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2 10-oz. packages frozen, chopped spinach
Cook spinach according to instructions; drain in a large strainer pressing out all liquid. Set aside to cool. Get spinach as dry as possible.
Sauté onion in melted butter or margarine until transparent. Stir in spinach, salt, nutmeg and pepper.
In a large bowl combine ricotta, cream, Parmesan, and eggs. Mix thoroughly and then add spinach mixture.
Pour into a lightly oiled 9"x9" baking dish and bake at 350°F for about 50 minutes until the custard is set and top is lightly browned.
Serve cut in squares with salad.
You can definitely make this a day or so before needed and bring to room temperature or heat up a little before serving.
Poster's Notes:
Posted by Judy Sennesh
Nutritional Info Per Serving: N/A
1/2 small onion, minced (about 1/4 cup)
3 tbsp. butter or margarine
1/2 tsp. salt
1/4 tsp. nutmeg (freshly grated if possible, and I usually use a little more)
Dash black pepper
1 15-ozs. container ricotta (I use low-fat)
1 cup light cream or half-and-half (I use evaporated low-fat milk)
1/2 cup freshly grated Parmesan cheese
3 eggs, lightly beaten (I use equivalent amount of egg substitute)
This is delicious for brunch and it's good hot from the oven or room temperature. I make it with the low-fat adjustments that I'm adding in parentheses. It's a quiche recipe from the NYTimes, long ago, very TNT, minus the pie crust that I've never made. (It's a great low-carb dish)