A tasty spinach and ricotta quiche that can be made ahead, this elegant dish is a crowd-pleaser.
Spinach-Ricotta Quiche
Servings
8 Servings
Ingredients
- 1/3 cup olive oil
- 1 large onion thinly sliced
- 2 large bunches spinach about 1 pound, cut into ribbons and thoroughly dried
- 1 1/2 cups ricotta cheese
- 4 eggs
- 1 cup feta cheese crumbled
- 1 tablespoon dried oregano
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Heat the oil in a heavy pot over high heat. Add the onion and saute until translucent, about 3 minutes.
- Add the spinach, in batches if necessary, and saute until just wilted.
- Lightly beat the ricotta and eggs together in a bowl.
- Add the spinach mixture, feta, oregano, and salt and pepper to taste and mix thoroughly.
- Pour the batter into a greased 9×13-inch pan. Bake for about 40 minutes, until the top is very lightly browned.
- Serve warm or at room temperature.
Sure.
can frozen spinach be used??
Is there a crust IN THIS PICTURE FOR THE QUICHE????????????
looks delicious!!!!!!
Vera – we fixed the timing – thanks for pointing it out.
Ready in 15 minutes, when baking alone is 40 minutes? Wow!
picture clearly shows round quiche in a crust. recipe makes no mention of crust, and is indeed crustless and baked in a 9×13 rectangular pan?