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Nutrition Facts
Serving Size 1 (152g) Recipe makes 8 servings
Calories 246
Calories from Fat 131		(53%)
Amount Per Serving		%DV
	Total Fat 14.7g	22%
	Saturated Fat 5.6g	28%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 98mg		32%
Sodium 247mg		10%
Potassium 248mg		7%
Total Carbohydrate 16.3g		5%
	Dietary Fiber 0.7g	2%
	Sugars 2.2g
Protein 12.4g		24%
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Ricotta-spinach-mushroom Quiche

Recipe #93820 | 45 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Hey Jude
Jun 20, 2004

This is really nice for a healthy, meatless meal. Use whatever crust you'd like....homemade or store-bought. I usually serve a salad or soup with this quiche.

SERVES 8 (change servings and units)

Ingredients

2 cups washed dried and finely chopped spinach leaves
1 cup thinly sliced mushroom
1/4 cup chopped green onion
1 10-inch pie shell (for quiche or tart pan)
2 cups part-skim ricotta cheese
1 cup nonfat milk
3 eggs, beaten
1/4 teaspoon grated nutmeg
1/4 teaspoon dried tarragon
1/8 teaspoon crushed rosemary
fresh ground pepper

Directions

1
Heat oven to 400°.
2
Mix spinach, mushrooms and green onions in a bowl; line a quiche or tart pan with pastry, pressing and trimming to fit; spoon vegetable mixture into pastry shell, pressing lightly to flatten evenly into crust.
3
Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
4
Bake quiche until it is lightly browned and set, 30-40 minutes; a knife inserted into the center of the custard should come out clean.
5
Cool at least 5 minutes before cutting into wedges to serve warm or chilled.

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Featured Reviews for This Recipe

From: qwerty3020

On Oct 23, 2007

I skipped the spinach and mushrooms, added an extra egg and then made two pies, one with imitation crabmeat and one with ground beef. This was so good! I loved the ricotta!

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From: iflyme

On Jul 29, 2006

Made this last night using 9" store-bought pie crusts. The recipe was a little too much for one and too little for two so I had to do a little improv. Otherwise this was very easy. I made a quikie vegetable soup to go with it and the whole meal was delightful friday-fare for this Catholic family.

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From: Canadian_in_the_Bay

On Jan 15, 2007

I loved this quiche. I had never had a quiche with ricotta before. The flavours all went very well together. I will definitely be making this again. As a quick note, if you are using a 9 inch deep dish pan, as I was, it is helpful to reduce the filling measurements to 7 servings rather than 8. I did this and the filling fit in perfectly.

2 people found this review helpful

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From: Barb Gertz

On Jan 1, 2005

This is a very tasty Quiche, we really enjoyed it. The Ricotta cheese is really good for a change. Served it with a salad of baby greens, mango,& dried cranberries. I made the quiche just as stated used some chives along with the green onoins. It took about 50 minutes to bake. I will be making this again, as we love Quiche,Thank you Judy, for posting the recipe.

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