Spinach Ricotta Mushroom Quiche (Lighter)

photo by Demandy

- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
1 quiche
- Serves:
- 6
ingredients
- 1 unbaked 9-inch refrigerated pie crust
- 1 (10 ounce) package frozen chopped spinach
- 1 cup mushroom, sliced
- 1 cup red onion, minced
- 1 teaspoon minced garlic
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1 dash black pepper
- 1 (15 ounce) carton part-skim ricotta cheese
- 3⁄4 cup 1% low-fat milk
- 1⁄2 cup low-fat cheddar cheese, shredded
- 3 eggs, lightly beaten
directions
- Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
- Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
- Saute onion, garlic and mushroom with cooking spray and stir in spinach, salt, nutmeg and black pepper.
- In separate bowl, combine milk, cheesed and eggs and blend well. Add spinach mixture and stir well.
- Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.
Questions & Replies

Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Demandy
Raleigh, North Carolina
Raleigh is my current home base, but I am from Philly and have also lived in South Florida. I love pastries and baking but I also do lots of fun shortcut dinners.