Monday, October 8, 2012

Spinach and Ricotta Quiche

Scott always gets scared when I make an egg dish--frittatas and quiches alike. One of my very first (like way before this blog, freshman year in college) attempts at cooking was a quiche. And I didn't know the portions for green peppers and it was way too many peppers for one quiche. And neither of us really like green peppers anyway. But this was pretty tasty. I've never worked with puff pastry before, and I thought it was delicious! There's a lot of flavor-especially if you get good Italian sausage!

Spinach and Ricotta Quiche
Spinach and Ricotta Quiche-adapted from Everyday with Rachael Ray
Total Time: 1 hour, 10 minutes
Serves 4

  • 1 sheet frozen puff pastry, thawed
  • 1/4 cup olive oil
  • 5 ounces frozen chopped spinach, thawed and drained
  • 4 ounces sliced mushrooms
  • 1 red pepper, chopped
  • 3 green onions, sliced
  • 1/4 pound Italian sausage
  • 4 eggs
  • 8 ounce ricotta cheese
  • 1/2 cup milk
Preheat the oven to 400 degrees. Press the puff pastry into a pie plate, trim the edges. Prick the bottom all over with a form, line with parchment paper, and place and oven safe bowl over the top. Bake until golden, about 20 minutes. Transfer to a rack to cool, and turn oven down to 350 degrees.

In a large skillet, heat 1 tablespoon olive oil over medium high heat and cook sausage until browned. Spread the sausage and spinach in the pie shell. In a large bowl, whisk together eggs, ricotta and milk; pour into pie shel. Bake until the eggs are set and the crust is golden, about 35 minutes.

Nutrition Facts

  4 Servings
Amount Per Serving
  Total Fat30.5 g
     Saturated Fat8.2 g
     Polyunsaturated Fat4.2 g
     Monounsaturated Fat19.2 g
  Cholesterol272.7 mg
  Sodium456.7 mg
  Potassium357.4 mg
  Total Carbohydrate14.3 g
     Dietary Fiber1.7 g
     Sugars3.2 g
  Protein19.6 g
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