Ricotta-Spinach-Mushroom Quiche Recipe

Name: Ricotta-Spinach-Mushroom Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups washed dried and finely chopped spinach leaves; 1 cup thinly sliced mushroom; 1/4 cup chopped green onion; 1 10-inch pie shell (for quiche or tart pan); 2 cups part-skim ricotta cheese; 1 cup nonfat milk; 3 eggs, beaten; 1/4 teaspoon grated nutmeg; 1/4 teaspoon dried tarragon; 1/8 teaspoon crushed rosemary; fresh ground pepper

Servings: persons

2 cups washed dried and finely chopped spinach leaves
1 cup thinly sliced mushroom
1/4 cup chopped green onion
1 10-inch pie shell (for quiche or tart pan)
2 cups part-skim ricotta cheese
1 cup nonfat milk
3 eggs, beaten
1/4 teaspoon grated nutmeg
1/4 teaspoon dried tarragon
1/8 teaspoon crushed rosemary
fresh ground pepper

1
Heat oven to 400u00b0.
2
Mix spinach, mushrooms and green onions in a bowl; line a quiche or tart pan with pastry, pressing and trimming to fit; spoon vegetable mixture into pastry shell, pressing lightly to flatten evenly into crust.
3
Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
4
Bake quiche until it is lightly browned and set, 30-40 minutes; a knife inserted into the center of the custard should come out clean.
5
Cool at least 5 minutes before cutting into wedges to serve warm or chilled.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups washed dried and finely chopped spinach leaves, 1 cup thinly sliced mushroom, 1/4 cup chopped green onion, 1 10-inch pie shell (for quiche or tart pan), and more.

Yes, Ricotta-Spinach-Mushroom Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta-Spinach-Mushroom Quiche

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