Ricotta Spinach Quiche


Photo: flickr user alexandralee

Yield:

4.0 servings

Added:

December 10, 2009

Creator:

Anonymous

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Ingredients

1 unbaked 9 inch pie shell
1 sm. onion, minced
1/2 teaspoon salt
Dash black pepper
1 cup light cream
3 eggs (slightly beaten)
2 pkgs. (10 oz. each) frozen chopped spinach
3 tablespoons butter
1/4 teaspoon nutmeg
1 pound Ricotta cheese
1/4 cup grated Parmesan cheese

Preparation

1
Cook spinach, drain. Saute onion in butter. Stir in spinach, salt, nutmeg and pepper.
2
In large bowl combine Ricotta cheese and Parmesan cheese, light cream and eggs; mix. Stir into spinach mixture.
3
Pour in pastry shell. Bake 425 degrees 15 minutes. Reduce heat to 325 degrees 40 minutes or until custard is set. Insert knife to see if it comes out clean.

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