Ingredients
2 cups fresh spinach, chopped
1 cup ricotta cheese
3 large eggs
1/2 cup milk (whole or low-fat)
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup onion, finely diced
2 cloves garlic, minced
Salt and pepper, to taste
Olive oil, for sautéing
Optional: Fresh herbs (basil or parsley) for garnish
Instructions
1. Preheat oven to 375°F (190°C). Grease a pie dish or baking dish with olive oil.
2. Heat olive oil in a skillet over medium heat. Sauté onion for 3-5 minutes until softened. Add garlic and spinach, cook until wilted. Remove from heat and cool slightly.
3. In a large mixing bowl, whisk together ricotta, eggs, and milk until smooth. Stir in Parmesan, mozzarella, and spinach mixture. Season with salt and pepper.
4. Pour mixture into prepared baking dish. Bake for 35-40 minutes or until set and golden on top.
5. Let cool slightly before slicing. Garnish with fresh herbs if desired. Serve warm.
Notes
Use frozen spinach if needed—thaw and squeeze out excess moisture.
Make mini quiches using a muffin tin for meal prep.
Experiment with different cheeses like Gruyère or cheddar.
Add mushrooms, bell peppers, or zucchini for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Lunch, Dinner
- Method: Baking
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 135mg
Keywords: crustless quiche, ricotta quiche, spinach quiche, easy quiche, low carb quiche, keto quiche