CRUSTLESS SPINACH RICOTTA QUICHE

Crustless Spinach Ricotta Quiche image

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

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Ingredients

12 cups fresh spinach or 2 packages frozen spinach, thawed
2 teaspoons olive oil
1/2 cup finely chopped onion
1 cup ricotta cheese (can use part skim or low fat ricotta)
2 whole eggs, beaten
1/2 teaspoon dried dill weed
1/4 teaspoon pepper, to taste
1/4 teaspoon salt, to taste
1 pinch nutmeg
3 plum tomatoes, seeded and chopped (1 cup)
1 tablespoon grated parmesan cheese

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

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