Spinach & Ricotta Quiche
.
Yield
8 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
spinach
fresh, or 1 package frozen, thawed |
|
| 1 | cups |
ricotta cheese
|
|
| 1 | x |
nutmeg
grated |
*
|
| 1 | cups |
Parmesan cheese
grated |
|
| 1 | cup |
cream
|
|
| 1 | cup |
milk
|
|
| 4 | large |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
spinach
fresh, or 1 package frozen, thawed |
|
| 237 | ml |
ricotta cheese
|
|
| 1 | x |
nutmeg
grated |
*
|
| 237 | ml |
Parmesan cheese
grated |
|
| 237 | ml |
cream
|
|
| 237 | ml |
milk
|
|
| 4 | large |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Line a deep 10-inch quiche pan with your favorite rich tart pastry.
Wash spinach and cook a few minutes.
Squeeze out all water and chop (approximately ¾ cup).
Combine Ricotta cheese, nutmeg and ½ cup Parmesan cheese.
Spread over bottom of pastry shell.
Beat eggs lightly.
Combine with cream and milk.
Season with salt and pepper and pour over Ricotta cheese- spinach mixture.
Sprinkle remaining cheese over top.
Bake in 375℉ (190℃) oven for 30 minutes until puffed and set.
Let quiche rest 5 to 10 minutes before serving.
