Ricotta-Spinach-Mushroom Quiche Recipe
Cook Time: 30 minutes
Prep Time: 15 minutes
Total Time: 45 minutes
Category: Lunch/Snacks
Servings: 8
Recipe Overview:
This Ricotta-Spinach-Mushroom Quiche is a delicious, healthy, and satisfying meatless meal. With its creamy ricotta filling, savory mushrooms, and vibrant spinach, this quiche is ideal for any time of the day. You can enjoy it as a quick lunch, snack, or even as part of a brunch spread. Pair it with a fresh salad or a comforting bowl of soup for a complete, nutritious meal. The beauty of this recipe is its versatility—you can use either a store-bought or homemade crust, making it a convenient option for any occasion. Plus, with fewer than 60 minutes of total preparation and cook time, it’s the perfect choice for a busy day.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mushrooms, sliced | 2 cups |
| Green onions, chopped | 1 cup |
| Part-skim ricotta cheese | 1/4 cup |
| Nonfat milk | 1 cup |
| Eggs | 2 large |
| Ground nutmeg | 1/4 tsp |
| Dried tarragon | 1/4 tsp |
| Rosemary, fresh, chopped | 1/8 tsp |
| Fresh ground black pepper | To taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 245.9 kcal |
| Fat | 14.6 g |
| Saturated Fat | 5.6 g |
| Cholesterol | 89.4 mg |
| Sodium | 245.2 mg |
| Carbohydrates | 16.4 g |
| Dietary Fiber | 0.7 g |
| Sugars | 2.2 g |
| Protein | 12.4 g |
Instructions:
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Preheat the Oven: Start by heating your oven to 400°F (200°C) to get it ready for baking.
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Prepare the Vegetable Mixture: In a large mixing bowl, combine the spinach, sliced mushrooms, and chopped green onions. This mix will form the flavorful base of the quiche. If using fresh spinach, ensure it’s been well-drained to avoid excess moisture in the quiche.
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Prepare the Crust: Roll out your chosen pie crust (store-bought or homemade) and fit it into a quiche or tart pan. Press the edges down and trim any excess dough for a clean edge. Once the crust is in place, spoon the prepared vegetable mixture evenly into the shell, pressing it gently to flatten the vegetables in the base.
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Prepare the Ricotta Filling: In a separate bowl, whisk together the ricotta cheese, nonfat milk, and eggs until smooth. Add the nutmeg, dried tarragon, rosemary, and fresh ground pepper to taste. Stir the mixture well to ensure all ingredients are evenly combined.
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Assemble the Quiche: Pour the ricotta mixture over the vegetable filling in the crust. Gently tap the pan on the counter to make sure the filling settles evenly.
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Bake the Quiche: Place the quiche in the preheated oven and bake for 30 to 40 minutes, or until the quiche is lightly browned on top and the filling is set. A knife or skewer inserted into the center of the quiche should come out clean when done.
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Cool and Serve: Let the quiche cool for at least 5 minutes before slicing into wedges. You can enjoy this quiche warm or chilled—either way, it makes for a delightful meal.
Tips for Success:
- Customize the Crust: Whether you prefer a buttery homemade pie crust or a quick store-bought option, both work wonderfully for this recipe.
- Add Extra Vegetables: Feel free to incorporate other vegetables such as bell peppers, zucchini, or onions into the filling for added flavor and nutrition.
- Serving Ideas: For a complete meal, serve this quiche with a side salad or a light soup, like tomato bisque or a hearty vegetable soup.
This Ricotta-Spinach-Mushroom Quiche is sure to become a staple in your recipe rotation, whether for a quick weeknight meal, a weekend brunch, or a light lunch. Enjoy the healthy goodness with every bite!
