Meatless Monday: Spinach Ricotta Quiche
By: Leah Rodrigues
Published: May 7, 2012

This spinach and ricotta quiche is a rich dish that can be enjoyed at any time of the day.  Spinach is cooked with onions before being mixed with plenty of ricotta cheese, eggs, and Parmesan.  The secret ingredient in this recipe is the nutmeg.  The flavor is not pronounced but it adds a background spice to the quiche that makes it stand out.  When purchasing nutmeg, it is better to get a whole nutmeg and grate it yourself as opposed to the buying the pre-ground stuff.  Spinach and ricotta quiche is easy, delicious, and a satisfying meatless meal.
 
Spinach Ricotta Quiche
 
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
 
Directions:
 








Cook spinach, drain. Saute onion in butter. Stir in spinach, salt, nutmeg and pepper.


   
In large bowl combine Ricotta cheese and Parmesan cheese, light cream and eggs; mix. Stir into spinach mixture.


   
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.

Cook spinach, drain. Saute onion in butter. Stir in spinach, salt, nutmeg and pepper.


     
In large bowl combine Ricotta cheese and Parmesan cheese, light cream and eggs; mix. Stir into spinach mixture.


     
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.

Comments:
madhuri
May 14, 2012

Im pure vegetarian, cant use egg in this recipe..Is their any substitute of egg for this dish..