Spinach, Ricotta & Ham Quiche (Easy Savory Recipe)
Course: Cooking TipsServings
4-6
servingsPrep time
25
minutesCooking time
45
minutesIngredients
1 shortcrust pastry (pâte brisée)
300 g fresh spinach (or Swiss chard)
250 g ricotta cheese
100 g diced ham
3 eggs
1 onion
1 leek
3 garlic cloves, finely minced
Extra virgin olive oil
Salt and black pepper, to taste
½ small hot red chili pepper, finely chopped (Optional)
Nutmeg (optional)
Grated cheese (optional, for topping)
Directions
- Prepare the oven & pastry
Preheat the oven to 180°C.
Place the shortcrust pastry into a quiche or tart pan, pressing it gently into the edges. Prick the base with a fork - Cook the vegetables
Wash and roughly chop the spinach.
Finely chop the onion, leek, garlic, and hot red chili pepper.
Heat a drizzle of olive oil in a large pan over medium heat.
Add the onion and leek and sauté until soft and translucent.
Stir in the garlic and chili pepper and cook for about 30 seconds, just until fragrant.
Add the spinach and cook until fully wilted and excess moisture has evaporated.
Season lightly with salt and pepper, then remove from heat and let cool slightly. - Prepare the filling
In a large bowl, beat the eggs.
Add the ricotta and mix until smooth.
Fold in the cooked vegetables and the diced ham.
Season with black pepper and a pinch of nutmeg if desired. - Assemble and bake
Pour the filling into the crust and spread evenly.
Top with grated cheese if using.
Bake at 180°C / 350°F for 45–50 minutes, until set and lightly golden.
Let rest for 5–10 minutes before slicing.
Notes
- Drain the spinach well: Spinach releases a lot of water. After cooking, gently squeeze out excess liquid to avoid a soggy quiche.
Adjust the spice level: For a milder flavor, use ¼ of the chili or remove the seeds before chopping.
Ricotta texture: If your ricotta is very wet, drain it slightly for a creamier, firmer filling.
Make it ahead: This quiche can be made a few hours in advance and served warm or at room temperature.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 160°C for 10–15 minutes. Avoid the microwave if possible to keep the crust crisp.
Variations:
Vegetarian: omit the ham
Extra cheesy: add grated Parmesan or Gruyère
Gluten-free: use a gluten-free shortcrust pastry
