prepare it one day ahead?
Yes. Bake, cool completely, refrigerate and reheat gently before serving.
Q9. Is it suitable for vegetarians?
Yes, provided the cheeses are made using vegetarian-friendly rennet.
Q10. Can I add other vegetables?
Yes. Mushrooms, broccoli, bell peppers, zucchini and sun-dried tomatoes are excellent additions. Cook them first and remove excess moisture.
Q11. How do I achieve the thick, cake-like appearance?
Use an 8-inch deep pan, maintain the ingredient proportions, and avoid adding excess liquid. Allow the quiche to set completely before removing it from the pan.
Q12. Can I make it spicier?
Yes. Add green chillies, chilli flakes or a little cayenne pepper according to taste.
7. Serving Suggestions
Serve this spinach and cheese quiche warm or at room temperature with:
Fresh green salad
Cherry tomatoes and cucumber
Garlic yogurt dip
Roasted vegetables
Fresh mint tea or coffee