Ricotta-spinach-mushroom Quiche |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
This is really nice for a healthy, meatless meal. Use whatever crust you'd like....homemade or store-bought. I usually serve a salad or soup with this quiche. Ingredients:
2 cups washed dried and finely chopped spinach leaves |
1 cup thinly sliced mushroom |
1/4 cup chopped green onion |
1 10-inch pie shell (for quiche or tart pan) |
2 cups part-skim ricotta cheese |
1 cup nonfat milk |
3 eggs, beaten |
1/4 teaspoon grated nutmeg |
1/4 teaspoon dried tarragon |
1/8 teaspoon crushed rosemary |
fresh ground pepper |
Directions:
1. Heat oven to 400°.
2. Mix spinach, mushrooms and green onions in a bowl; line a quiche or tart pan with pastry, pressing and trimming to fit; spoon vegetable mixture into pastry shell, pressing lightly to flatten evenly into crust.
3. Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
4. Bake quiche until it is lightly browned and set, 30-40 minutes; a knife inserted into the center of the custard should come out clean.
5. Cool at least 5 minutes before cutting into wedges to serve warm or chilled.
|
|