Keto Spinach & Ricotta Quiche Recipe
This Keto Spinach & Ricotta Quiche is soft, creamy, and deeply satisfying without a crust. Packed with spinach, rich ricotta, and cheese, it’s a low-carb dish that works for any meal of the day. Easy to make, meal-prep friendly, and full of flavor, it’s a recipe you’ll come back to again and again.
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.