Italian Spinach and Ricotta Quiche (Easy Savory Pie)

In Italy, a torta salata is the kind of dish you might find cooling on a kitchen counter, ready to be sliced for lunch or served alongside a family dinner.

Unlike the rich, custard-heavy French quiche, many Italian savory pies rely on fresh vegetables, creamy cheeses, and just a few eggs to create a filling that’s flavorful without being heavy.

This Italian Spinach and Ricotta Quiche follows that tradition. A thin, buttery pastry crust holds a generous layer of tender spinach, whole milk ricotta, and freshly grated Parmigiano Reggiano.

As it bakes, the top turns beautifully golden while the filling becomes firm enough to cut into clean slices, yet remains wonderfully creamy inside.

It’s an easy, rustic recipe that tastes just as delicious warm as it does at room temperature, making it a lovely choice for Sunday lunch, Easter, picnics, or a simple family meal.

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Recipe Information

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Resting Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Servings: 8 slices
• Course: Appetizer, Lunch, Main Course
• Cuisine: Italian
• Difficulty: Easy

Ingredients

For the Pastry Crust

• 1 refrigerated pie crust or shortcrust pastry sheet (8–9 oz / 230–255 g)
• 1 teaspoon olive oil or butter, for greasing the pan

For the Spinach and Ricotta Filling

• 1 lb (454 g) fresh spinach
• 15 oz (425 g) whole milk ricotta cheese, well drained
• 2 large eggs
• 1/3 cup (35 g) freshly grated Parmigiano Reggiano
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper

How to Make Italian Spinach and Ricotta Quiche

Step 1: Cook the Spinach

Wash the spinach thoroughly under cold running water and remove any tough stems.

Place the spinach in a large skillet or saucepan with 2 tablespoons of water.

Cover and cook over medium heat for about 4–5 minutes, stirring occasionally, until completely wilted.

Transfer the spinach to a colander and allow it to cool slightly.

Once cool enough to handle, squeeze it firmly with your hands or wrap it in a clean kitchen towel to remove as much liquid as possible.

Finely chop the spinach and let it cool completely.

Nonna’s Tip: The secret to a perfectly firm spinach and ricotta filling is removing excess moisture. Wet spinach can make the quiche watery and prevent the pastry from becoming crisp.

Step 2: Prepare the Ricotta Filling

Place the well-drained ricotta cheese in a large mixing bowl.

Add the eggs and mix with a fork or whisk until smooth and creamy.

Stir in the freshly grated Parmigiano Reggiano, nutmeg, salt, and black pepper.

Add the cooled, finely chopped spinach.

Using a spatula, gently combine everything until the spinach is evenly distributed throughout the ricotta mixture.

The filling should be thick and creamy, not runny.

Set aside.

Step 3: Prepare the Pastry Crust

Preheat the oven to 350°F (180°C).

Lightly grease a 9-inch (23 cm) shallow tart pan, preferably one with a removable bottom.

Carefully unroll the pastry sheet and place it inside the pan.

Gently press the dough against the bottom and sides without stretching it.

Trim the excess pastry, leaving a slightly raised border around the edges.

Prick the bottom several times with a fork.

Line the pastry with parchment paper and fill with pie weights or dried beans.

Bake for 10 minutes.

Remove the parchment and weights, then return the pastry to the oven for another 5 minutes.

The crust should look dry and slightly firm, but not fully browned.

This partial prebaking helps keep the bottom crisp once the creamy filling is added.

Step 4: Add the Filling

Remove the pastry shell from the oven.

Spoon the spinach and ricotta mixture into the crust, distributing it evenly.

Using the back of a spoon or an offset spatula, gently smooth the surface.

Spread the mixture all the way to the edges, ensuring an even thickness.

For a rustic Italian-style quiche, the filling should form a relatively shallow, compact layer rather than a tall, fluffy custard.

Step 5: Bake Until Golden

Return the filled quiche to the preheated oven.

Bake at 350°F (180°C) for 35–40 minutes, until the filling is set and the surface develops a golden color with a few lightly browned spots.

The crust should be golden around the edges.

To check for doneness, gently shake the pan. The center should be set rather than visibly liquid.

If the pastry edges begin browning too quickly, loosely protect them with aluminum foil.

Avoid baking longer than necessary, as excessive heat can dry out the ricotta filling.

Step 6: Cool and Slice

Remove the quiche from the oven and place it on a wire rack.

Allow it to rest for at least 20 minutes before slicing.

As the quiche cools, the filling becomes firmer, allowing the slices to hold their shape beautifully.

For especially clean slices, allow it to cool until just warm and use a sharp knife.

Serve warm or at room temperature.

Tips for the Best Italian Spinach and Ricotta Quiche

Choose Whole Milk Ricotta

Whole milk ricotta gives this quiche a richer flavor and a smooth, creamy texture. Avoid watery ricotta, and drain it before mixing the filling.

Squeeze the Spinach Thoroughly

This is one of the most important steps. Excess water can make the filling loose and the pastry soggy.

Use a Shallow Tart Pan

A 9-inch shallow tart pan creates a thin pastry base and an even layer of spinach and ricotta, giving the quiche its classic rustic appearance.

Don’t Overmix the Filling

Mix the ingredients just until combined. There is no need to beat air into the eggs or ricotta.

The goal is a creamy, compact filling rather than an airy, soufflé-like texture.

Let the Quiche Rest

Freshly baked ricotta filling is delicate. Allowing the quiche to rest before slicing helps it hold together without losing its creamy texture.

Can I Use Frozen Spinach?

Yes! Frozen spinach works wonderfully in this recipe.

Replace the fresh spinach with approximately 8 oz (225 g) frozen chopped spinach.

Thaw completely, then squeeze out as much moisture as possible before combining it with the ricotta mixture.

There is no need to cook the spinach again if it was blanched before freezing.

Can I Make This Quiche Ahead of Time?

Absolutely!

This Italian spinach and ricotta quiche can be baked a day in advance.

Allow it to cool, cover it, and refrigerate until ready to serve.

You can reheat it gently in the oven or bring it to room temperature before serving, observing normal food-safety limits.

In fact, the filling often becomes easier to slice after being refrigerated.

Can I Make It Without a Crust?

Yes. If you prefer a crustless version, omit the pastry and grease a suitable baking dish thoroughly.

Pour the spinach and ricotta mixture directly into the dish and bake at 350°F (180°C) for approximately 30–40 minutes, until the center is fully set.

The result will resemble an Italian spinach and ricotta bake rather than a traditional savory pie.

How to Store Leftovers

Refrigerator: Store cooled leftover quiche in an airtight container for up to 3–4 days.

Freezer: Wrap individual portions tightly and freeze for up to 2 months for best quality.

Reheating: Warm refrigerated slices in a 325°F (160°C) oven for approximately 10–15 minutes, or until heated through.

Avoid excessive reheating to preserve the creamy consistency of the filling.

What to Serve with Spinach and Ricotta Quiche

This Italian savory pie pairs beautifully with simple, fresh side dishes.

Try serving it with:

• Cherry tomato and basil salad
• Fresh arugula with lemon and olive oil
• Roasted zucchini and eggplant
• Italian-style grilled vegetables
• A mixed green salad

It also makes a wonderful addition to an Italian antipasto platter or an Easter brunch table.

Tip for a Beautifully Golden Top

For a beautifully golden surface like the one in the photo, preheat your oven to 350°F (180°C) and bake the quiche on the center rack for 35–40 minutes, after prebaking the crust.

Once the filling is fully set, if the top needs a little more color, move the quiche to a slightly higher rack for an additional 3–5 minutes at the same temperature.

Keep a close eye on it to prevent overbrowning. This simple trick helps create a gorgeous golden finish while keeping the ricotta and spinach filling soft, creamy, and perfectly set.

Nutrition Facts

Approximate values per serving (1 of 8 slices)

Nutrition information is estimated and may vary depending on the brand of pastry, type of ricotta, and other ingredients used.