Ricotta Spinach Quiche
The perfect dish dish for anytime! Slice this up and wrap individually to bring on the go for a delicious lunch during your work day.
10 mins Cook Time
50 mins Yield: 8 servings
- 1 unbaked Pie Shell, 9-inch
- 1 small Onion, minced
- ½ 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 Oil
- ¼ 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.
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