Best 8 Spinach Ricotta Mushroom Quiche Lighter Recipes

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Are you looking for a delicious and healthy dish that is perfect for brunch, lunch, or dinner? Look no further than spinach ricotta mushroom quiche lighter! This quiche is packed with nutritious ingredients like spinach, ricotta cheese, and mushrooms, and it is also lightened up with the use of skim milk and low-fat cheese. The result is a quiche that is both flavorful and satisfying, without being too heavy.

Let's cook with our recipes!

RICOTTA-SPINACH-MUSHROOM QUICHE



Ricotta-spinach-mushroom Quiche image

This is really nice for a healthy, meatless meal. Use whatever crust you'd like....homemade or store-bought. I usually serve a salad or soup with this quiche.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups washed dried and finely chopped spinach leaves
1 cup thinly sliced mushroom
1/4 cup chopped green onion
1 10-inch pie shell (for quiche or tart pan)
2 cups part-skim ricotta cheese
1 cup nonfat milk
3 eggs, beaten
1/4 teaspoon grated nutmeg
1/4 teaspoon dried tarragon
1/8 teaspoon crushed rosemary
fresh ground pepper

Steps:

  • Heat oven to 400°.
  • Mix spinach, mushrooms and green onions in a bowl; line a quiche or tart pan with pastry, pressing and trimming to fit; spoon vegetable mixture into pastry shell, pressing lightly to flatten evenly into crust.
  • Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
  • Bake quiche until it is lightly browned and set, 30-40 minutes; a knife inserted into the center of the custard should come out clean.
  • Cool at least 5 minutes before cutting into wedges to serve warm or chilled.

Nutrition Facts : Calories 245.9, Fat 14.6, SaturatedFat 5.6, Cholesterol 89.4, Sodium 245.2, Carbohydrate 16.4, Fiber 0.7, Sugar 2.2, Protein 12.4

SPINACH MUSHROOM QUICHE



Spinach Mushroom Quiche image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
8 ounces sliced button mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 store-bought pie crust
One 10-ounce box frozen chopped spinach, thawed, drained and pressed to remove any water
6 ounces Gruyere, grated
1 1/2 cups half-and-half
8 large eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
  • Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
  • Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
  • Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

LIGHT AND FLUFFY SPINACH QUICHE



Light and Fluffy Spinach Quiche image

Very tasty and fluffy quiche. Easy to prepare. You'll love it. The spinach can be substituted for any fresh or frozen vegetable.

Provided by KRISTINJONI

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h20m

Yield 6

Number Of Ingredients 7

½ cup light mayonnaise
½ cup milk
4 eggs, lightly beaten
8 ounces shredded reduced-fat Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
¼ cup chopped onion
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
  • In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
  • Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 19.9 g, Cholesterol 140.6 mg, Fat 23.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 6.5 g, Sodium 612.1 mg, Sugar 2.9 g

SPINACH-RICOTTA QUICHE



Spinach-Ricotta Quiche image

This savory quiche is perfect for breakfast, brunch, lunch, or served with a side salad for a light dinner. It's light and fluffy with a creamy texture, and bursting with delicious flavors!

Provided by Kim's Cooking Now

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h20m

Yield 8

Number Of Ingredients 11

1 tablespoon butter
⅓ cup finely chopped red onion
1 (8 ounce) package fresh spinach
½ (14 ounce) package pastry for 9-inch double-crust pie
4 large eggs
¾ cup whole-milk ricotta cheese
¾ cup heavy cream
⅓ cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh basil
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
  • Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
  • Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
  • Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
  • Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
  • Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 13.9 g, Cholesterol 142.1 mg, Fat 23.9 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 11.2 g, Sodium 411.7 mg, Sugar 0.8 g

CRUSTLESS MUSHROOM-SPINACH QUICHE



Crustless Mushroom-Spinach Quiche image

"My aunt gave me this wonderful recipe, and I adapted it a bit," writes Mary Ann Dell from Phoenixville, Pennsylvania. "It's a tasty vegetarian dish that's easy to prepare and full of nutritious vegetables." Because it doesn't have a crust, it's just right for low-carb diets.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1-1/2 cups sliced fresh mushrooms
1-1/2 cups thinly sliced zucchini
1 cup chopped green pepper
1/2 cup chopped onion
1 garlic clove, minced
2 teaspoons canola oil
1 carton (15 ounces) part-skim ricotta cheese
1-1/4 cups egg substitute
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup crumbled feta cheese
1 tablespoon minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomato, seeded and chopped

Steps:

  • Line the bottom of a 9-in. springform pan coated with cooking spray with heavy-duty foil; set aside. In a large nonstick skillet, saute the mushrooms, zucchini, green pepper, onion and garlic in oil until tender; drain., In a large bowl, combine ricotta cheese and egg substitute. Stir in the spinach, feta, parsley, thyme, salt and pepper. Stir in mushroom mixture., Transfer to prepared pan. Bake at 350° for 45-55 minutes or until edges are lightly browned and a knife inserted in the center comes out clean. Let stand for 10 minutes. Carefully remove sides of pan. Top each serving with tomatoes.

Nutrition Facts : Calories 244 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 625mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

SPINACH RICOTTA MUSHROOM QUICHE (LIGHTER)



Spinach Ricotta Mushroom Quiche (Lighter) image

Lighter version of some other recipes, something I whipped up which happened to taste good! 22g carbs per 6th of the pie for you carb counters.

Provided by Demandy

Categories     Spinach

Time 1h5m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 12

1 unbaked 9-inch refrigerated pie crust
1 (10 ounce) package frozen chopped spinach
1 cup mushroom, sliced
1 cup red onion, minced
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 dash black pepper
1 (15 ounce) carton part-skim ricotta cheese
3/4 cup 1% low-fat milk
1/2 cup low-fat cheddar cheese, shredded
3 eggs, lightly beaten

Steps:

  • Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
  • Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
  • Saute onion, garlic and mushroom with cooking spray and stir in spinach, salt, nutmeg and black pepper.
  • In separate bowl, combine milk, cheesed and eggs and blend well. Add spinach mixture and stir well.
  • Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.

RICOTTA, MUSHROOM, SPINACH, BACON QUICHE



Ricotta, Mushroom, Spinach, Bacon Quiche image

Make and share this Ricotta, Mushroom, Spinach, Bacon Quiche recipe from Food.com.

Provided by BachFromTheDead

Categories     Breakfast

Time 1h20m

Yield 1 slice, 14 serving(s)

Number Of Ingredients 21

2 cups unbleached all-purpose flour
1/2 tablespoon salt
12 tablespoons unsalted butter, cut into small pieces and chilled
6 -10 tablespoons ice water (as needed)
2/3 cup ricotta cheese
1 1/2 cups milk
6 eggs
3 -4 tablespoons parmesan cheese
3 -4 tablespoons swiss cheese
1/2 cup cheddar cheese, separated
10 ounces spinach, cooked and shredded
12 cremini mushrooms, sliced thinly
10 ounces bacon, cooked and crumbled
celery salt
tarragon
parsley
thyme
onion powder
garlic powder
salt
pepper

Steps:

  • FOR THE CRUST:.
  • In a large bowl combine the flour & salt.
  • Add the butter with fingers, rubbing until incorporated completely and water.
  • Gather the dough by rolling it into a ball, being sure to collect any fallen dough from the corners.
  • Roll the dough on a lightly floured surface into a round ball. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it.
  • Fold a bit of the excess dough inward to form a lip.
  • Prick the bottom of the shell all over with a fork, cover with aluminum foil, and refrigerate for approximately 30 minutes or overnight.
  • Arrange a rack in the center of the oven and heat the oven to 425 degrees F.
  • Remove the foil, line the frozen shell with parchment or fresh foil, fill it with pennies or pie weights, and bake until the sides are set, about 12-14 minutes.
  • Let cool.
  • FOR THE FILLING:.
  • Preheat the oven to 375 degrees F.
  • Cook the spinach and bacon ahead of time.
  • Combine the eggs, milk, spinach, ricotta, seasoning, parmesan, mushrooms, and swiss in a food processor or bowl. stir until well-incorporated.
  • Line the bottom of the pie crust(s) with 1/4 cup of cheddar cheese before pouring in the egg mixture.
  • Sprinkle the crumbled bacon over the quiche, sprinkle the remaining cheddar cheese over that.
  • Bake the pie for 50 to 75 minutes until the egg mixture is set all the way through. Serve hot or refrigerate for later.
  • Re-heat the next day in the microwave, or eat fresh with veggies or a side salad and dinner roll.

CREAMY MUSHROOM AND SPINACH QUICHE



Creamy Mushroom and Spinach Quiche image

Put the creamy and savory in your next mushroom-spinach quiche with Italian dressing and cubes of cream cheese.

Provided by My Food and Family

Categories     Dairy

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1/4 cup KRAFT Zesty Italian Dressing
1 lb. thinly sliced fresh mushrooms
2 cups tightly packed baby spinach leaves
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into small cubes
2 eggs
1 cup milk
1/4 tsp. pepper

Steps:

  • Heat oven to 350°F.
  • Spray 9-inch tart pan or pie plate with cooking spray; line with pie crust as directed on package. Pierce bottom and side of crust in several places with fork. Bake 15 min.; cool.
  • Meanwhile, heat dressing in large skillet on medium-high heat. Add mushrooms; cook and stir 10 min. or until mushrooms are tender and until no liquid remains. Remove from heat; stir in spinach.
  • Spoon spinach mixture into crust; top with cream cheese. Whisk eggs, milk and pepper until blended; pour over ingredients in crust.
  • Bake 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g

Tips:

  • For a vegetarian quiche, omit the bacon and use vegetable broth instead of chicken broth.
  • To make the quiche ahead of time, bake it according to the recipe instructions, then let it cool completely. Wrap the quiche tightly in plastic wrap and refrigerate for up to 3 days. When ready to serve, reheat the quiche in a 350°F oven for 30 minutes, or until warmed through.
  • You can use any type of cheese you like in this quiche. Some good options include cheddar, Gouda, Parmesan, or Gruyère.
  • If you don't have a quiche pan, you can use a 9-inch pie plate instead.
  • For a gluten-free quiche, use a gluten-free pie crust.

Conclusion:

This spinach ricotta mushroom quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this quiche a try. You won't be disappointed!

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