Italian Spinach Ricotta Quiche Recipe 455 Food

ITALIAN SPINACH RICOTTA QUICHE RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 F degrees. Prick shell and bake 15 minutes. Remove from oven and set aside to cool. Reduce heat to 350 F degrees. In a frying pan, melt butter. Add onions and cook until soft. Add spinach a handful at a time to the onions in the pan and allow time to wilt. Continue to add spinach until all has been added to the pan, stirring in and wilting. Remove from heat. Add remaining ingredients in a large bowl and mix well. Add spinach and onion mixture and mix well. Pour into baked shell. Bake for 40-45 minutes or until top is golden brown.

SPINACH-RICOTTA QUICHE

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.

CRUSTLESS SPINACH RICOTTA QUICHE

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.

BEST EVER ITALIAN SPINACH

Steps:

• Thaw spinach and squeeze out excess water.
• Now, squeeze some more and set aside.
• In a saute skillet, over medium heat, add olive oil and garlic.
• Cook until garlic is golden brown (don't burn it!).
• Add spinach and seasonings, saute for 3-4 minutes.
• Break in eggs and continue to saute and stir until eggs are cooked and thoroughly mixed into the spinach.
• Drain any excess oil and transfer to serving platter.
• Sprinkle grated Paremesan cheese over the top, amount to your liking.

RICOTTA-SPINACH QUICHE

Steps:

• Heat oven to 400 degrees.
• Mix spinach, mushrooms and green onions in a bowl.
• Line quiche or tart pan with pastry, pressing and trimming to fit.
• Spoon vegetable mixture into pastry shell, pressing lightly with fingers to flatten evenly into crust.
• Combine ricotta, milk and eggs; stir in nutmeg, rosemary, salt and pepper to taste.
• Pour over spinach mixture.
• Bake quiche until it is lightly browned and set, 30-40 minutes.
• Cool at least 5 minutes before cutting into wedges.
• Serve warm or chilled.

RICOTTA-SPINACH-MUSHROOM QUICHE

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.

TORTA RUSTICA (SPINACH , TOMATO & CHEESE QUICHE)

Steps:

• Preheat the oven to 425. You can use the piecrust pan provided, or place one crust in a 9-inh pie pan for better presentation. Leave the other piecrust out to thaw.
• Lightly beat 1 egg; brush half the egg over bottom of crust and set the rest aside to use later on the top of the crust.
• In a large bowl, combine remaining eggs, ricotta, Asiago, and Parmesan cheese and basix; mix until well blended.
• Stir in spinach, bread crumbs and tomatoes.
• Scrape mixture into prepared piecrust; smooth top to make and even layer.
• Place second piecrust over filling.
• Brush remaining egg over the top.
• Flute edge and seal.
• Bake pie 15 minutes. Reduce oven temperature to 375; bake 20 minutes longer, or until golden brown.
• Cool on a wire rack at least 30 minutes before serving.

ITALIAN SAUSAGE AND SPINACH QUICHE

Steps:

• Preheat oven to 350 degrees.
• Bake pie shells for 5 minutes.
• Meanwhile, in a large mixing bowl thoroughly combine the remaining ingredients.
• Pour the filling into the pie shells.
• Bake for 35 to 45 minutes, or until set.

SPINACH ZUCCHINI RICOTTA QUICHE

Steps:

• Preheat oven to 350°F.
• Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach and sauté until wilted, about 2 minutes. Add zucchini and continue to cook until almost all liquid from spinach evaporates, about 3-4 minutes.Set aside to cool slightly.
• In a large bowl, combine ricotta, mozzarella and Parmesan cheeses. Mix in eggs. Add cooled spinach mixture; blend well.
• Spoon cheese mixture into pie crust and smooth the top. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.