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Crustless Spinach Ricotta Quiche

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
Serves:
Units:

ingredients

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
Contributor
@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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  1. Red Rampage
    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.
    Reply
  2. Red Rampage
    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.
    Reply
  3. crunch914
    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!
    Reply
  4. Brooke the Cook in
    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!
    Reply
  5. Brooke the Cook in
    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!
    Reply
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