Ricotta Spinach Quiche Recipe

Perfect dish for a Sunday Brunch. Delicious paired with fresh fruit.
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  • 1 unbaked Pie Shell, 9-inch
  • 1 small Onion, minced
  • 1/2 teaspoon Salt
  • 1/8 teaspoon black pepper
  • 1 cup milk , lowfat 1%
  • 4 Large Eggland's Best eggs, lightly beaten
  • 2 (10 oz.) packages Frozen Chopped Spinach
  • 1 tablespoon canola oil
  • 1/4 teaspoon Nutmeg
  • 1 pound ricotta cheese , part-skim
  • 1/4 cup grated Parmesan Cheese
  • Microwave spinach according to directions on box. Drain very well, using paper towels, to remove all of the water.
  • Preheat oven to 425 degrees F.
  • Saute onion in oil. Stir in spinach, salt, nutmeg and pepper.
  • In a large bowl, combine ricotta cheese and parmesan cheese, milk and eggs and mix well. Stir into spinach mixture.
  • Pour into pastry shell. Bake 15 minutes.
  • Reduce heat to 325 degrees F and bake an additional 50 minutes until set.

Nutritional Facts
1 Serving: Calories 268; Fat 16g (52.3% calories from fat); Protein 14g; Carbohydrate 18g; Dietary Fiber 2g; Cholesterol 108mg; Sodium 473mg
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