Ricotta Mushroom Spinach Bacon Quiche Recipes

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.

SPINACH RICOTTA MUSHROOM QUICHE (LIGHTER)

Steps:

• Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
• Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
• Saute onion, garlic and mushroom with cooking spray and stir in spinach, salt, nutmeg and black pepper.
• In separate bowl, combine milk, cheesed and eggs and blend well. Add spinach mixture and stir well.
• Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.

SPINACH, BACON AND MUSHROOM QUICHE

Steps:

• Preheat oven to 375°F.
• Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
• Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
• With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
• Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
• Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.

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.

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.

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
• Fit the pie crust into a 9-inch pie dish, and set aside.
• In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
• Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.