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Quiche, Spinach VI (D, TNT)
Source: Polly-o cheese products
Serves: 6

1 deep dish pie shell
1 10-oz. package frozen chopped spinach, defrosted
3 eggs
1 8-oz. package shredded mozzarella (I use a little less)
1 15-oz. container ricotta cheese
1/4 to 1/3 cup milk
2 tbsp. cornstarch
1 tsp. Italian seasoning
1/4 tsp. pepper
1/2 tsp. oregano
1/2 tsp. garlic powder
2 tbsp. grated Parmesan

Combine spinach, eggs, ricotta, milk, cornstarch, mozzarella, and spices. Pour into baked pie shell. Sprinkle grated cheese on top. Bake about an hour at 350°F.

Poster's Notes:
I usually find that if I put the entire filling into one crust, it doesn't get done. I fill it to the top of the crust, and put the leftover filling into a greased Corning ware dish, and bake it at the same time, without a crust.

Posted by Marilyn Judovin, Z'L, Z'L

Nutritional Info Per Serving: N/A