Meatless Monday: Spinach Ricotta Quiche
By: Leah Rodrigues
Published: May 20, 2013

Spinach ricotta quiche is a meatless meal you can enjoy for breakfast, lunch, or dinner.  This easy recipe is made from a base of eggs, spinach, and ricotta cheese.  Feel free to add other vegetable you have on hand.  If you are serving this quiche later in the day, pair it with a simple green salad.
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.