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Spinach and Ricotta Quiche

Spinach and Ricotta Quiche

I wanted to make something different than the usual quiche, using a different type of cheese and also vegetables. Ricotta is light in texture and also the taste is not overwhelming. I mixed it with a couple of sauteéd vegetables and topped with a sprinkle of parmesan. The quiche is crustless because I like to keep this dish light so I can enjoy dessert afterwards. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 3 cups of frozen spinach leaves, rinsed
  • 1 onion minced
  • 3 cups ricotta
  • 4 eggs
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon thyme
  • 1 tablespoon honey
  • 3 mushrooms thinly sliced
  • 1 tablespoon parmesan cheese


1. Preheat the oven to 350°F.

2. Start by lightly sauteéing lightly the onion. Once it’s ready, remove from the pan and sauteé the spinach for 2-3 minutes. 

2. In a large bowl, mix the onions and and the spinach. Add the ricotta, the beaten eggs, salt, pepper, thyme and honey. Mix very well. 

3. Grease a large round pan and pour in the mixture. Top with the sliced mushroom and sprinkle the parmesan. Bake for 45 minutes.