Spinach Zucchini Ricotta Quiche Recipe

Name: Spinach Zucchini Ricotta Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pie crust; 3 tablespoons butter; 1 medium onion, chopped; 1 (10 ounce) bag fresh spinach; 1 zucchini, chopped; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 (15 ounce) container ricotta cheese; 8 ounces mozzarella cheese or 8 ounces monterey jack cheese, grated; 1/2 cup grated parmesan cheese; 3 large eggs, beaten to blend

Servings: persons

pie crust
3 tablespoons butter
1 medium onion, chopped
1 (10 ounce) bag fresh spinach
1 zucchini, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) container ricotta cheese
8 ounces mozzarella cheese or 8 ounces monterey jack cheese, grated
1/2 cup grated parmesan cheese
3 large eggs, beaten to blend

1
Preheat oven to 350u00b0F.
2
Melt butter in heavy large skillet over medium heat. Add onion and saute until tender, about 8 minutes. Mix in spinach and saute until wilted, about 2 minutes. Add zucchini and continue to cook until almost all liquid from spinach evaporates, about 3-4 minutes.Set aside to cool slightly.
3
In a large bowl, combine ricotta, mozzarella and Parmesan cheeses. Mix in eggs. Add cooled spinach mixture; blend well.
4
Spoon cheese mixture into pie crust and smooth the top. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.

457

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: pie crust, 3 tablespoons butter, 1 medium onion, chopped, 1 (10 ounce) bag fresh spinach, and more.

Yes, Spinach Zucchini Ricotta 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.

Spinach Zucchini Ricotta Quiche

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