Crustless Ricotta Quiche Vegetarian Food
CRUSTLESS SPINACH RICOTTA QUICHE
This dish is great, especially if your a fan of spinach like I am. The dill weed adds a nice "spring-like" flavor
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Grease a 9" pie dish.
- Steam the fresh spinach until just wilted.
- (Or thaw frozen spinach and steam for about 5 minutes).
- Press the water out of the cooked spinach and set aside.
- Heat the oil in a small skillet and cook the onions until soft but not brown.
- Combine the ricotta cheese, eggs, dill, pepper, and nutmeg in a large bowl.
- Add the prepared spinach, tomatoes, and onions.
- Mix thoroughly and place mixture into the pie pan.
- Sprinkle Parmesan cheese over the top and bake for about 30-35 minutes.
- Let the quiche cool for 5 or 10 minutes before serving.
Nutrition Facts : Calories 134.4, Fat 8.8, SaturatedFat 4.3, Cholesterol 76.2, Sodium 214.6, Carbohydrate 6.1, Fiber 2, Sugar 1.8, Protein 8.9
CRUSTLESS VEGGIE-LOVER QUICHE
This came to me via my sister-in-law. Great for using up bits and pieces of vegetables and very tasty. Quick, too since you don't have to make a crust first!
Provided by GrammaJeanne
Categories Breakfast
Time 1h5m
Yield 1 quiche, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare bacon, set aside and drain fat from skillet.
- In same skillet, heat oil; add onion, broccoli, & zucchini and cook until almost soft.
- Heat oven to 350 degrees.
- In bowl, beat eggs with fork. Add milk, flour, cheeses, garlic powder, salt & pepper; mix well.
- Add vegetables and bacon to egg mixture. Stir to combine.
- Pour into greased 10" pie plate or quiche pan. Bake 30-35 minutes.
- Cut into wedges and serve warm.
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