- 1 unbaked pie crust (– 9 ”)
- 2 cups spinach (cooked and cut into pieces, make sure all excess water has been squeezed from the spinach)
- 1 cup heavy cream
- 4 eggs
- 1 cup ricotta cheese
- 1 cup cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
|Calories1040Calories from Fat740|
|% DAILY VALUE|
|Calories from Fat740|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Betty G. 23 Oct 2018
Loved it! Only change I made was to add caramelized onions
Megan W. 9 Oct 2018
Added Keilbasa sausage, it was awesome
LISSA SHEPARD 9 Oct 2018
it was very good! my kids really liked it.
Kim 8 Jul 2018
really delicious! i used a lot less cream and only 2 eggs and it still turned out perfect my first quiche!
Mellie 2 May 2018
This turned out light and luscious...we loved it...I did replaced the heavy cream with half & half...otherwise I wouldn't change a thing!
L 23 Mar 2018
It was ok. A texture cross between a cheesecake and quiche. The pepper was a little too much. Next time I would add 1/2 the pepper called for...
Jamie G. 4 Jan 2018
This came out great!!!!! Very simple and delicious
Alydd Morgan 11 Sep 2017
Came out fantasticly
Donna 30 Apr 2017
Delicious! Creamy yet firm, the ricotta seems to be the key. I made it for Easter brunch, and I'm making it again, right now, just for me. After cooking, freeze in slices then a grab and eat meal is ready.
Alfie P. 23 Apr 2017
Easy to make. Very tasty. I would make it again.. added some extra cheese and ricotta., also used farm fresh eggs from my own chickens