Spinach Ricotta Quiche: A Hearty, Healthy Delight
Ingredients
- Refrigerated dough for 1, 9-inch deep dish pie crust
- 7 large eggs, beaten
- 2 cups chopped fresh baby spinach, 1 1/2 ounces
- 2/3 cup skim milk
- 6 tablespoons grated parmesan
- 3 tablespoons chopped fresh basil
- 1/4 teaspoon kosher salt
- 1/2 cup part skim ricotta
- 1/3 cup part skim shredded mozzarella
- 3/4 cups halved grape or cherry tomatoes
Instructions
- Spinach Ricotta QuicheSpinach Ricotta QuichePreheat the oven to 350 degrees Fahrenheit.
- Roll the dough out on a well-floured work surface until it’s approximately 11 to 12-inches in diameter.
- Transfer it to a 9-inch metal or glass pie dish. Press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
- Prick the bottom of the pie crust with a fork. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked.
- In a large mixing bowl, combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil, and salt; mix well.
- Pour mixture into the par-baked pie crust.
- In a small bowl, combine ricotta with mozzarella and remaining parmesan.
- Dollop the ricotta all around and top and place tomatoes around the cheese.
- Place foil on the edges of the crust to prevent them from burning.
- Place quiche on a cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until the top is browned and a knife inserted in the center comes out clean.
- Let cool before serving.