Spinach Ricotta Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 small onion, choppeddash black pepper1 cup evaporated skim milk3 eggs, slightly beaten2 pkgs frozen chopped spinach1 tbsp unsalted butter1/4 tsp nutmeg500 grams part-skim ricotta cheese1/4 cup grated parmesan
Cook spinach. Drain. Squeeze out excess water.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 180.3
- Total Fat: 9.4 g
- Cholesterol: 105.4 mg
- Sodium: 226.6 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.9 g
- Protein: 14.6 g
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