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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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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    • on January 15, 2007

      I loved this quiche. I had never had a quiche with ricotta before. The flavours all went very well together. I will definitely be making this again. As a quick note, if you are using a 9 inch deep dish pan, as I was, it is helpful to reduce the filling measurements to 7 servings rather than 8. I did this and the filling fit in perfectly.

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    • on July 29, 2006

      Made this last night using 9" store-bought pie crusts. The recipe was a little too much for one and too little for two so I had to do a little improv. Otherwise this was very easy. I made a quikie vegetable soup to go with it and the whole meal was delightful friday-fare for this Catholic family.

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    • on January 01, 2005

      This is a very tasty Quiche, we really enjoyed it. The Ricotta cheese is really good for a change. Served it with a salad of baby greens, mango,& dried cranberries. I made the quiche just as stated used some chives along with the green onoins. It took about 50 minutes to bake. I will be making this again, as we love Quiche,Thank you Judy, for posting the recipe.

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    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
    53%
    Total Fat 14.5 g
    22%
    Saturated Fat 5.6 g
    27%
    Cholesterol 89.4 mg
    29%
    Sodium 245.2 mg
    10%
    Total Carbohydrate 16.3 g
    5%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.1 g
    8%
    Protein 12.3 g
    24%

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