Ricotta and Spinach Quiche

Ricotta and Spinach Quiche: simple, vegetarian, comforting and delicious !
Course dinner, lunch
Cuisine American
Keyword Ricotta and Spinach Quiche
Prep Time 20 minutes
Cook Time 43 minutes
Total Time 1 hour 3 minutes
Servings 6 people


  • 2 store bought puff pastries ( each 16 x 10 inches )
  • 5 large eggs, hard boiled
  • Filling ingredients:
  • 2 eggs
  • 5 Tbsp parmesan
  • 1 ½ cup Ricotta cheese
  • 1 ½ cup whittled chopped spinach
  • 4 Tbsp bread crumbs
  • Pinch of baking powder
  • Salt, ground black pepper and garlic powder to taste
  • Egg wash ingredients:
  • 1 egg yolk + 1 Tbsp water


  1. Cover rounded ( 8.5 inches diameter ) baking dish with baking paper ( both bottom and the sides ) and spray with vegetable oil.
  2. Roll out one puff pastry and cut rounded shape to fit the dish bottom.
  3. For the side of the dish, cut one ribbon 28 inches long, 2 inches wide.
  4. Roll out the second puff pastry and cut the rounded shape for the top of quiche.
  5. Preheat the oven to 180 C / 356 F.
  6. Mix 2 eggs, Parmesan, Ricotta and bread crumbs. Add chopped spinach, baking powder, salt, ground black pepper and garlic powder.

  7. Place the puff pastry ribbon along the rounded side of the dish. Press with your finger tips to fit to the bottom pastry.
  8. Slowly pour the filling into the dish.
  9. Place 5 hard boiled eggs into the filling.
  10. Cover the filling with the second rounded puff pastry.
  11. Before baking you may cut little shapes to garnish the top of the quiche.
  12. Egg wash the top and bake for 43 minutes.
  13. Serve warm.