Spinach Quiche

Name: Spinach Quiche
Ingredients: 2 packages frozen chopped spinach; 16 oz. of Ricotta cheese (can be low fat); 2 pre-made pie crusts; 3/4 cup grated Parmesan cheese; 3 large eggs; 3 cloves garlic (more to taste); 1 large yellow onion chopped; 10 medium sized baby bella fresh mushrooms; salt and pepper to taste

9 ingredients

16 steps

Ingredients

2 packages frozen chopped spinach
16 oz. of Ricotta cheese (can be low fat)
2 pre-made pie crusts
3/4 cup grated Parmesan cheese
3 large eggs
3 cloves garlic (more to taste)
1 large yellow onion chopped
10 medium sized baby bella fresh mushrooms
salt and pepper to taste

Directions

1

Roll-out pre-made pie crust into 2 pie pans
2

Press crust into pan
3

Use fork to vent crust on bottom and sides
4

Put unfilled pie crusts in oven at 300 degrees for 10 minutes till slightly golden
5

Put aside
6

Steam spinach in pan till defrosted and cooked
7

Once spinach is cooked fully about 10 minutes, drain and strain in strainer.
8

In large sauce pan add chopped onion, mushrooms, and garlic in pan with olive oil. Saute till caramelized about 10 minutes
9

In large bowl add spinach, sauteed onions, mushrooms, garlic mixture and stir.
10

Add ricotta cheese and stir
11

Add eggs and Parmesan cheese, salt and pepper to taste
12

Pre-heat oven to 350 degrees.
13

Pour mixture into pie crust and back 45 minutes till slightly browned. You can cover exposed pie crust with aluminum foil to prevent burning.
14

Let cool 5 minutes before serving.
15

Makes 2 pies. You can freeze one for up to 3 months.
16

Enjoy!