I made this today for a holiday brunch and it was a huge hit! The flavors are very nice (maybe a touch more salt next time?) and the recipe was fairly easy to follow. I made my own pie crust and used an 11 inch tart pan (it's all I've got) and it filled perfectly to the top and baked up beautifully.
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
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
1 Serving: Calories 268; Fat 16g (52.3% calories from fat); Protein 14g; Carbohydrate 18g; Dietary Fiber 2g; Cholesterol 108mg; Sodium 473mg
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