SIMPLE SPINACH QUICHE RECIPES
SPINACH RICOTTA QUICHE - SKINNYTASTE
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
Total Time 80 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield 8
Number Of Ingredients 10
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 RICOTTA QUICHE - SKINNYTASTE
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
Total Time 80 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield 8
Number Of Ingredients 10
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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SPINACH RICOTTA QUICHE - SKINNYTASTE
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Total Time 80 minutes
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Cuisine Italian
Calories 225 kcal per serving
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Calories 225 kcal per serving
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