Crustless Spinach Ricotta Quiche

Total Time
Prep 10 mins
Cook 30 mins

This dish is great, especially if your a fan of spinach like I am. The dill weed adds a nice "spring-like" flavor

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Grease a 9" pie dish.
  3. Steam the fresh spinach until just wilted.
  4. (Or thaw frozen spinach and steam for about 5 minutes).
  5. Press the water out of the cooked spinach and set aside.
  6. Heat the oil in a small skillet and cook the onions until soft but not brown.
  7. Combine the ricotta cheese, eggs, dill, pepper, and nutmeg in a large bowl.
  8. Add the prepared spinach, tomatoes, and onions.
  9. Mix thoroughly and place mixture into the pie pan.
  10. Sprinkle Parmesan cheese over the top and bake for about 30-35 minutes.
  11. Let the quiche cool for 5 or 10 minutes before serving.
Most Helpful

Soooo yummy! I used half cottage cheese half farmer cheese in place of ricotta. Also added an extra egg to make it more breakfast-y. will make it again and again!

crunch914 March 24, 2011

Excellent! I nixed the nutmeg and used fresh mushrooms in place of the tomatoes. Also ended up using 2t dried dill since I love the flavor. Would make again!

Brooke the Cook in WI May 06, 2010

This is pretty good. I used cottage cheese (so I didn't have leftover ricotta to deal with) and used a touch more parmesan. Otherwise made as directed. Served with biscuits. Thanks!

flower7 August 08, 2005