SPINACH-RICOTTA QUICHE
Steps:
- Partially pre-bake the pie crust according to direction, if using a crust. Heat olive oil in large skillet or Dutch oven. Add onions and saute until golden, about 4 minutes Add greens; saute until wilted, tender & dry (~ 15 min.) Allow onions/greens mixture to cool. Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan, then greens. Stir in ricotta, leaving some clumps. Pour in egg mixture into pie crust--or into a ceramic pie plate if not using a crust--spreading evenly. Sprinkle remaining 1/4 cup Parmesan over eggs. Bake until pie is set, about 20-30 minutes, covering crusts if browning too quickly. Let cool 10 minutes. Slice into wedges and serve.
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Angela Kabelu
[email protected]The crust was a little too thick for my taste. I would use less flour next time.
George Georgiou
[email protected]This quiche was a little bland for my taste. I would add some more salt and pepper next time.
Richard Sheaffer
[email protected]I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.
Taj wali Khan
[email protected]This was the best quiche I have ever had. The crust was perfect and the filling was so creamy and flavorful.
Kat Ward
[email protected]This quiche was easy to make and very delicious. I would recommend it to anyone.
cookie 337
[email protected]I added some chopped bacon to the filling and it was amazing!
Salim Dhadhoo
[email protected]This was a great recipe! I used frozen spinach and it turned out just fine.
Rakeb Girum
[email protected]I made this quiche for a brunch party and it was a hit! Everyone loved it. The crust was especially good.
Chris Kumis
[email protected]This quiche was delicious! The spinach and ricotta filling was creamy and flavorful, and the crust was perfectly flaky. I will definitely be making this again.