Ricotta-Spinach Quiche Recipe

Name: Ricotta-Spinach 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 (I've also used frozen chopped spinach, thawed and squeezed dry with good results); 1 cup thinly sliced mushroom (cultivated or wild); ¼ cup chopped green onion; 1 pastry dough, for a 10 inch (for quiche or tart pan); 2 cups part-skim ricotta cheese; 1 cup nonfat milk; 3 eggs, beaten; ¼ teaspoon grated nutmeg; ⅛ teaspoon rosemary; ¼ teaspoon salt; fresh ground pepper

Servings: persons

2 cups washed dried and finely chopped spinach leaves (I've also used frozen chopped spinach, thawed and squeezed dry with good results)
1 cup thinly sliced mushroom (cultivated or wild)
¼ cup chopped green onion
1 pastry dough, for a 10 inch (for quiche or tart pan)
2 cups part-skim ricotta cheese
1 cup nonfat milk
3 eggs, beaten
¼ teaspoon grated nutmeg
⅛ teaspoon rosemary
¼ teaspoon salt
fresh ground pepper

1
Heat oven to 400 degrees.
2
Mix spinach, mushrooms and green onions in a bowl.
3
Line quiche or tart pan with pastry, pressing and trimming to fit.
4
Spoon vegetable mixture into pastry shell, pressing lightly with fingers to flatten evenly into crust.
5
Combine ricotta, milk and eggs; stir in nutmeg, rosemary, salt and pepper to taste.
6
Pour over spinach mixture.
7
Bake quiche until it is lightly browned and set, 30-40 minutes.
8
Cool at least 5 minutes before cutting into wedges.
9
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 (I've also used frozen chopped spinach, thawed and squeezed dry with good results), 1 cup thinly sliced mushroom (cultivated or wild), ¼ cup chopped green onion, 1 pastry dough, for a 10 inch (for quiche or tart pan), and more.

Yes, Ricotta-Spinach 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 Quiche

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