This straightforward vegetarian quiche recipe is made with spinach, ricotta cheese, eggs, tomatoes and basil. Excellent for breakfast, lunch or brunch or serve it with a salad for a lightweight dinner.
Spinach Ricotta Quiche
You could have tried my hen quiche recipe a couple of weeks in the past, it’s the identical fundamental quiche recipe which is so versatile, you possibly can swap absolutely anything besides the milk and eggs. Right here I went for summer season flavors I like, impressed from my father in legal guidelines Italian frittata which he makes with ricotta, scrumptious!
Different quiche recipes I like are Crustless Broccoli Cheddar Quiche and Petite Crustless Veggie and Turkey Quiche that are an ideal for a gluten free bunch possibility!
How To Make a Lighter Quiche
This quiche recipe begins with a refrigerated pie dough however you possibly can pace issues up with a pre-baked shell. If you happen to use unbaked dough, you’ll need to prick the dough with a fork throughout as soon as it’s in a pie dish and partially bake it earlier than including the eggs and filling.
Quiche Variations:
- For a low-carb possibility you possibly can omit the pie crust and add extra eggs and filling. Spray the pie dish with cooking spray earlier than including the eggs.
- Add a couple of cooked hyperlinks of Italian hen sausage faraway from the casings.
- Add roasted peppers or artichokes.
You Could Additionally Get pleasure from:
- Petite Crustless Quiche
- Simple Crustless Spinach and Feta Pie
- Veggie Ham and Cheese Bake
- Loaded Baked Omelet Muffins
Spinach Ricotta Quiche
4.93 from
148 votes
6
Cals:
225
Protein:
12
Carbs:
15.5
Fats:
13 This straightforward vegetarian quiche recipe is made with spinach, ricotta cheese, eggs, tomatoes and basil. Excellent for breakfast, lunch or brunch or serve it with a salad for a lightweight dinner.
Course:
Breakfast, Brunch
Delicacies:
Italian
Prep:
25 minutes minutes
Cook dinner:
55 minutes minutes
Complete:
1 hour hr 20 minutes minutes
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Yield:
8 servings
Serving Measurement:
1 slice 1x 2x 3x
Substances
- ▢ refrigerated Dough for 1, 9-inch, deep dish pie crust
- ▢ 7 massive eggs, overwhelmed
- ▢ 2 cups chopped recent child spinach, 1 1/2 ounces
- ▢ 2/3 cup skim milk
- ▢ 6 tablespoons grated parmesan
- ▢ 3 tablespoons chopped recent basil
- ▢ 1/4 teaspoon kosher salt
- ▢ 1/2 cup half skim ricotta
- ▢ 1/3 cup half skim shredded mozzarella
- ▢ 3/4 cups halved grape or cherry tomatoes
Directions
- Preheat oven to 350 levels Farenheit.
- Roll the dough out on a well-floured work floor till it’s roughly 11 to 12-inches in diameter.
- Switch it to a 9-inch steel or glass pie dish. Utilizing your fingers, press it firmly into the underside and sides of the pie plate. Trim off any extra, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
- Prick the underside of the pie crust with the tines of a fork. Switch the pie crust to your pre-heated oven and bake for 10 to fifteen minutes, till par-baked.
- In the meantime in a big mixing bowl mix eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; combine effectively.
- Pour combination into the par-baked pie crust.
- In a small bowl mix ricotta with mozzarella and remaining parmesan.
- Dollop the ricotta throughout and prime and place tomatoes across the cheese.
- Place foil on the perimeters of the crust to stop them from burning.
- Place quiche on cookie sheet and bake on the center oven rack for 50 to 55 minutes, or till prime is browned and a knife inserted in heart comes out clear.
- Let cool earlier than serving.
