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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 217.3
  • Total Fat: 13.6 g
  • Cholesterol: 106.8 mg
  • Sodium: 291.9 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 10.0 g

View full nutritional breakdown of Spinach-Ricotta Quiche (with crust) calories by ingredient
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Spinach-Ricotta Quiche (with crust)

Submitted by: EMERALDELEPHANT

Introduction

I had leftover filling when making spinach manicotti, so I threw it together into a quiche. You can add more eggs for a thicker quiche, but your nutrition facts will change. I had leftover filling when making spinach manicotti, so I threw it together into a quiche. You can add more eggs for a thicker quiche, but your nutrition facts will change.
Number of Servings: 8

Ingredients

    5 oz frozen spinach (about half the box)
    7 oz part-skim Ricotta cheese
    1/3 cup part-skim shredded Mozerella cheese
    6 tbps shredded Parmesan cheese
    1/3 cup shredded Colby/Monterey Jack cheese
    4 large eggs
    1 cup sliced mushrooms
    Refrigerated pie crust

Directions

Preheat oven to 375 degrees. Let the pie crust sit out while preparing the mixture - this will make it easier to work with.

Cook spinach according to package directions and drain excess water.

Combine spinach, mushrooms, ricotta, mozerella, and parmesan cheese until well blended. Lightly beat eggs with fork; add spinach mixture and mix well.

Place pie crust in pie pan, and fill with egg mixture. Top with colby/monterey jack cheese. Cook for 25-30 minutes, until toothpick comes out clean or desired consistency is reached. Let cool and enjoy!

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user EMERALDELEPHANT.






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