Great recipe! Thanks!
Yum-mee!! Very easy to make and wonderfully tasty. Next time I may try to use lower-fat versions of the cheeses and see how that goes.
This was excellent -- I skipped the pie shell and used lactose-free cottage cheese instead of ricotta (oh -- and fresh spinach and chard from a farm-share). Makes for a nice high-protein dinner dish. And my kids liked it too.
Have a similar recipe, was checking before posting. I substituted home-grown, chopped swiss chard for the spinach - and just blanched it for 3 minutes, sqooze it dry, shredded and added to mixture. My recipe didn't have the mozzerella - but I will add next time. Thanks for posting, Ev.
This was very good. I used a mozzarella/asiago blend and also needed to bake it for about 50 minutes (the center did not set till then, but the edges are a little brown--fortunately, I like that). Other than adding a touch more salt and pepper, I wouldn't change a thing. (Edited to add--I think this tastes even better the second day.)
very tasty treat in a pie shell quick and easy thw whole family enjoyed this
Thanks for posting - found your recipe in a search for ricotta and spinach and eggs, all that we had in the house for Friday dinner!!Lovely and simple, made this with premade puff pastry. Didn't have parmesan OR mozarella, so just used 1C of plain old block cheese. Added an extra egg and a diced red capsicum as it was to stand alone as a main meal. Cooked in 35 minutes @ 200 C. Came out lovely and firm - we enjoyed it with a spicy tomato chutney and salad. Baby 1yr and son 3yrs loved it too.
This is just as you said Evelyn....a snap to put together!!! I used an Italian blend of mozzarella, provolone and asiago cheeses and it was delicious. I had to cook it for about 50 minutes, but it turned out beautifully browned on top and just perfect in the middle. The leftovers were just as good too. I'll be making this often. Thanks for a great recipe.