QUICHE CRUST STORE-BOUGHT RECIPES

Name: Spinach Ricotta Quiche
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Italian
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

SPINACH RICOTTA QUICHE - SKINNYTASTE

Spinach Ricotta Quiche - Skinnytaste image

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.

Provided by Gina

Categories Breakfast Brunch

Total Time 80 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 8

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : ServingSize 1 slice, Calories 225 kcal, CarbohydrateContent 15.5 g, ProteinContent 12 g, FatContent 13 g, SaturatedFatContent 6 g, CholesterolContent 178 mg, SodiumContent 366.5 mg, FiberContent 0.5 g, SugarContent 1 g

SPINACH MUSHROOM QUICHE RECIPE | REE DRUMMOND - FOO…

Spinach Mushroom Quiche Recipe | Ree Drummond - Foo… image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 1 hours 40 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
8 ounces sliced button mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 store-bought pie crust
One 10-ounce box frozen chopped spinach, thawed, drained and pressed to remove any water
6 ounces Gruyere, grated
1 1/2 cups half-and-half
8 large eggs

Steps:

Preheat the oven to 400 degrees F.
Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

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