How To Make Spinach Ricotta Quiche
This vegetarian ricotta quiche recipe is a great addition to your savory breakfast options. It has fresh spinach, tomatoes, and basil.
Serves:
Ingredients
- 1Dough,(for 9-inch, deep dish pie crust), refrigerated
- 7large eggs,beaten
- 2cupsbaby spinach,(1½ oz), chopped, fresh
- ⅔cupskim milk
- 6tbspparmesan,grated
- 3tbspbasil,fresh chopped
- ¼tspkosher salt
- ½cupricotta,part skim
- ⅓cupmozzarella,part skim, shredded
- ¾cupsgrape tomatoes,or cherry tomatoes, halved
Instructions
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Preheat oven to 350 degrees F.
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Roll the dough out on a well-floured work surface until it’s approximately 11 to 12 inches in diameter.
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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 ½-inch overhanging. Then fold/crimp the overhanging dough.
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Prick the bottom of the pie crust with the tines of a fork. Transfer the pie crust to a pre-heated oven and bake for 10 to 15 minutes, until par-baked.
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Meanwhile, in a large mixing bowl, combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; mix well.
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Pour mixture into the par-baked pie crust.
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In a small bowl combine ricotta with mozzarella and remaining parmesan.
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Dollop the ricotta all around and top and place tomatoes around the cheese.
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Place foil on the edges of the crust to prevent them from burning.
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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.
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Let cool before serving.
Nutrition
- Calories: 219.05kcal
- Fat: 10.10g
- Saturated Fat: 4.69g
- Trans Fat: 0.02g
- Monounsaturated Fat: 3.24g
- Polyunsaturated Fat: 1.39g
- Carbohydrates: 17.12g
- Fiber: 1.04g
- Sugar: 1.99g
- Protein: 14.22g
- Cholesterol: 179.49mg
- Sodium: 388.56mg
- Calcium: 232.78mg
- Potassium: 207.89mg
- Iron: 1.89mg
- Vitamin A: 160.82µg
- Vitamin C: 3.33mg
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