The Comforting Embrace of Ricotta, Spinach, and Mushroom Quiche

There are some dishes that, with just a single bite, transport you back to a cherished memory. For me, this ricotta, spinach, and mushroom quiche is one of those culinary anchors. I remember my grandmother, a woman whose kitchen was always filled with an intoxicating blend of baking spices and simmering goodness, making a version of this for our family gatherings. The aroma of the browning crust, mingling with the earthy notes of mushrooms and the subtle sweetness of ricotta, was the signature scent of comfort. It was always a centerpiece, a dish that promised nourishment and warmth, and even as a child, I understood its special place on the table, a testament to simple, wholesome ingredients coming together in perfect harmony.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 30-40 minutes
• Total Time: 55-65 minutes
• Servings: 8
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

This quiche celebrates the humble yet magnificent combination of earthy mushrooms, vibrant spinach, and creamy ricotta. Its beauty lies in its simplicity, allowing the quality of each ingredient to shine.

• 1 (10-inch) pie shell (homemade or store-bought, for quiche or tart pan)
• 2 cups washed, dried, and finely chopped spinach leaves
• 1 cup thinly sliced mushrooms (cremini or button mushrooms work wonderfully)
• 1/4 cup chopped green onion (both white and green parts)
• 2 cups part-skim ricotta cheese
• 1 cup nonfat milk
• 3 large eggs, lightly beaten
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon dried tarragon
• 1/8 teaspoon crushed rosemary
• Freshly ground black pepper, to taste

Equipment Needed

To bring this delightful quiche to life, you’ll want a few key kitchen tools:

• A standard 10-inch pie dish or tart pan
• A mixing bowl for the filling ingredients
• A whisk for combining the wet ingredients
• A spatula or spoon for spreading the filling
• An oven
• A cooling rack for resting the finished quiche

Instructions

The process for creating this quiche is straightforward, allowing even novice bakers to achieve excellent results. The key is to preheat your oven properly and to ensure the custard is perfectly set.

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This initial high heat helps to set the crust.
2. Prepare the Vegetable Base: In a mixing bowl, combine the finely chopped spinach leaves, thinly sliced mushrooms, and chopped green onion. Toss them gently to distribute them evenly.
3. Prepare the Crust: Line your 10-inch pie shell with your chosen pastry. Press the dough gently into the contours of the pan, ensuring there are no air pockets. Trim any excess dough from the edges.
4. Layer the Vegetables: Spoon the vegetable mixture into the prepared pastry shell. Press lightly with a spatula or the back of a spoon to flatten the vegetables evenly into the crust. This ensures a consistent layer throughout the quiche.
5. Mix the Custard: In a separate bowl, whisk together the ricotta cheese, nonfat milk, and lightly beaten eggs until smooth and well combined.
6. Season the Custard: Stir in the grated nutmeg, dried tarragon, crushed rosemary, and freshly ground black pepper to your taste. The nutmeg adds a subtle warmth, while the herbs provide an aromatic depth.
7. Pour the Filling: Carefully pour the ricotta mixture over the vegetable mixture in the pie shell. Ensure the custard evenly covers the vegetables.
8. Bake the Quiche: Place the quiche in the preheated oven. Bake for 30 to 40 minutes, or until the quiche is lightly browned on top and appears set. To check for doneness, insert a knife into the center of the custard. It should come out clean, indicating that the eggs have fully cooked. If the crust begins to brown too quickly, you can loosely tent the edges with aluminum foil.
9. Cool and Serve: Once baked, remove the quiche from the oven. Let it cool on a cooling rack for at least 5 minutes before cutting. This brief resting period allows the custard to firm up further, making for cleaner slices. You can serve it warm or chilled.

Expert Tips & Tricks

As a chef, I’ve learned that a few subtle touches can elevate even the simplest recipe. For this quiche, consider these nuances:

• Moisture Control: Ensure your spinach is thoroughly dried after washing. Excess moisture can lead to a watery quiche. A salad spinner is invaluable for this.
• Mushroom Sauté (Optional but Recommended): For a deeper flavor, you can lightly sauté the mushrooms with a pinch of salt and pepper before adding them to the crust. This releases some of their moisture and intensifies their earthy taste. If you choose to sauté them, allow them to cool slightly before proceeding.
• Ricotta Texture: For an exceptionally smooth custard, you can pass the ricotta through a fine-mesh sieve before mixing it with the other filling ingredients. This removes any excess liquid and ensures a velvety texture.
• Herb Freshness: While dried herbs are convenient and delicious, if you have fresh herbs available, by all means, use them! Chop 1 tablespoon of fresh tarragon and 1 teaspoon of fresh rosemary and add them to the custard for an even brighter flavor profile.
• Crust Perfection: If you’re using a store-bought crust, blind baking it for about 10 minutes before adding the filling can prevent a soggy bottom. This is especially helpful if your filling is particularly wet.

Serving & Storage Suggestions

This ricotta, spinach, and mushroom quiche is wonderfully versatile. It’s a star on its own, but it also pairs beautifully with a crisp green salad dressed with a light vinaigrette. A simple soup, like a creamy tomato or a vegetable broth-based option, also makes a lovely accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover loosely with foil and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat individual slices gently in a skillet over low heat or in a toaster oven. Avoid microwaving, as it can make the crust rubbery and the filling watery.

Nutritional Information

Here’s an estimated nutritional breakdown for a serving of this delicious quiche. Please note that these values are approximate and can vary based on the specific brands and ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	245.9 kcal
Calories from Fat		130 g
Total Fat	14.6 g	22%
Saturated Fat	5.6 g	27%
Cholesterol	89.4 mg	29%
Sodium	245.2 mg	10%
Total Carbohydrate	16.4 g	5%
Dietary Fiber	0.7 g	2%
Sugars	2.2 g	8%
Protein	12.4 g	24%

Variations & Substitutions

While this recipe is a classic for a reason, it’s also a fantastic canvas for creativity.

• Cheese Swap: If ricotta isn’t your favorite, you can experiment with crumbled goat cheese for a tangier profile, or feta cheese for a salty kick. If you desire a richer quiche, a blend of ricotta and cream cheese can be used.
• Vegetable Additions: Feel free to add other finely chopped vegetables like sautéed leeks, wilted kale, or roasted red peppers. Just ensure they are cooked and any excess moisture is removed before adding them to the crust.
• Crust Options: For those seeking a gluten-free option, a pre-made gluten-free pie crust or a homemade crust made with a gluten-free flour blend will work beautifully. Alternatively, a shortcrust pastry made with almond flour can offer a nutty depth.
• Herb Exploration: Don’t be afraid to play with different herbs! Thyme, chives, or even a touch of sage can bring new dimensions to the flavor.

FAQs

Q: Can I make this quiche ahead of time?
A: Yes, you can assemble the quiche (without baking) a day in advance and refrigerate it. For the best results, allow it to come to room temperature for about 30 minutes before baking as directed, or adjust the baking time as needed.

Q: My quiche has a watery filling. What went wrong?
A: This is usually due to excess moisture from the spinach or mushrooms. Ensure all vegetables are thoroughly dried and, if possible, pre-cook and drain any watery vegetables before adding them to the crust.

Q: How do I know when the quiche is fully cooked?
A: The most reliable test is to insert a knife into the center. If it comes out clean, the custard has set. The top should also be lightly golden and the edges should appear firm.

Q: Can I use whole milk or 2% milk instead of nonfat milk?
A: Absolutely. Using whole milk or 2% milk will result in a richer, creamier custard. Nonfat milk is used here for a lighter quiche.

Q: What kind of mushrooms work best?
A: Cremini mushrooms offer a good balance of flavor and texture. Button mushrooms are also a fine choice. For a more intense mushroom flavor, you could incorporate a small amount of dried porcini mushrooms, rehydrated and finely chopped.

Final Thoughts

This ricotta, spinach, and mushroom quiche is more than just a recipe; it’s an invitation to savor simple pleasures. It’s the kind of dish that brings people together, whether for a leisurely brunch, a light supper, or as a delightful addition to a potluck. The earthy mushrooms, the subtle sweetness of the spinach, and the creamy, comforting ricotta, all cradled in a flaky crust, create a symphony of flavors and textures that’s both elegant and approachable. So gather your ingredients, embrace the process, and enjoy the warm, satisfying embrace of this truly wonderful quiche. It’s a taste of home, no matter where you are.