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Italian Spinach Ricotta Quiche


This easy to make quiche is packed with flavor. Feel free to use low-fat ricotta cheese if you want a lighter result, or use some phyllo sheets to replace the pie crust to make a low-carb quiche.













Trans-fat Free


1 pie shell (9 inch)
1 tablespoon butter
1 cup onions
10 ounces spinach
frozen, chopped, thawed
15 ounces ricotta cheese
2 large eggs
red hot pepper sauce
or other brand, as needed, optional
½ teaspoon salt
or as needed
¼ teaspoon black pepper
½ teaspoon nutmeg
¼ cup Parmesan cheese


Heat oven to 400℉ (200℃).

Prick shell and bake for 15 minutes.

Remove from oven .

In a frying pan, melt the butter.

Add the onions and cook until soft.

Squeeze the spinach to remove the moisture and add to the onions and stir.

Remove from heat.

Add remaining ingredients in a large bowl and mix well.

Add spinach and onion mixture and mix well.

Pour into baked shell.

Bake at 350℉ (180℃) F for 40 to 45 minutes or until top is golden brown.

Let cool for 5 minutes, slice and serve warm.

Italian Spinach Ricotta Quiche
Italian Spinach Ricotta Quiche


* not incl. in nutrient facts

Add review




i had a recipe for spinach tart on a robert carrier cookery card which probably dates from the 19 60. 70s It is vastly superior to any other i have tried but have lost the card. can anyone help? It contained frozen spinach cottage cheese cream parmisan and eggs

over 5 years ago


I know it’s been three years but in case you never found that card here is the link:)

over 2 years ago

Thank you

about 1 year ago

Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 24461% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 469mg 20%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 19g
Vitamin A 16% Vitamin C 6%
Calcium 15% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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