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Description
This spinach quiche is the perfect breakfast to enjoy on a Sunday morning. After about 15 minutes of work, toss this quiche in the oven while you read the paper and enjoy a hot cup of coffee. Spinach and ricotta are the perfect pair which provide a ton of flavor. An egg custard brings everything together while a crisp, buttery crust adds a bit of texture and richness.
Ingredients
US|METRIC
4 SERVINGS
- 1 shortcrust pastry
- 250 grams ricotta
- 2 eggs
- 200 grams frozen spinach (chopped)
- salt
- ground black pepper
- 3 Tbsp. milk
- breadcrumbs
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Directions
- Preheat oven to 450 degrees Fahrenheit.
- Thaw out the spinach and drain. Press with your hands to drain out the maximum amount of water.
- In a bowl, crumble the ricotta with a fork. Add the milk breaking down the ricotta further. Add eggs and whisk the mixture. Add the spinach, salt, and pepper. Mix.
- Spread the dough in baking pan. Sprinkle some breadcrumbs on top of the dough.
- Pour the ricotta and spinach mixture on the top of the dough and bake for about 40 minutes.
NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium610mg25% |
| Potassium330mg9% |
| Protein16g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A130% |
| Vitamin C6% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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