Ricotta Spinach Quiche

11 ingredients
3 steps

Ingredients

  • 1 pie shell unbaked 9 inch
  • onion 1 sm., minced
  • 1/2 teaspoon salt
  • 1 dash black pepper
  • 1 cup light cream
  • 3 eggs slightly beaten
  • 2 packages frozen chopped spinach 10 oz. each
  • 3 tablespoons butter
  • 1/4 teaspoon nutmeg
  • 1 pound ricotta cheese
  • 1/4 cup grated Parmesan cheese

Directions

  1. 1
    Cook spinach, drain. Saute onion in butter. Stir in spinach, salt, nutmeg and pepper.
  2. 2
    In large bowl combine Ricotta cheese and Parmesan cheese, light cream and eggs; mix. Stir into spinach mixture.
  3. 3
    Pour in pastry shell. Bake 425 degrees 15 minutes. Reduce heat to 325 degrees 40 minutes or until custard is set. Insert knife to see if it comes out clean.

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