Best 13 Spinach Ricotta Mushroom Quiche Lighter Recipes

SPINACH & MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.
• Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
• Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.

RICOTTA-SPINACH-MUSHROOM QUICHE

Steps:

• Heat oven to 400°.
• Mix spinach, mushrooms and green onions in a bowl; line a quiche or tart pan with pastry, pressing and trimming to fit; spoon vegetable mixture into pastry shell, pressing lightly to flatten evenly into crust.
• Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
• Bake quiche until it is lightly browned and set, 30-40 minutes; a knife inserted into the center of the custard should come out clean.
• Cool at least 5 minutes before cutting into wedges to serve warm or chilled.

SPINACH MUSHROOM QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
• Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
• Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
• Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

SPINACH RICOTTA QUICHE

Steps:

• Preheat oven to 350 degrees Farenheit.
• Roll the dough out on a well-floured work surface until it's approximately 11 to 12-inches in diameter.
• Transfer it to a 9-inch metal or glass pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
• Prick the bottom of the pie crust with the tines of a fork. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked.
• Meanwhile in a large mixing bowl combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; mix well.
• Pour mixture into the par-baked pie crust.
• In a small bowl combine ricotta with mozzarella and remaining parmesan.
• Dollop the ricotta all around and top and place tomatoes around the cheese.
• Place foil on the edges of the crust to prevent them from burning.
• Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
• Let cool before serving.

LIGHT AND FLUFFY SPINACH QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
• In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
• Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

SPINACH-RICOTTA QUICHE

Steps:

• Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
• Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
• Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
• Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
• Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
• Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.

RICOTTA, MUSHROOM, SPINACH, BACON QUICHE

Steps:

• FOR THE CRUST:.
• In a large bowl combine the flour & salt.
• Add the butter with fingers, rubbing until incorporated completely and water.
• Gather the dough by rolling it into a ball, being sure to collect any fallen dough from the corners.
• Roll the dough on a lightly floured surface into a round ball. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it.
• Fold a bit of the excess dough inward to form a lip.
• Prick the bottom of the shell all over with a fork, cover with aluminum foil, and refrigerate for approximately 30 minutes or overnight.
• Arrange a rack in the center of the oven and heat the oven to 425 degrees F.
• Remove the foil, line the frozen shell with parchment or fresh foil, fill it with pennies or pie weights, and bake until the sides are set, about 12-14 minutes.
• Let cool.
• FOR THE FILLING:.
• Preheat the oven to 375 degrees F.
• Cook the spinach and bacon ahead of time.
• Combine the eggs, milk, spinach, ricotta, seasoning, parmesan, mushrooms, and swiss in a food processor or bowl. stir until well-incorporated.
• Line the bottom of the pie crust(s) with 1/4 cup of cheddar cheese before pouring in the egg mixture.
• Sprinkle the crumbled bacon over the quiche, sprinkle the remaining cheddar cheese over that.
• Bake the pie for 50 to 75 minutes until the egg mixture is set all the way through. Serve hot or refrigerate for later.
• Re-heat the next day in the microwave, or eat fresh with veggies or a side salad and dinner roll.

THE BEST SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large dutch oven or pot, melt butter over medium heat. Saute garlic and onion in butter until lightly transparent. Add the mushrooms, and saute until they are fragrant. Add the spinach, and saute until it reduces down (about 4 minutes). Remove and reserve most of the liquid from the pan. Stir in all the italian cheese and all but 1/2 cup of the cheddar. Season with salt and pepper (make sure to taste at this point, as this is the only time you will be able to adjust the salt and pepper). Spoon mixture into pie crust.
• In a medium bowl, whisk together eggs and milk. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Add in the set aside liquid if it seems too dry, and mix thouroghly.
• Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

CRUSTLESS SPINACH QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
• Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

CRUSTLESS SPINACH RICOTTA QUICHE

Steps:

• Preheat the oven to 350°F.
• Grease a 9" pie dish.
• Steam the fresh spinach until just wilted.
• (Or thaw frozen spinach and steam for about 5 minutes).
• Press the water out of the cooked spinach and set aside.
• Heat the oil in a small skillet and cook the onions until soft but not brown.
• Combine the ricotta cheese, eggs, dill, pepper, and nutmeg in a large bowl.
• Add the prepared spinach, tomatoes, and onions.
• Mix thoroughly and place mixture into the pie pan.
• Sprinkle Parmesan cheese over the top and bake for about 30-35 minutes.
• Let the quiche cool for 5 or 10 minutes before serving.

TRANSFORMED SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fit pie crust into a 9-inch pie dish.
• Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
• Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
• Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
• Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

SPINACH ZUCCHINI RICOTTA QUICHE

Steps:

• Preheat oven to 350°F.
• Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach and sauté until wilted, about 2 minutes. Add zucchini and continue to cook until almost all liquid from spinach evaporates, about 3-4 minutes.Set aside to cool slightly.
• In a large bowl, combine ricotta, mozzarella and Parmesan cheeses. Mix in eggs. Add cooled spinach mixture; blend well.
• Spoon cheese mixture into pie crust and smooth the top. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.

SPINACH, MUSHROOM, AND RICOTTA FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
• Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
• Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.