Spinach Ricotta QuicheCuisine: Dairy Category: Entre Servings: 12 Ingredients:1 10-11-inch prebaked pie shellor 2 9" Oronoque frozen pie shells FILLING: 1 ¾ pounds fresh spinach or 30 oz pkgs frozen spinach 20 oz whole milk ricotta cheese 4 eggs, room temperature lightly beaten 3 tbsp. olive oil 4 scallions, including green finely chopped 1 ¼ cups freshly grated Parmesan cheese or muenster Kosher Salt to taste Black pepper, freshly ground Instructions:Preheat oven to 375o. Heat oil in a skillet until hot. Add scallions and sauté over low heat until soft. Defrost frozen spinach & squeeze out water or add fresh spinach and sauté, stirring, for a few minutes. Transfer to a bowl, let cool a little, and mix in l cup of the Parmesan cheese, the ricotta, and eggs. Season well. Place prebaked pie shell on a thin, flat baking sheet or oven liner. Spread filling in shell and sprinkle with remaining Parmesan cheese. Bake in lowest third of oven for about 25 minutes, or until top is firm, but still wobbly. (Note, I'm not so big on wobbly, so I let it bake a little longer) Can be reheated and served warm or at room temperature. Variation: While it calls for a l0-11 inch prebaked pie shell, and 28 oz fresh spinach, You can substitute 2 Oronoque 9" pie shells (and pre-bake them) and use 3 - 10 oz. pkgs. of frozen spinach, defrosted with the water squeezed out before using it for the filling. Grated muenster cheese can be used instead of parmesan cheese. Can be frozen. Any flavored grated cheddar cheese can be substitutedClick Here To Return To The Recipe List This Page Generated By: |