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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Real men do eat quiche! This is perfect fare for a brunch or an entrée for a light lunch! Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1 1/2 cups fresh sliced mushrooms |
1/2 cup shredded carrot |
1/2 cup finely chopped green onion |
2 garlic cloves, minced |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
3 eggs |
1 (15 ounce) container ricotta cheese |
1/2 teaspoon salt |
1 dash pepper |
1/4 teaspoon ground nutmeg |
1 unbaked 9-inch pie shell |
Directions:
1. Preheat oven to 425°F.
2. In a medium skillet over medium heat, melt butter or margarine.
3. Sauté mushrooms, carrots, green onions and garlic for 5 minutes or until vegetables are crisp tender.
4. Stir in spinach, and cook for 1 minute longer; remove from heat.
5. In a medium bowl, beat eggs; stir in ricotta cheese, salt, pepper and nutmeg until well combined.
6. Stir in vegetable mixture to cheese mixture.
7. Pour into the unbaked pie shell.
8. Bake for 10 minutes.
9. Reduce heat to 375° and bake for 35 minutes longer or until filling is set and crust is golden brown.
10. Let sit for 10 minutes before slicing.
11. Serve warm or at room temperature.
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