Prep 15 mins
Cook 30 mins
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.
- 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
- Heat oven to 400°.
- 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.
- Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
- 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.
- Cool at least 5 minutes before cutting into wedges to serve warm or chilled.
We enjoyed this quiche and I'll make again. I used my 2-pc 10-inch tart pan with a Pillsbury refrigerated pie crust, and it made a beautiful quiche, with just the right amount of filling. I substituted fat-free cream for the milk, added salt, and increased the tarragon for a bit more flavor. The creamy ricotta cheese give the quiche a nice mild flavor and texture, blending well with the spinach.
Sorry but even though we were hungry, this was flavourless & inedible. I read all the reviews & added 1 extra egg, baked at 350 F. for 1 hour, which made it set nicely. I loosely covered the crust (without pricking), using a double layer of thick foil. I then pre-baked the crust on the lowest rack at 450 F. for 8 minutes, scrunched foil around edges & baked another 5 minutes before filling, which made a perfectly flaky crust. I added 1 tsp. salt (should have been 1 & 1/2 tsp.) & used 1/4 tsp. fresh ground pepper in filling. I substituted fresh spinach for 1/2 of a 10oz. package of frozen spinach (defrosted & squeezed). I also substituted yellow onion which is stronger than green onion & increased the amount to 1/2 cup. I followed the rest of the recipe as written. We love spinach but even with my additions, this was way too much spinach for so little spice & such a bland cheese. As others mentioned, I also had enough filling leftover for another 9" deep dish pie shell. Next time, I will try increasing spices, add swiss cheese, sauteed mushrooms & decrease spinach.
I skipped the spinach and mushrooms, added an extra egg and then made two pies, one with imitation crabmeat and one with ground beef. This was so good! I loved the ricotta!