Creamy Spinach and Mushroom Ricotta Quiche
Indulge in a deliciously creamy and satisfying Spinach and Mushroom Ricotta Quiche that is perfect for a wholesome, meatless meal. With a crispy crust filled with a rich blend of ricotta, fresh spinach, and earthy mushrooms, this quiche is loaded with flavor. It's an excellent option for lunch, brunch, or as a light dinner, and pairs beautifully with a vibrant salad or a warm bowl of soup. Enjoy this crowd-pleaser that is not only delightful but also a nutritious choice for family or guests alike.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Spinach leaves
2 cups (washed, dried, and finely chopped)
Mushroom
1 cup (thinly sliced)
Green onion
1/4 cup (chopped)
Pie shell
1 (10-inch, for quiche or tart pan)
Part-skim ricotta cheese
2 cups (none)
Nonfat milk
1 cup (none)
Eggs
3 (beaten)
Grated nutmeg
1/4 teaspoon (none)
Dried tarragon
1/4 teaspoon (none)
Crushed rosemary
1/8 teaspoon (none)
Fresh ground pepper
to taste (none)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large mixing bowl, combine the finely chopped spinach, thinly sliced mushrooms, and chopped green onions, mixing well until evenly combined.
3
Prepare your pie shell by fitting it into a 10-inch quiche or tart pan, pressing the pastry down and trimming any excess around the edges.
4
Spoon the vegetable mixture into the pastry shell, spreading it out evenly and pressing lightly to create a flat layer.
5
In another bowl, whisk together the ricotta cheese, nonfat milk, and beaten eggs until smooth and creamy. Then, stir in the grated nutmeg, dried tarragon, crushed rosemary, and fresh ground pepper to taste.
6
Pour the ricotta mixture over the spinach and mushroom filling, ensuring it is evenly distributed.
7
Bake the quiche in the preheated oven for 30 to 40 minutes, or until it is lightly browned and the custard is set. To test for doneness, insert a knife into the center; it should come out clean.
8
Once baked, allow the quiche to cool for at least 5 minutes before slicing into wedges. Serve warm or chilled, as desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The main dish is a Creamy Spinach and Mushroom Ricotta Quiche.
What temperature should the oven be preheated to?
The oven should be preheated to 400°F (200°C).
What size pie shell is required for this quiche?
A 10-inch pie shell designed for a quiche or tart pan is required.
How much spinach is needed for the recipe?
The recipe calls for 2 cups of washed, dried, and finely chopped spinach leaves.
What type of cheese is used in the filling?
The filling uses 2 cups of part-skim ricotta cheese.
How many eggs are used in the custard mixture?
Three beaten eggs are used in the ricotta custard mixture.
Is the spinach cooked before being added to the crust?
No, the spinach is added raw after being finely chopped.
What spices and herbs provide the flavor for this quiche?
The flavor comes from grated nutmeg, dried tarragon, crushed rosemary, and fresh ground pepper.
How long should the quiche bake in the oven?
The quiche should bake for 30 to 40 minutes.
How can I tell if the quiche is fully cooked?
The quiche is done when it is lightly browned, the custard is set, and a knife inserted into the center comes out clean.
Should the quiche be served immediately after baking?
It is recommended to let the quiche cool for at least 5 minutes before slicing and serving.
Can this quiche be served cold?
Yes, it can be served warm or chilled according to your preference.
What type of milk is suggested for the recipe?
The recipe suggests using 1 cup of nonfat milk.
Is this recipe suitable for vegetarians?
Yes, this is a meatless recipe suitable for vegetarians.
How much mushroom is used in the filling?
One cup of thinly sliced mushrooms is used.
What kind of onions are used in the mix?
One-quarter cup of chopped green onions is included.
What are some suggested serving occasions for this dish?
This quiche is perfect for lunch, brunch, or a light dinner.
What are some recommended side dishes to pair with this quiche?
It pairs beautifully with a vibrant salad or a warm bowl of soup.
How do I prepare the pie shell in the pan?
Fit the shell into a 10-inch quiche or tart pan, press the pastry down, and trim any excess edges.
How should the vegetable layer be arranged?
Spoon the vegetable mixture into the shell, spread it evenly, and press lightly to create a flat layer.
What should the consistency of the ricotta mixture be?
The mixture of ricotta, milk, and eggs should be whisked until it is smooth and creamy.
How much nutmeg is required?
The recipe calls for 1/4 teaspoon of grated nutmeg.
How much rosemary is used in the seasoning?
The recipe uses 1/8 teaspoon of crushed rosemary.
Does the recipe include fresh or dried tarragon?
The recipe specifies 1/4 teaspoon of dried tarragon.
What is the description of the quiche's texture?
The quiche features a crispy crust with a rich, creamy, and satisfying ricotta-based filling.
Can the quiche be made in a tart pan?
Yes, the recipe specifies using either a 10-inch quiche pan or a tart pan.
What is the first step in the instructions?
The first step is to preheat your oven to 400°F (200°C).
How many ingredients are listed in this recipe?
There are 11 ingredients in total.
How should the mushrooms be prepared?
The mushrooms should be thinly sliced before mixing with other vegetables.
Is there any sugar in this recipe?
Based on the ingredients listed, there is no added sugar in this quiche recipe.