Tuesday, January 25, 2011

Spinach Ricotta Quiche

A quick and easy breakfast/lunch/dinner for friends and family to enjoy. Made it for a friend for lunch. Fed it to my kids for dinner. Packed it up for school lunches tomorrow.

1 (8 oz.) container Ricotta cheese
4 eggs, beaten
1 shallot, diced and sauteed with a dab of butter and dash of white wine
1/2 c. Parmesan cheese
6 tbsp. milk
1 box frozen chopped spinach, cooked & well drained
Salt & pepper to taste
1 pie crust, bought from trader joe's frozen section

Beat eggs into Ricotta cheese. Saute shallots in butter. Add spinach and wine. Cool. Add Parmesan cheese, milk and spinach mixture. If using frozen pie crust, blindbake. Mix ingredients well and pour into blindbaked pie crust.

Bake at 400 degrees for 10 minutes; then 350 degrees for about 30-45 minutes. When knife inserted in center comes out clean, it's done.

Options: Dot with butter and sprinkle more Parmesan cheese on top before baking. Garnish with sliced tomato and sprinkle a little basil.