Here’s a fabulous foolproof recipe for a Ricotta Spinach Quiche (with or without crust) that you can make for breakfast, lunch or dinner. I love it and each time I make it for guests they love it too.
Here is what you will need:
3 tablespoons butter
1 medium onion, chopped
1 (10 ounce) package frozen spinach, thawed (squeeze the excess water out with a paper towel)
½ teaspoon sale
½ teaspoon pepper
¼ teaspoon ground fresh nutmeg (I usually omit this but it’s up to you)
1 (15 ounce) container ricotta cheese
8 ounces mozzarella cheese, grated (I purchase it already grated in the package)
1 cup Parmesan cheese, grated (don’t use that horrible stuff in the green container it’s not even real cheese get some good Parmesan)
3 large eggs, beaten
- Preheat oven to 350°
- Melt butter in large skillet over medium heat.
- Add onion and saute until tender, about 8 minutes.
- Mix in spinach and nutmeg. Season to taste with salt and pepper.
- Saute until all liquid from spinach evaporates, about 3 minutes.
- Combine ricotta, mozzarella and Parmesan cheese in large bowl.
- Mix in eggs.
- Add spinach mixture; blend well.
- Spoon spinach mixture into a baking dish (I use a corning wear dish to bake mine).
- Bake until filling is set in center and brown on top, about 45-50 minutes.
- Let stand 10 minutes.
Now a few notes you can easily double this recipe I always do so that we have enough for a few meals.
You can buy a quiche crust at the store and put it into the crust I prefer it without.
MAKE SURE YOU DRAIN THE SPINACH – if not you will have a soupy mess.
Some recipes I’ve seen call for draining the ricotta as well. This is what I do I place a few paper towels in a colander and then put the riccotta cheese into the colander and see how much moisture comes out. Leave it for about 10 minutes if very little moisture comes out of the ricotta they you are good.