Broccoli, Spinach and Ricotta Quiche

Here is a rather superb recipe for broccoli, spinach, and ricotta quiche.

Vibrant broccoli and spinach with extra mature Cheddar and creamy ricotta, all held within golden shortcrust pastry. Try pairing with a straightforward cherry tomato and basil salad, to provide a tangy contrast to the creamy free range egg and cheese filling. Serve this for the King’s Coronation or Mother’s Day. It is a fitting alternative to Quiche Lorraine.

 Serves 6 people.


  • 1 pre-made pie crust dough – check out our famous shortcrust pastry recipe for this key part of the recipe.
  • 1 cup chopped broccoli florets
  • 1 cup fresh spinach leaves
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded extra mature Cheddar cheese or mozzarella cheese
  • 4 eggs – free range if possible.
  • 1/2 cup milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder


  1. Preheat your oven to 375°F (190°C).
  2. Place the pie crust in a 9-inch pie dish and press it firmly into the bottom and up the sides of the dish. Use a fork to prick the bottom of the crust all over.
  3. In a large bowl, mix together the broccoli florets, spinach leaves, ricotta cheese, and shredded mozzarella cheese.
  4. In another bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
  5. Pour the egg mixture into the bowl with the broccoli and cheese mixture and stir until everything is evenly combined.
  6. Pour the mixture into the prepared pie crust.
  7. Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
  8. Let the quiche cool for 10-15 minutes before slicing and serving.
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