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Spinach and Ricotta Quiche Recipe

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This recipe for Spinach and Ricotta Quiche, by , is from Janis Weart's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy O'Neal
Added: Thursday, October 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch fresh spinach (or 1 pkg. frozen, thawed)
1 c. ricotta cheese
grated nutmeg
1 c. grated Parmesan cheese
1 c. cream
1 c. milk
4 eggs
Salt and pepper

Directions:
Directions:
Line a deep 10" quiche pan with your favorite rich tart pastry and bake 15 minutes at 425. Wash spinach and cook for a few minutes. Squeeze out all water and chop (should be approximately 3/4 cup). Combine with ricotta cheese, a little nutmeg and 1/2 cup of the Parmesan cheese. Spread out over the bottom of the pastry shell. Beat eggs lightly and combine with cream and milk, season with salt and pepper and pour over ricotta/spinach mixture. Sprinkle remaining cheese over top and bake at 375 for about 30 minutes until puffed and set. Let quiche rest 5-10 minutes before serving.

 

 

 

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