Ricotta Spinach Quiche Food

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.

SPINACH RICOTTA QUICHE

Steps:

• 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.

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.

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.

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.

SPINACH RICOTTA MUSHROOM QUICHE (LIGHTER)

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.

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.

RICOTTA, MUSHROOM, SPINACH, BACON QUICHE

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.