Ricotta Spinach Quiche - Ketogenic.cookingpoint.net

This Ricotta Spinach Quiche is a tasty main dish option for breakfast, brunch, lunch or dinner. Add a salad or fruit compote on the side for a delicious and filling meal.

Duration:

Prep Time: 10

Cook Time: 50

Stand time: 15

Servings: 8 servings

Calories: 418kcal

Ingredients

1 9 inch deep dish pie crust frozen, refrigerated or homemade
2 Tbsp butter
1 1/2 cups packed baby spinach leaves
1/3 cup chopped green onions
2 medium cloves garlic minced
6 large eggs
1 cup heavy cream
3/4 cup ricotta cheese
2 Tbsp grated Parmesan cheese divided use
1-2 Tbsp fresh basil chopped
1/2 tsp salt
1/2 tsp black pepper or 1/4 tsp crushed red pepper flakes
1/2 tsp onion powder
1/8 tsp ground nutmeg
1 1/2 cups shredded mozzarella or provolone cheese
8-10 cherry tomatoes halved

Instructions

Preheat oven to 375°F. Prick bottom of pie crust and bake for 5 minutes.
In a medium size skillet, melt butter. Add spinach and green onions. Sauté spinach over medium heat for 1-2 minutes or just until spinach has wilted and released excess liquid. Add garlic, cook for 1 minute longer. Remove from heat and set aside to cool slightly.
In a large bowl, whisk together eggs, cream and ricotta with basil, salt, pepper, onion powder and nutmeg. Add spinach, onions, 1 cup cheese and 1 Tbsp Parmesan. Stir until evenly distributed. Pour evenly into pie crust.
Use a fork to evenly distribute the spinach. Arrange tomatoes on top and sprinkle with reserved 1/2 cup shredded cheese and 1 Tbsp Parmesan.
Bake spinach ricotta quiche for 10 minutes then lower oven temperature to 350°F. Bake for an additional 30-40 minutes or until the center is set when gently shaken.
Cool on a cooling rack for at least 15 minutes prior to slicing.

Nutrition

Duration:

Ingredients

Instructions

Nutrition

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