Crustless Spinach Ricotta Quiche

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 cups fresh spinach or 2 packages frozen spinach, thawed
• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 1 cup ricotta cheese (can use part skim or low fat ricotta)
• 2 whole eggs, beaten
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon pepper, to taste
• 1/4 teaspoon salt, to taste
• 1 pinch nutmeg
• 3 plum tomatoes, seeded and chopped (1 cup)
• 1 tablespoon grated parmesan cheese

Recipe

• 1 preheat the oven to 350°f.
• 2 grease a 9" pie dish.
• 3 steam the fresh spinach until just wilted.
• 4 (or thaw frozen spinach and steam for about 5 minutes).
• 5 press the water out of the cooked spinach and set aside.
• 6 heat the oil in a small skillet and cook the onions until soft but not brown.
• 7 combine the ricotta cheese, eggs, dill, pepper, and nutmeg in a large bowl.
• 8 add the prepared spinach, tomatoes, and onions.
• 9 mix thoroughly and place mixture into the pie pan.
• 10 sprinkle parmesan cheese over the top and bake for about 30-35 minutes.
• 11 let the quiche cool for 5 or 10 minutes before serving.