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There’s something deeply comforting about a warm slice of quiche. It’s soft, creamy, lightly savory, and somehow feels like a slow morning—even if you’re eating it on a busy weekday. This Keto Spinach & Ricotta Quiche was born from that exact craving: wanting a cozy, café-style dish that feels indulgent, but still fits perfectly into a low-carb, keto lifestyle.
I’ve always loved quiche, but traditional versions come with a buttery crust that, while delicious, doesn’t always love us back on keto. So I set out to create a crustless quiche that still feels rich, satisfying, and special—one that doesn’t taste like it’s missing anything. And after a few test bakes, this spinach and ricotta version became a clear favorite.
It’s light yet filling, ultra creamy without being heavy, and packed with flavor from simple, wholesome ingredients. Whether you’re looking for a keto breakfast, a brunch centerpiece, or an easy weeknight dinner that reheats beautifully, this recipe fits the bill.
Why You’ll Love This Recipe
Here’s why this keto spinach & ricotta quiche deserves a regular spot in your kitchen:
- 🥚 Ultra creamy texture – Thanks to ricotta, eggs, and cream.
- 🥬 Nutrient-packed – Spinach adds fiber, vitamins, and color.
- 🧀 Crustless & low carb – All the flavor, none of the carbs.
- ⏱️ Easy to make – Simple prep, mostly hands-off baking.
- 🍽️ Versatile – Perfect for breakfast, brunch, lunch, or dinner.
- ❄️ Meal-prep friendly – Stores and reheats beautifully.
- 💚 Keto-approved – Low net carbs, high fat, satisfying portions.
- 👨👩👧👦 Family friendly – Even non-keto eaters enjoy it.
My Personal Experience
The first time I made this quiche, it was meant to be a “use-what-you-have” kind of recipe. I had a tub of ricotta in the fridge, a bag of spinach that needed attention, and a craving for something savory that wasn’t eggs-on-a-plate again.
I remember pulling it out of the oven and noticing how gently it puffed, with just a hint of golden color on top. Once it cooled slightly, I sliced into it—and that’s when I knew this recipe was a keeper. The inside was creamy but set, rich without being dense, and the spinach balanced the cheese perfectly.
Since then, I’ve made it:
- For lazy weekend brunches
- As a light dinner with salad
- For guests who “don’t eat keto” (they never notice)
- As a make-ahead breakfast for busy weeks
It’s one of those recipes that quietly becomes part of your routine.
Required Equipment
Baking Dish or Pie Pan
You’ll need an 8–9 inch pie dish or baking dish.
- A ceramic or glass dish works best for even baking.
- Lightly greasing prevents sticking.
Mixing Bowl
A medium mixing bowl is perfect for combining eggs, dairy, and seasoning.
- Use one large enough to whisk comfortably.
Whisk
A whisk helps create a smooth, airy egg mixture.
- It prevents streaks of egg whites or yolks.
Knife & Cutting Board
For prepping spinach and any optional add-ins.
- Chop spinach finely to distribute evenly.
Skillet (Optional)
Useful for wilting spinach and removing excess moisture.
- Helps prevent a watery quiche.
Ingredients & Substitutions
Full Ingredient List (6 servings)
- 4 large eggs
- 1 cup whole-milk ricotta cheese
- ½ cup heavy cream
- 1½ cups fresh spinach, finely chopped
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil or butter
- 1 small garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon chili flakes (optional)
Why Each Ingredient Matters
- Eggs – Provide structure and protein.
- Ricotta cheese – Adds creaminess and a light, fluffy texture.
- Heavy cream – Enhances richness and mouthfeel.
- Spinach – Adds color, nutrients, and freshness.
- Mozzarella – Gives gentle stretch and melt.
- Parmesan – Adds depth and savory balance.
- Garlic – Enhances overall flavor.
- Nutmeg – Classic with ricotta; subtle warmth.
- Salt & pepper – Essential seasoning balance.
Substitutions & Adjustments
- Ricotta → Cottage cheese (blended smooth)
- Spinach → Swiss chard or kale (finely chopped)
- Mozzarella → Gruyère or provolone
- Heavy cream → Half heavy cream, half almond milk (lighter texture)
How to Make Keto Spinach & Ricotta Quiche
Step 1: Preheat and Prepare the Dish
Preheat oven to 350°F (175°C). Grease your baking dish lightly.
Step 2: Wilt the Spinach
Heat olive oil in a skillet over medium heat. Add garlic, then spinach. Cook until wilted and moisture evaporates. Cool slightly.
Step 3: Mix the Egg Base
In a bowl, whisk eggs until smooth. Add ricotta and heavy cream. Whisk until creamy and well combined.
Step 4: Add Cheese and Seasoning
Stir in mozzarella, Parmesan, salt, pepper, nutmeg, and chili flakes if using.
Step 5: Fold in Spinach
Add cooled spinach and gently fold to distribute evenly.
Step 6: Bake
Pour mixture into prepared dish. Smooth top.
Bake 35–40 minutes, until center is set and edges lightly golden.
Step 7: Rest and Slice
Let rest 10 minutes before slicing. This helps the quiche set cleanly.
Common Mistakes to Avoid
- Using wet spinach → leads to watery quiche
- Overbaking → dry, rubbery texture
- Underseasoning → bland flavor
- Cutting too early → messy slices
Pro Tips for Best Results
- Drain spinach thoroughly.
- Let ingredients come to room temperature.
- Rest before slicing.
- For extra browning, broil 1–2 minutes at the end.
Keto Benefits of Spinach
Spinach is:
- Very low in net carbs
- High in fiber and micronutrients
- Rich in antioxidants
- Perfect for volume without carb load
It’s ideal for keto meals that need color, nutrition, and balance.
Variations You Can Try
Herbed Spinach Ricotta Quiche
Add fresh basil, thyme, or parsley.
Cheesy Spinach Quiche
Increase mozzarella or add sharp cheddar.
Spicy Version
Add chili flakes or diced green chili.
Air Fryer Option
Bake at 320°F (160°C) for 20–25 minutes in an air-fryer-safe dish.
Tips for This Recipe
- Serve warm or room temperature.
- Pair with a fresh salad.
- Excellent for meal prep.
- Reheat gently to keep it creamy.
Optional Additions
- Sun-dried tomatoes (small amount)
- Olives
- Mushrooms (sautéed)
- Chicken or turkey bacon (pre-cooked)
Serving Ideas
Serve with:
- Keto bread
- Green salad
- Roasted vegetables
- Brunch spreads
- Light soups
Storage Recommendations
Fridge:
Store covered for 3–4 days.
Freezer:
Freeze slices up to 1 month.
Reheating:
- Oven: 300°F for 10 minutes
- Air fryer: 320°F for 4–6 minutes
Frequently Asked Questions
1. Is this quiche really keto?
Yes—low carb, crustless, and keto-friendly.
2. Can I make it dairy-free?
Texture will change, but dairy-free ricotta and cream alternatives can work.
3. Can I use frozen spinach?
Yes—thaw and squeeze very dry.
4. Why is my quiche watery?
Spinach wasn’t drained enough or overbaked then cooled too fast.
5. Can I double the recipe?
Yes—use a larger dish and add bake time.
6. Is it good cold?
Surprisingly, yes. Great for lunchboxes.
Nutritional Breakdown (Per Serving)
Approximate values (1 of 6 servings):
- Calories: ~290
- Protein: ~13 g
- Fat: ~24 g
- Total Carbs: ~4 g
- Fiber: ~1.5 g
- Net Carbs: ~2.5 g
Recipe Snapshot
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: ~50 minutes
- Course: Breakfast / Brunch / Dinner
- Cuisine: Keto / Low Carb
- Servings: 6
- Calories: ~290
Keto Spinach & Ricotta Quiche Recipe
Ingredients
- Eggs – 4 large
- Ricotta cheese whole milk – 1 cup (225 g)
- Heavy cream – ½ cup 120 ml
- Spinach fresh, finely chopped – 1½ cups (about 45–50 g)
- Mozzarella cheese shredded – ½ cup (55 g)
- Parmesan cheese finely grated – ¼ cup (25 g)
- Garlic minced – 1 small clove
- Olive oil – 1 tablespoon
Seasonings
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- Nutmeg optional – ¼ teaspoon
- Chili flakes optional – ¼ teaspoon
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your baking dish or pie pan with olive oil or butter. Make sure the sides are coated so the quiche releases easily after baking.
- Heat a skillet over medium heat and add the olive oil. Once warm, add the minced garlic and cook for a few seconds until fragrant. Add the chopped spinach and sauté until fully wilted and most of the moisture has cooked off. Remove from heat and let the mixture cool slightly so it doesn’t scramble the eggs later.
- In a mixing bowl, crack in the eggs and whisk until the yolks and whites are fully blended. Add the ricotta cheese and heavy cream, then whisk again until the mixture is smooth, creamy, and evenly combined.
- Stir in the shredded mozzarella, grated Parmesan, salt, black pepper, and any optional seasonings such as nutmeg or chili flakes. Mix gently until the cheeses and seasonings are evenly distributed throughout the egg mixture.
- Add the cooled spinach and garlic mixture to the bowl. Fold it in gently using a spatula so the spinach is evenly spread without deflating the mixture or breaking it down too much.
- Pour the quiche mixture into the prepared baking dish and use a spoon or spatula to smooth the top into an even layer. Tap the dish lightly on the counter to release any air bubbles.
- Place the dish in the preheated oven and bake for 35–40 minutes, or until the edges are set, the center no longer looks wet, and the top is lightly golden. A knife inserted near the center should come out mostly clean.
- Remove the quiche from the oven and let it rest for 10 minutes before slicing. This allows it to firm up and makes cutting cleaner. Slice and serve warm, or allow it to cool slightly and enjoy.
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