RICOTTA PIE CRUST RECIPES

Name: Quick Ricotta and Spinach Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1 (9 inch) pie crusts (Your favourite); 1 teaspoon all-purpose flour; 3 tablespoons butter; 1 medium onion, chopped; 1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry; 1/4 teaspoon nutmeg; salt and pepper; 1 (15 ounce) container ricotta cheese; 8 ounces mozzarella cheese, grated; 1 cup parmesan cheese, grated; 3 large eggs, beaten to blend

QUICK RICOTTA AND SPINACH PIE RECIPE - FOOD.COM

Quick Ricotta and Spinach Pie Recipe - Food.com image

A frozen pie shell can be a great thing to have around, especially if there's little time to get dinner and you want something done quickly and done well. This is one of those recipes. A snap to put together, provided you have all the ingredients, and a delicious meal with little effort.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (9 inch) pie crusts (Your favourite)
1 teaspoon all-purpose flour
3 tablespoons butter
1 medium onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1/4 teaspoon nutmeg
salt and pepper
1 (15 ounce) container ricotta cheese
8 ounces mozzarella cheese, grated
1 cup parmesan cheese, grated
3 large eggs, beaten to blend

Steps:

Preheat oven to 350°F.
Sprinkle pie crust with flour.
Melt butter in large skillet over medium heat.
Add onion and saute until tender, about 8 minutes.
Mix in spinach and nutmeg. Season to taste with salt and pepper.
Saute until all liquid from spinach evaporates, about 3 minutes.
Combine ricotta, mozzarella and Parmesan cheese in large bowl.
Mix in eggs.
Add spinach mixture; blend well.
Spoon spinach mixture into pie crust.
Bake until filling is set in center and brown on top, about 45-50 minutes.
Let stand 10 minutes.
Enjoy!

Nutrition Facts : Calories 577.4, FatContent 41.4, SaturatedFatContent 21.1, CholesterolContent 203.2, SodiumContent 821.2, CarbohydrateContent 21.9, FiberContent 2.9, SugarContent 2.2, ProteinContent 30.2

SPINACH RICOTTA QUICHE - DELICIOUS HEALTHY RECIPES MAD…

Spinach Ricotta Quiche - Delicious Healthy Recipes Mad… 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

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