Spinach Ricotta Quiche
User Reviews
4.9
Spinach Ricotta Quiche
Description
This Spinach Ricotta Quiche begins with a refrigerated deep dish pie crust rolled out and pressed into a pie dish, then pricked and par-baked to prevent sogginess. A filling is prepared by mixing beaten eggs with fresh chopped baby spinach, skim milk, parmesan cheese, fresh chopped basil, and salt. This mixture is poured into the warm crust.
Dollops of ricotta cheese combined with shredded mozzarella and extra parmesan are placed over the filling, then topped with halved grape or cherry tomatoes. Foil is used along the crust edges to prevent burning during baking. The quiche is baked on a cookie sheet on the middle rack until the filling is set and the crust edges are golden.
The quiche has a rich but balanced texture from the blend of cheeses and custard-like eggs, complemented by tender spinach and fresh tomatoes. It works well for brunch, lunch, or a light dinner and pairs nicely with simple greens or soup.
Ingredients
- DOUGH 9-inch, deep dish pie crust, refrigerated, for 1
- 7 egg beaten, large
- 2 cups spinach 1 1/2 ounces, fresh baby, chopped
- 2/3 cup milk skim
- 6 tablespoons Parmesan Cheese grated
- 3 tablespoons basil chopped, fresh
- 1/4 teaspoon kosher salt
- 1/2 cup ricotta cheese part skim
- 1/3 cup mozzarella cheese part skim, shredded
- 3/4 cups grape tomatoes halved, or cherry tomatoes
Instructions
- Preheat oven to 350 degrees Farenheit.
- Roll the dough out on a well-floured work surface until it’s approximately 11 to 12-inches in diameter.
- Transfer it to a 9-inch metal or glass pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
- Prick the bottom of the pie crust with the tines of a fork. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked.
- Meanwhile in a large mixing bowl combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; mix well.
- Pour mixture into the par-baked pie crust.
- In a small bowl combine ricotta with mozzarella and remaining parmesan.
- Dollop the ricotta all around and top and place tomatoes around the cheese.
- Place foil on the edges of the crust to prevent them from burning.
- Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
- Let cool before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 225kcal | 11% |
| Carbohydrates | 15.5g | 5% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 178mg | 59% |
| Sodium | 366.5mg | 15% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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