Name: Spinach and Ricotta Quiche
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 3 cups of frozen spinach leaves (rinsed); 1 onion minced; 3 cups ricotta; 4 eggs; Salt to taste; Pepper to taste; 1 tablespoon thyme; 1 tablespoon honey; 3 mushrooms thinly sliced; 1 tablespoon parmesan cheese

Spinach and Ricotta Quiche

I wanted to make something different than the usual quiche, using a different type of cheese and also vegetables. Ricotta is light in texture and also the taste is not overwhelming. I mixed it with a couple of sauteéd vegetables and topped with a sprinkle of parmesan. The quiche is crustless because I like to keep this dish light so I can enjoy dessert afterwards.

Spinach and Ricotta Quiche

Prep Time 5

Cook Time 50

Total Time 55

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Servings

Ingredients

3 cups of frozen spinach leaves rinsed
1 onion minced
3 cups ricotta
4 eggs
Salt to taste
Pepper to taste
1 tablespoon thyme
1 tablespoon honey
3 mushrooms thinly sliced
1 tablespoon parmesan cheese

Instructions

Preheat the oven to 350°F.
Start by lightly sauteéing lightly the onion. Once it’s ready, remove from the pan and sauteé the spinach for 2-3 minutes.
In a large bowl, mix the onions and and the spinach. Add the ricotta, the beaten eggs, salt, pepper, thyme and honey. Mix very well.
Grease a large round pan and pour in the mixture. Top with the sliced mushroom and sprinkle the parmesan. Bake for 45 minutes.