Spinach Ricotta Quiche

by Сашка

This easy vegetarian quiche recipe is made with spinach, ricotta cheese, eggs, tomatoes and basil. Perfect for breakfast, lunch or brunch or serve it with a salad for a light dinner.

Spinach Ricotta Quiche

You may have tried my chicken quiche recipe a few weeks ago, it’s the same basic quiche recipe which is so versatile, you can swap just about anything except the milk and eggs. Here I went for summer flavors I love, inspired from my father in laws Italian frittata which he makes with ricotta, delicious!

Other quiche recipes I love are Crustless Broccoli Cheddar Quiche and Petite Crustless Veggie and Turkey Quiche which are a perfect for a gluten free bunch option!

Spinach Ricotta Quiche

Spinach Ricotta Quiche

How To Make a Lighter Quiche

This quiche recipe starts with a refrigerated pie dough but you can speed things up with a pre-baked shell. If you use unbaked dough, you’ll want to prick the dough with a fork all over once it’s in a pie dish and partially bake it before adding the eggs and filling.

Quiche Variations:

  • For a low-carb option you can omit the pie crust and add more eggs and filling. Spray the pie dish with cooking spray before adding the eggs.
  • Add a few cooked links of Italian chicken sausage removed from the casings.
  • Add roasted peppers or artichokes.

You May Also Enjoy:

Spinach Ricotta Quiche

 

Spinach Ricotta Quiche

Spinach Ricotta Quiche

 

Spinach Ricotta Quiche

Spinach Ricotta Quiche

4.93 from 148 votes 6 Cals:225 Protein:12 Carbs:15.5 Fat:13 This easy vegetarian quiche recipe is made with spinach, ricotta cheese, eggs, tomatoes and basil. Perfect for breakfast, lunch or brunch or serve it with a salad for a light dinner. Course: Breakfast, Brunch Cuisine: Italian

Spinach Ricotta Quiche

Prep: 25 minutes minsCook: 55 minutes minsTotal: 1 hour hr 20 minutes mins Print Rate Pin Save Saved! WW Points Yield: 8 servings Serving Size: 1 slice 1x2x3x

Ingredients

  • refrigerated Dough for 1, 9-inch, deep dish pie crust
  • 7 large eggs, beaten
  • 2 cups chopped fresh baby spinach, 1 1/2 ounces
  • 2/3 cup skim milk
  • 6 tablespoons grated parmesan
  • 3 tablespoons chopped fresh basil
  • 1/4 teaspoon kosher salt
  • 1/2 cup part skim ricotta
  • 1/3 cup part skim shredded mozzarella
  • 3/4 cups halved grape 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.

Video

Nutrition

Serving: 1 slice, Calories: 225 kcal, Carbohydrates: 15.5 g, Protein: 12 g, Fat: 13 g, Saturated Fat: 6 g, Cholesterol: 178 mg, Sodium: 366.5 mg, Fiber: 0.5 g, Sugar: 1 g

Read also:
Insanely Moist Blueberry Oatmeal Muffins

Related Posts