Name: Crustless Spinach Ricotta Quiche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 12 cups fresh spinach or 2 packages frozen spinach, thawed; 2 teaspoons olive oil; 1/2 cup finely chopped onion; 1 cup ricotta cheese (can use part skim or low fat ricotta); 2 whole eggs, beaten; 1/2 teaspoon dried dill weed; 1/4 teaspoon pepper, to taste; 1/4 teaspoon salt, to taste; 1 pinch nutmeg; 3 plum tomatoes, seeded and chopped (1 cup); 1 tablespoon grated parmesan cheese

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Recipe by Kozmic Blues

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Crustless Spinach Ricotta Quiche created by flower7

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

Ready In:: 40mins
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ingredients

12 cups fresh spinach or 2 packages frozen spinach, thawed
2 teaspoons olive oil
¹⁄₂ cup finely chopped onion
1 cup ricotta cheese (can use part skim or low fat ricotta)
2 whole eggs, beaten
¹⁄₂ teaspoon dried dill weed
¹⁄₄ teaspoon pepper, to taste
¹⁄₄ teaspoon salt, to taste
1 pinch nutmeg
3 plum tomatoes, seeded and chopped (1 cup)
1 tablespoon grated parmesan cheese

directions

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

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RECIPE MADE WITH LOVE BY

@Kozmic Blues

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@Kozmic Blues

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

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review by Red Rampage

6/25/2011

I really enjoyed this recipe, although I did modify it some. I added more dill, salt, and ricotta cheese (upped the amount to 1 and 3/4 c). I also added 5 egg whites instead of 2 eggs. Delicious.

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tweak by Red Rampage

6/25/2011

I really enjoyed this recipe, although I did modify it some. I added more dill, salt, and ricotta cheese (upped the amount to 1 and 3/4 c). I also added 5 egg whites instead of 2 eggs. Delicious.

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review by crunch914

3/24/2011

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!

1

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review by Brooke the Cook in

5/6/2010

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!

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tweak by Brooke the Cook in

5/6/2010

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!

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