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    You are in: Home / Recipes / Ricotta-spinach-mushroom Quiche Recipe
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    Ricotta-spinach-mushroom Quiche

    Ricotta-spinach-mushroom Quiche. Photo by Barb Gertz

    1/1 Photo of Ricotta-spinach-mushroom Quiche

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Hey Jude's Note:

    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.

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    Units: US | Metric


    1. 1
      Heat oven to 400°.
    2. 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. 3
      Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
    4. 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. 5
      Cool at least 5 minutes before cutting into wedges to serve warm or chilled.

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    Ratings & Reviews:

    • on November 11, 2011


      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.

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    • on March 15, 2010

      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.

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    • on October 23, 2007


      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!

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    Read All Reviews (6)


    Nutritional Facts for Ricotta-spinach-mushroom Quiche

    Serving Size: 1 (152 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 245.8
    Calories from Fat 130
    Total Fat 14.5 g
    Saturated Fat 5.6 g
    Cholesterol 89.4 mg
    Sodium 245.2 mg
    Total Carbohydrate 16.3 g
    Dietary Fiber 0.7 g
    Sugars 2.1 g
    Protein 12.3 g

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