Crustless Spinach and Ricotta Quiche

2 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 20 min Cooking Dish : 23 cm (9 ") diameter
260 calories/serving

Ingredients

6 oz spinach 6 cups
1 tsp olive oil 0.2 fl.oz
1/4 onions, sliced into rounds 1.8 oz
3 eggs size large
1/3 cup Cheddar cheese, grated 0.9 oz
1/3 cup ricotta cheese 2.9 oz
1 pinch nutmeg
1 pinch salt
ground pepper to taste [optional]

Method

  1. Preheat the oven to 190°C/375°F.
  2. Prepare the spinach: Wash and drain briefly then transfer it to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them. Add salt, cover and cook over high heat 2-3 min until the leaves wilt. Transfer the spinach to a colander, press to remove excess water, then set aside.
  3. Meanwhile, in a pan, sauté the onion in half of the oil until softened, about 2 to 3 min. Set aside.
  4. In a bowl, beat the eggs lightly with a fork. Stir in the cheeses, spinach, and grated nutmeg. Mix well then season with salt and pepper to taste. Oil one or two 23 cm (9") baking dishes (depending on the quantity prepared) with the remaining oil. Arrange the egg mixture onto the baking dish(s), then top with the onion.
  5. Bake in the middle of the oven for about 20-25 min, until the surface becomes golden-coloured. For a nice crust, turn on the top broiler for the last 2 minutes. Serve.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

260

Fat

17 g

26 %

Saturated 7.3 g
+ Trans 0 g

37 %

Cholesterol

360 mg

Sodium

440 mg

18 %

Carbohydrate

7 g

2 %

Fibre

2 g

7 %

Sugars

2 g

Net Carbs

5 g

Protein

20 g

Vitamin A

140 %

Vitamin C

12 %

Calcium

30 %

Iron

28 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Iron, Magnesium, Manganese, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin K, Zinc
Good source of  :
Niacin, Pantothenic Acid, Potassium, Vitamin B6, Vitamin E
Source of  :
Copper, Vitamin B1, Vitamin C, Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 2
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.