Spinach Ricotta QuicheSubmitted by: FIT_ARTIST
IntroductionNo Crust, Lo-Cal No Crust, Lo-Cal
1 small onion, chopped
dash black pepper
1 cup evaporated skim milk
3 eggs, slightly beaten
2 pkgs frozen chopped spinach
1 tbsp unsalted butter
1/4 tsp nutmeg
500 grams part-skim ricotta cheese
1/4 cup grated parmesan
Saute onion in butter. Add spinach, nutmeg, salt and pepper.
In a bowl, combine the cheeses, eggs and canned milk. Then stir in the spinach mixture. Pour into a pie pan. (If you like you can lightly spray with non-stick cooking spray)
Bake at 425 for 15 minutes. Reduce heat to 325, bake for another 40 minutes, or until custard is set. A knife inserted should come out clean.
Serves 8 (180 CALS per serving)
Serves 6 (240 CALS per serving)
Serves 4 (361 CALS per serving)
Number of Servings: 8
Recipe submitted by SparkPeople user FIT_HAWG.