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Photo of Spinach and ricotta quiche by WW

Spinach and ricotta quiche

Total Time
1 hr
15 min
45 min
A quarter of this quiche is more than enough to satisfy. Served with a fresh green salad, it’s perfect for a weekend lunch or weeknight dinner


Reduced-fat puff pastry

1 sheet(s), partially thawed

Olive oil

2 tsp

Brown onion

1 medium, finely chopped


1 clove(s), crushed

Water spinach

160 g, (or frozen, partially thawed)

Reduced-fat ricotta cheese

¾ cup(s), (150g)

Grated parmesan cheese

½ cup(s), (40g)


4 medium

Reduced-fat milk

¼ cup(s), (60ml)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 22cm (base measurement) fluted flan tin with oil. Line tin with pastry and trim excess.
  2. Place tin on a baking tray. Cover pastry with baking paper and fill with pie weights, uncooked rice or dried beans (see note). Bake for 15 minutes. Remove weights and paper and bake for 5 minutes or until pastry is golden.
  3. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds.
  4. Squeeze excess moisture from spinach. Place spinach, onion mixture, ricotta and parmesan in a bowl. Whisk eggs and milk in a jug until combined. Season with salt and freshly ground black pepper. Sprinkle spinach mixture over pastry case. Pour over egg mixture. Bake for 25–30 minutes or until pastry is golden and filling is set. Stand quiche in tin for 5 minutes before cutting into quarters. Serve.


SERVING SUGGESTION: salad of mesclun lettuce mix, cherry tomatoes and cucumber, plus avocado.Ceramic pie weigths are available from homeware stores.