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Spinach and Ricotta Quiche

A “Quiche” is primarily a French tart recipe but the name originated from a German word “Kuchen” meaning cake. Later the French went on to enhance the dish using their indigenous flavours and the first “Quiche Lorraine” was developed.
Prep Time 20 mins
Cook Time 20 mins
Course Lunch
Cuisine International
Servings 17 quiche


  • 100 grams spinach boiled ,fresh or frozen
  • 100 grams ricotta or fresh paneer
  • 2 large eggs or
  • 3 medium eggs
  • Salt to taste
  • pepper to taste
  • 1 teaspoon oregano
  • 1 teaspoon chopped basil


  • 1 cup Instant Oats toasted
  • ¼ cup flaxseed meal
  • cup melted butter /coconut oil
  • Salt to taste
  • cup mozzarella cheese to garnish


  • In a bowl crush ricotta with a fork to a smooth paste and add the chopped boil spinach.
  • Mix the two and crack the eggs. Beat them well together and add salt,pepper and oregano.keep aside .
  • In another bowl mix the oats ,flaxseed meal and the melted butter .Add 2 tablespoons and mix well.
  • Empty the oats mixture in a 7’’ loose bottom pie dish.
  • Press well at the bottom all the way to the sides.
  • Pour the prepared spinach mixture into the prepared oats tart shell.
  • Add the chopped basil leaves.
  • Top it with mozzarella cheese ,
  • Bake for 20 minutes at 180 degrees.
  • Remove the crust once it is golden.
  • Cool for 10 minutes and demould.
  • Serve warm or cold along with a side salad.
Keyword guleten free,