Hope everyone had a good 4th of July. Mine was rained out, so we put on our own fireworks and laser show with some bottle rockets and a laser pointer.
Anyway, a few days ago I wanted to make a quiche with ricotta (love ricotta… I buy low fat). Well, it turned out to be less of an egg dish, and more of a vegetable and cheese dish.
The last quiche with spinach I made turned out well, but this dish was even better. The trick is to cook the vegetables first to get out all the excess moisture.
Spinach Ricotta Bake
- 1 package (10 oz) frozen spinach, squeezed dry
- 1/2 carton mushrooms, sliced
- 1/2 large yellow onion, sliced
- 2 eggs and 1 egg white
- 1 small container low fat ricotta
- 1 cup part skim mozzarella
- 1 tsp minced garlic
- 1 tsp red pepper flakes
- 2 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp ground rosemary
- 1 tsp garlic powder
- salt and pepper
- Preheat the oven to 350 F.
- Cook the mushrooms and onions in a saute pan until most of the moisture is cooked out. Add the spinach that is squeezed dry to the saute pan and stir in the spices. Allow this mixture to cool to room temperature.
- Mix the eggs and ricotta in a separate bowl. Add the vegetable mixture, and mix until combined. The mixture should be pretty thick.
- Pour into a quiche dish. Top with shredded mozzarella.
- Bake at 350 for 45-55 minutes until golden brown.
While baking, it will puff up, but then upon cooling the bake will sink down. Do not be alarmed, your final product is more of a vegetable and cheese bake like I said. It is delicious if you like ricotta. The only modification I would make would be to add another vegetable to it. I am not sure what yet, perhaps a few diced artichokes?
Enjoy! I am off to St. John for a week on vacation, and will be back to document the food on my travels…