Ricotta Spinach Quiche
This Ricotta Spinach Quiche is the perfect dish for any occasion—whether it’s a weekend brunch, a light family dinner, or a quick workday lunch. Creamy ricotta and fresh spinach are baked with wholesome eggs into a golden, savory pie that’s both satisfying and nourishing. Slice it up and wrap portions individually for a convenient, protein-packed meal you can enjoy on the go
Ingredients
1 unbaked Pie Shell, 9-inch
1 small onion, minced
½ teaspoon Salt
1/8 teaspoon black pepper
1 cup Milk, lowfat 1%
4 Eggland's Best eggs, large (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
Preparation
- 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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 268 |
| Fat | 16g |
| Saturated Fat | 7g |
| Cholesterol | 108mg |
| Sodium | 494mg |
| Carbohydrates | 18g |
| Dietary Fiber | 3g |
| Protein | 15g |
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