Spinach Zucchini Ricotta Quiche |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 16 |
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A recipe I found on a blog, My Baking Adventures, while browsing the web for quiche recipes to try. Ingredients:
pie crust |
3 tablespoons butter |
1 medium onion, chopped |
1 (10 ounce) bag fresh spinach |
1 zucchini, chopped |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (15 ounce) container ricotta cheese |
8 ounces mozzarella cheese or 8 ounces monterey jack cheese, grated |
1/2 cup grated parmesan cheese |
3 large eggs, beaten to blend |
Directions:
1. Preheat oven to 350°F.
2. Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach and sauté until wilted, about 2 minutes. Add zucchini and continue to cook until almost all liquid from spinach evaporates, about 3-4 minutes.Set aside to cool slightly.
3. In a large bowl, combine ricotta, mozzarella and Parmesan cheeses. Mix in eggs. Add cooled spinach mixture; blend well.
4. Spoon cheese mixture into pie crust and smooth the top. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.
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