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| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Servings |
|
Ingredients
- refrigerated Dough for 1 pie crust 9-inch
- 7 large eggs beaten
- 2 cups fresh baby spinach chopped 1 1/2 ounces
- 2/3 cup skim milk
- 6 tablespoons grated parmesan
- 3 tablespoons fresh basil chopped
- 1/4 teaspoon kosher salt
- 1/2 cup part skim ricotta
- 1/3 cup part skim shredded mozzarella
- 3/4 cups grape or cherry tomatoes halved
Ingredients
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Instructions
- Preheat oven to 350 degrees Farenheit.
- Roll the dough out on a well-floured work surface until it’s approximately 11 to 12-inches in diameter.
- Transfer it to a 9-inch metal or glass pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
- Prick the bottom of the pie crust with the tines of a fork. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked.
- Meanwhile in a large mixing bowl combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; mix well.
- Pour mixture into the par-baked pie crust.
- In a small bowl combine ricotta with mozzarella and remaining parmesan.
- Dollop the ricotta all around and top and place tomatoes around the cheese.
- Place foil on the edges of the crust to prevent them from burning.
- Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
- Let cool before serving.
Nutrition Facts
Spinach Ricotta Quiche
Amount Per Serving
Calories 200
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 6g
30%
Trans Fat 0.03g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 209mg
70%
Sodium 452mg
19%
Potassium 236mg
7%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
4%
Sugars 3g
Protein 15g
30%
Vitamin A
33%
Vitamin C
11%
Calcium
28%
Iron
7%
* Percent Daily Values are based on a 2000 calorie diet.
