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
-
1Cook spinach, drain. Saute onion in butter. Stir in spinach, salt, nutmeg and pepper.
-
2In large bowl combine Ricotta cheese and Parmesan cheese, light cream and eggs; mix. Stir into spinach mixture.
-
3Pour 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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