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Ricotta Spinach Quiche

Yield 8 servings


  • 1 unbaked Pie Shell, 9-inch
  • 1 small Onion, minced
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 1 cup Milk, lowfat 1%
  • 4 Large Eggland's Best eggs, lightly beaten
  • 2 (10 oz.) packages Frozen Chopped Spinach
  • 1 tablespoon Canola
  • 1/4 teaspoon Nutmeg
  • 1 pound Ricotta Cheese, part-skim
  • 1/4 cup grated Parmesan Cheese

How to Make It

  1. Microwave spinach according to directions on box. Drain very well, using paper towels, to remove all of the water.

    Preheat oven to 425 degrees F.

    Saute onion in oil. Stir in spinach, salt, nutmeg and pepper.

    In a large bowl, combine ricotta cheese and parmesan cheese, milk and eggs and mix well. Stir into spinach mixture.

    Pour into pastry shell. Bake 15 minutes.

    Reduce heat to 325 degrees F and bake an additional 50 minutes until set.

    Vegetarian, Ready in 1 hour and a half, recipe by Eggland's Best

    Nutritional Information
    1 Serving: Calories 268; Fat 16g (3% calories from fat); Protein 14g; Carbohydrate 18g; Dietary Fiber 2g; Cholesterol 108mg; Sodium 473mg