Crustless Spinach Ricotta Quiche |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This dish is great, especially if your a fan of spinach like I am. The dill weed adds a nice spring-like flavor Ingredients:
12 cups fresh spinach or 2 packages frozen spinach, thawed |
2 teaspoons olive oil |
1/2 cup finely chopped onion |
1 cup ricotta cheese (can use part skim or low fat ricotta) |
2 whole eggs, beaten |
1/2 teaspoon dried dill weed |
1/4 teaspoon pepper, to taste |
1/4 teaspoon salt, to taste |
1 pinch nutmeg |
3 plum tomatoes, seeded and chopped (1 cup) |
1 tablespoon grated parmesan cheese |
Directions:
1. Preheat the oven to 350°F.
2. Grease a 9 pie dish.
3. Steam the fresh spinach until just wilted.
4. (Or thaw frozen spinach and steam for about 5 minutes).
5. Press the water out of the cooked spinach and set aside.
6. Heat the oil in a small skillet and cook the onions until soft but not brown.
7. Combine the ricotta cheese, eggs, dill, pepper, and nutmeg in a large bowl.
8. Add the prepared spinach, tomatoes, and onions.
9. Mix thoroughly and place mixture into the pie pan.
10. Sprinkle Parmesan cheese over the top and bake for about 30-35 minutes.
11. Let the quiche cool for 5 or 10 minutes before serving.
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