CRUSTLESS SPINACH RICOTTA QUICHE
(19)
  • Number of Servings: 3
Ingredients
2 packages- frozen spinach, thawed ( or 12 cups fresh spinach)2 teaspoons- olive oil1/2 cup - finely chopped onions1 cup - low-fat ricotta cheese2 whole- eggs, beaten1/2 teaspoon - dried dill weed1/4 teaspoon - pepper1/4 teaspoon - saltpinch - nutmeg3 whole - plum tomatoes, seeds and juice removed, chopped (1 cup)1 tablespoon - grated Parmesan cheese
Directions
Preheat the oven to 350°F. Grease a 9 inch pie dish.Sauté chopped onion in 2 teaspoons olive oil. Lightly steam 2 packages of frozen, chopped spinach or 12 cups of fresh spinach leaves. Press out excess water and add to the onions with 1 cup of chopped fresh tomatoes. Combine 2 egg with with 1 cup of low-fat ricotta, dried dill, a little pepper and nutmeg. Stir into the spinach mixture, and pour into a lightly oiled pie plate. Top it all off with a tablespoon of grated Parmesan cheese and bake for about 35 minutes.

Number of Servings: 3

Recipe submitted by SparkPeople user HELENC222.
Servings Per Recipe: 3
Nutritional Info Amount Per Serving
  • Calories: 263.6
  • Total Fat: 13.9 g
  • Cholesterol: 168.8 mg
  • Sodium: 656.2 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 5.8 g
  • Protein: 19.7 g

Member Reviews
  • PKELLAM
     I changed the recipe a bit too. I cut everything in half, used fresh spinach. used fresh mushrooms and left out the tomatoes. I also added some garlic and red pepper flakes. Result - yummy 1 serving lunch at 305 calories. - 1/7/09
  • FOODOG
     If you tweak the recipe and leave out the parmesan, cut the spinach in 1/2, it'd be better - 5/27/08
  • PATTI_SP
     Ok, I made some changes too, to use the veggies I had on hand ~ adding broccoli, tomatoes and mushrooms ~ minus the spinach!. It was really good! I doubled it, so it made two. Yum! - 4/29/08
  • STERNENFEE
     I finally got around making this recipe today. I would add some garlic, my husband said that it was just too much spinach and I found it a little dry. But overall a good filling meal. - 4/15/07
  • MRSHUDCOM
     changed to 4 large handfuls of fresh spinach, one can stewed tomatoes, and one sm container of ricotta, 2 eggs, garlic, cayenne, and season salt. we shall see if this works. - 11/7/12
  • BAILEYGIRL-2
     I changed the recipe also. I added 3 more eggs and some skim milk. I also added some chedder cheese and turkey bacon. It was very good! It made 4 serving for us. I cut the pie into eight slices. - 1/11/12
  • KATERSUE
     Great as is and also great to use veggies you have on hand! Yum! - 11/17/10
  • ACIDCOOKIE
     Delicious! Based on the reviews I used only one package of spinach and it was perfect. I also used non-fat ricotta and it still tasted great! - 7/14/10
  • BIZCHICKIE
     was good. sort of bland. I topped with salsa, my kids topped with ketchup. would also be good with zuccinni and low fat chedder. - 4/18/10
  • MOMMYSCOTT1
     This was a really good recipe. I usually make with low fat milk, but the cottage cheese in this. Recipe works much better for moisture. In case you do not have a scale with grams, the cottage cheese is just a few spoonfuls shy of a 16 oz container. I used about 1/2 cup shredded cheese and 1/2 onion. - 2/4/10
  • JEKRUNS
     Very cheesy and good, used dried onion in a pinch and canned no-salt tomatoes. Made into 8 slices of a regular pie plate. - 1/13/10
  • THRIFTYMAMAS
     This was really good. I had to adjust it to what I had on hand, but still a winner. I will make it again and try the recipe exactly. - 4/13/08
  • BORICUA8709
     That sounds really good. I love cooked spinach. - 3/18/07
  • HOLYHART
     I too would use fresh spinach, less liquid that way. - 3/17/07
  • RAFRAFRAFRAF
     Nummy! No reason to just use frozen spinach, though, fresh would work too. - 3/17/07



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