RICOTTA-SPINACH-MUSHROOM QUICHE
This is really nice for a healthy, meatless meal. Use whatever crust you'd like....homemade or store-bought. I usually serve a salad or soup with this quiche.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°.
- Mix spinach, mushrooms and green onions in a bowl; line a quiche or tart pan with pastry, pressing and trimming to fit; spoon vegetable mixture into pastry shell, pressing lightly to flatten evenly into crust.
- Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
- Bake quiche until it is lightly browned and set, 30-40 minutes; a knife inserted into the center of the custard should come out clean.
- Cool at least 5 minutes before cutting into wedges to serve warm or chilled.
Nutrition Facts : Calories 245.9, Fat 14.6, SaturatedFat 5.6, Cholesterol 89.4, Sodium 245.2, Carbohydrate 16.4, Fiber 0.7, Sugar 2.2, Protein 12.4
CRUSTLESS SPINACH RICOTTA QUICHE
This dish is great, especially if your a fan of spinach like I am. The dill weed adds a nice "spring-like" flavor
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Grease a 9" pie dish.
- Steam the fresh spinach until just wilted.
- (Or thaw frozen spinach and steam for about 5 minutes).
- Press the water out of the cooked spinach and set aside.
- Heat the oil in a small skillet and cook the onions until soft but not brown.
- Combine the ricotta cheese, eggs, dill, pepper, and nutmeg in a large bowl.
- Add the prepared spinach, tomatoes, and onions.
- Mix thoroughly and place mixture into the pie pan.
- Sprinkle Parmesan cheese over the top and bake for about 30-35 minutes.
- Let the quiche cool for 5 or 10 minutes before serving.
Nutrition Facts : Calories 134.4, Fat 8.8, SaturatedFat 4.3, Cholesterol 76.2, Sodium 214.6, Carbohydrate 6.1, Fiber 2, Sugar 1.8, Protein 8.9
RICOTTA QUICHE
Bake up our double-crust Ricotta Quiche today and enjoy it with the family. This Ricotta Quiche is filled with eggs, Parmesan cheese, spinach and ham.
Provided by My Food and Family
Categories Dairy
Time 1h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Shape 2/3 of the pastry into large ball; shape remaining pastry into small ball, pinching off small piece to use for decorating. Place larger ball on floured surface; roll out to 5-inch circle. Place on bottom of 9-inch springform pan; press pastry firmly onto bottom of pan to completely cover bottom of pan and about 1 inch up side of pan. Set aside.
- Separate 1 of the eggs; set egg white aside. Place egg yolk, remaining 3 whole eggs, the ricotta cheese, spinach, Parmesan cheese, mustard, onion and pepper in large bowl. Beat with electric mixer on medium speed until well blended. Stir in ham; spoon into crust.
- Place small ball of pastry on floured surface; roll into 9-inch circle. Place over filling; press lightly into top edge of pastry around side of pan to seal. Roll out remaining piece of dough; cut out leaf shapes from pastry with sharp knife. Arrange on top of pastry. Cut several slits in top of pie to allow steam to escape. Beat reserved egg white until foamy; brush over pastry.
- Bake 1 hour or until golden brown. Serve warm. Store leftover pie in refrigerator.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 125 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 0.5786 g, Sugar 0 g, Protein 16 g
SPINACH-RICOTTA QUICHE
This savory quiche is perfect for breakfast, brunch, lunch, or served with a side salad for a light dinner. It's light and fluffy with a creamy texture, and bursting with delicious flavors!
Provided by Kim's Cooking Now
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
- Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
- Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
- Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
- Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
- Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 13.9 g, Cholesterol 142.1 mg, Fat 23.9 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 11.2 g, Sodium 411.7 mg, Sugar 0.8 g
RICOTTA-SPINACH QUICHE
Make and share this Ricotta-Spinach Quiche recipe from Food.com.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees.
- Mix spinach, mushrooms and green onions in a bowl.
- Line quiche or tart pan with pastry, pressing and trimming to fit.
- Spoon vegetable mixture into pastry shell, pressing lightly with fingers to flatten evenly into crust.
- Combine ricotta, milk and eggs; stir in nutmeg, rosemary, salt and pepper to taste.
- Pour over spinach mixture.
- Bake quiche until it is lightly browned and set, 30-40 minutes.
- Cool at least 5 minutes before cutting into wedges.
- Serve warm or chilled.
Nutrition Facts : Calories 483.9, Fat 28.7, SaturatedFat 11.1, Cholesterol 198, Sodium 631, Carbohydrate 31.8, Fiber 2.4, Sugar 4.4, Protein 24.7
LEEK, RICOTTA & GRUYèRE TART
Ricotta gives this quiche a lovely, light cheese-cakey texture - leftovers make a great packed lunch
Provided by Silvana Franco
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork and line with baking parchment and baking beans. Sit the tin on a baking sheet and bake for 10 mins, then remove beans and parchment and return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.
- Meanwhile, melt the butter in a large pan and gently cook the leeks for 10 mins until softened. Beat together the ricotta, cream, eggs, tarragon, a little salt and plenty of black pepper. Stir in the leeks and all but a handful of the cheese.
- Pour the mixture into the tart case and scatter over the remaining cheese. Bake for 25-30 mins until golden and set. Leave to settle for 5 mins, then carefully remove from the tin and allow to cool a little on a wire rack. Serve warm.
Nutrition Facts : Calories 467 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
RICOTTA, MOZZARELLA AND HAM QUICHE
From a promo booklet of an Italian brand of saffron, this looked appealing but very easy, I haven't tried it but will soon
Provided by AdriMicina
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 200°C, grease an ovenproof pie dish In a bowl whip eggs and saffron, blend in ricotta, ham, cubed mozzarella and parmesan.
- Season with salt and pepper to taste Pour mixture in pastry shell and bake until pastry is golden and filling set, about 20 minutes Let cool a little and serve with a salad.
Nutrition Facts : Calories 417.2, Fat 27.7, SaturatedFat 12, Cholesterol 172.1, Sodium 965.7, Carbohydrate 16, Fiber 1.1, Sugar 0.7, Protein 25.1
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