Ricotta-Spinach Quiche
This Ricotta-Spinach Quiche is the perfect dish for a quick and nutritious lunch or snack, offering a delightful blend of greens, mushrooms, and creamy ricotta cheese. It’s simple to prepare, with a savory, flavorful filling, making it a great choice for brunch or any time you’re craving something both satisfying and light. Whether served warm or chilled, this quiche will become a go-to recipe for busy days when you need something healthy yet delicious in under an hour.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4-6
Ingredients
| Ingredient | Quantity |
|---|---|
| Mushrooms, sliced | 2 |
| Green onions, chopped | 1 |
| Part-skim ricotta cheese | 1/4 cup |
| Nonfat milk | 1 cup |
| Eggs | 2 |
| Nutmeg | 1/4 tsp |
| Rosemary | 1/8 tsp |
| Salt | 1/4 tsp |
| Fresh ground pepper | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 483.9 kcal |
| Total Fat | 28.7 g |
| Saturated Fat | 11.1 g |
| Cholesterol | 198 mg |
| Sodium | 631 mg |
| Carbohydrates | 31.8 g |
| Fiber | 2.4 g |
| Sugars | 4.4 g |
| Protein | 24.7 g |
Instructions
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Preheat the oven: Begin by setting your oven to 400Β°F (200Β°C). This will allow it to reach the perfect temperature for baking your quiche.
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Prepare the vegetable mixture: In a medium-sized bowl, combine the spinach, sliced mushrooms, and chopped green onions. Stir gently to combine all the ingredients evenly.
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Prepare the crust: If using a store-bought pastry crust, line a quiche or tart pan with the pastry. Press it gently to fit the shape of the pan, trimming any excess pastry that hangs over the edges. If you’re making your own crust, follow your favorite recipe to create a base for the quiche.
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Fill the pastry shell: Spoon the vegetable mixture into the prepared pastry shell. Press the mixture lightly with your fingers to spread it evenly and ensure the vegetables are compact within the crust.
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Make the egg mixture: In a separate bowl, whisk together the ricotta cheese, nonfat milk, and eggs. Add the nutmeg, rosemary, salt, and freshly ground pepper to taste. Stir until the mixture is smooth and well-combined.
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Pour and bake: Carefully pour the ricotta-egg mixture over the vegetable filling in the pastry shell. Use a spoon to spread the filling evenly across the surface if needed. Bake the quiche in the preheated oven for 30 to 40 minutes, or until the top is lightly browned and the filling is set. A knife inserted in the center should come out clean.
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Cool and serve: Allow the quiche to cool for at least 5 minutes before cutting it into wedges. This will help the filling to set and make it easier to slice. Serve warm or chilled, depending on your preference.
Tips for Success:
- Vegetable Variations: Feel free to swap out the spinach for other greens such as kale or Swiss chard for a different flavor profile.
- For a crispy crust: If you like a crispier crust, consider blind baking the pastry shell for 5 minutes before adding the filling.
- Make it ahead: This quiche can be made ahead of time and stored in the fridge. It will stay fresh for up to 2 days and can also be reheated for a quick meal.
This Ricotta-Spinach Quiche is the perfect balance of flavor and nutrition, with its rich protein content and vegetable-packed filling. Whether you’re serving it for a light lunch, a snack, or as part of a larger brunch spread, itβs sure to satisfy your cravings in less than an hour!
