Creamy Spinach and Zucchini Quiche with Ricotta
This delectable Creamy Spinach and Zucchini Quiche with Ricotta combines fresh vegetables and rich cheeses to create a delightful breakfast or brunch dish. Inspired by a recipe from 'My Baking Adventures,' this quiche is packed with nutrient-rich spinach and zucchini, ensuring each bite is both delicious and satisfying. With a flaky pie crust and a creamy filling that bakes to golden perfection, this quiche is perfect for gatherings or a delightful family breakfast. Serve it warm or at room temperature for an elegant, yet simple meal that everyone will love.
8
Servings
300
Calories
11
Ingredients
Ingredients
pie crust
1 (store-bought or homemade)
butter
3 tablespoons (unsalted)
onion
1 medium (chopped)
fresh spinach
10 ounces (washed)
zucchini
1 (chopped)
salt
1/2 teaspoon (to taste)
pepper
1/2 teaspoon (to taste)
ricotta cheese
15 ounces (full-fat)
mozzarella cheese or Monterey Jack cheese
8 ounces (grated)
grated parmesan cheese
1/2 cup (freshly grated)
large eggs
3 (beaten)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a heavy skillet, melt the butter over medium heat. Add the chopped onion and sauté until it becomes tender and translucent, approximately 8 minutes.
3
Add the fresh spinach to the skillet, stirring until wilted, which should take about 2 minutes. Then, incorporate the chopped zucchini and continue cooking until the excess liquid from the spinach has mostly evaporated, roughly 3-4 more minutes. Remove from heat and let cool slightly.
4
In a large mixing bowl, combine the ricotta cheese, grated mozzarella (or Monterey Jack), and grated Parmesan cheese. Mix well.
5
Add the beaten eggs to the cheese mixture and stir until fully combined. Finally, fold in the cooled spinach and zucchini mixture, ensuring even distribution.
6
Transfer the creamy filling into the prepared pie crust, smoothing the top with a spatula. Bake the quiche in the preheated oven for about 40 minutes or until the center is set and the top is golden brown.
7
Once baked, remove from the oven and allow the quiche to cool for 10 minutes before slicing into wedges. Serve warm or at room temperature.
Nutrition Information
20g
Fat
15g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Creamy Spinach and Zucchini Quiche with Ricotta.
How many servings does this quiche provide?
This recipe makes 8 servings.
What temperature should I preheat the oven to?
Preheat your oven to 350°F (175°C).
How many calories are in one serving?
Each serving contains approximately 300 calories.
Is this quiche recipe vegetarian?
Yes, this recipe is vegetarian as it contains vegetables, eggs, and cheese but no meat.
What are the primary vegetables used in the filling?
The main vegetables are fresh spinach and chopped zucchini.
What type of crust should I use?
You can use a 9-inch pie crust that is either store-bought or homemade.
How much ricotta cheese is required?
The recipe calls for 15 ounces of full-fat ricotta cheese.
Can I substitute mozzarella cheese?
Yes, you can use either 8 ounces of grated mozzarella or Monterey Jack cheese.
How many eggs are needed for the filling?
You will need 3 large eggs, beaten.
How long should I sauté the onions?
Sauté the chopped onions in butter for approximately 8 minutes until tender and translucent.
How do I prepare the spinach?
The spinach should be washed and stirred into the skillet until wilted, which takes about 2 minutes.
What is the protein content per serving?
There is approximately 17.5g of protein per serving.
How much fat is in one serving?
There are 20g of fat per serving.
What is the carbohydrate count for this quiche?
Each serving contains about 15g of carbohydrates.
How long does the quiche need to bake?
Bake for about 40 minutes or until the center is set and the top is golden brown.
Should I serve this quiche hot or cold?
It is best served warm or at room temperature.
How long should the quiche cool after baking?
Allow the quiche to cool for 10 minutes before slicing into wedges.
What kind of butter is recommended?
The recipe suggests using 3 tablespoons of unsalted butter.
How much Parmesan cheese is included?
The recipe uses 1/2 cup of freshly grated Parmesan cheese.
What size onion should I use?
One medium onion, chopped.
How much spinach is needed by weight?
You will need 10 ounces of fresh spinach.
Do I need to cook the zucchini before adding it to the quiche?
Yes, cook the chopped zucchini with the spinach until the excess liquid has mostly evaporated.
How much salt and pepper should I add?
Add 1/2 teaspoon of salt and 1/2 teaspoon of pepper, or adjust to taste.
What is the first step in making the filling mixture?
In a large mixing bowl, combine the ricotta, mozzarella (or Monterey Jack), and Parmesan cheese.
When should the beaten eggs be added?
Add the beaten eggs to the cheese mixture and stir until fully combined before folding in the vegetables.
What should I do after transferring the filling to the crust?
Smooth the top with a spatula before placing it in the oven.
Is there any sugar in this recipe?
The provided nutritional data does not list any sugar content.
Can I use frozen spinach instead of fresh?
The recipe specifies fresh spinach, but if using frozen, ensure it is completely thawed and squeezed dry.
What makes this quiche particularly 'creamy'?
The combination of ricotta cheese, mozzarella, and beaten eggs creates a rich and creamy filling.