Mediterranean Ricotta Spinach Quiche

Mediterranean Ricotta Spinach Quiche

Ingredients

Crust (optional – traditional or crustless)

• 1 ready pie crust or

• 1 tbsp olive oil (for greasing, crustless option)

Filling

• 1 tbsp extra-virgin olive oil

• 1 small onion or shallot, finely chopped

• 2 cloves garlic, minced

• 3 cups fresh spinach (or 1½ cups frozen, well-drained)

• 4 large eggs

• 1 cup ricotta cheese (whole-milk preferred)

• ½ cup crumbled feta cheese

• ¼ cup grated Parmesan

• ½ cup milk or light cream

• ¼ tsp nutmeg

• ½ tsp dried oregano or thyme

• Salt & black pepper, to taste

Optional Mediterranean Add-Ins

• Sun-dried tomatoes (chopped)

• Kalamata olives (sliced)

• Fresh basil or dill

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Instructions

1. Preheat Oven

   • Heat oven to 180°C / 350°F.

   • Grease a 9-inch pie dish (or line with crust).

2. Prepare Spinach

   • Heat olive oil in a pan.

   • Sauté onion until soft. Add garlic briefly.

   • Add spinach and cook until wilted and moisture evaporates.

   • Season lightly; let cool.

3. Mix Filling

   • In a bowl, whisk eggs, ricotta, milk, nutmeg, oregano, salt, and pepper.

   • Stir in feta, Parmesan, and spinach mixture.

4. Assemble

   • Pour mixture into crust (or directly into greased dish for crustless).

   • Top with extra feta or herbs if desired.

5. Bake

   • Bake 35–40 minutes until set and lightly golden.

   • Rest 10 minutes before slicing.

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Serve With

• Simple tomato & cucumber salad

• Olives and hummus

• Warm whole-grain bread or focaccia

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Mediterranean Tips

• Swap milk for Greek yogurt for extra creaminess

• Use za’atar instead of oregano for a Levantine twist

• Make it lighter with egg whites + whole eggs combo