Breakfast

Spinach-Ricotta Quiche (with crust) is for Breakfast.

Spinach-Ricotta Quiche (with crust) takes 10 minutes to prepare.

Spinach-Ricotta Quiche (with crust) takes 30 minutes to cook.

Spinach-Ricotta Quiche (with crust) makes 8 servings.

The ingredients for Spinach-Ricotta Quiche (with crust) are:

5 oz frozen spinach (about half the box)
7 oz part-skim Ricotta cheese
1/3 cup part-skim shredded Mozerella cheese
6 tbps shredded Parmesan cheese
1/3 cup shredded Colby/Monterey Jack cheese
4 large eggs
1 cup sliced mushrooms
Refrigerated pie crust

Here is how you make Spinach-Ricotta Quiche (with crust):

Preheat oven to 375 degrees. Let the pie crust sit out while preparing the mixture - this will make it easier to work with. Cook spinach according to package directions and drain excess water.Combine spinach, mushrooms, ricotta, mozerella, and parmesan cheese until well blended. Lightly beat eggs with fork; add spinach mixture and mix well. Place pie crust in pie pan, and fill with egg mixture. Top with colby/monterey jack cheese. Cook for 25-30 minutes, until toothpick comes out clean or desired consistency is reached. Let cool and enjoy!Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user EMERALDELEPHANT.

The nutritional information for Spinach-Ricotta Quiche (with crust) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 217.3

• Total Fat: 13.6 g
• Cholesterol: 106.8 mg
• Sodium: 291.9 mg
• Total Carbs: 14.6 g
• Dietary Fiber: 0.5 g
• Protein: 10.0 g