Thursday, July 28, 2011

Crustless Spinach and Ricotta Quiche

I had some ricotta left over and I wanted to use it up so I went online to search for different healthy recipes that I could use. After browsing a bit I ended up decided that I wanted to do something with both spinach and ricotta. The most common search result that came up was lasagna. While I am a fan of lasagna, I really didn’t want to eat pasta, so I skipped those. Several of the other recipes called for the use of extra cheeses – cheddar, Parmesan, mozzarella etc. I didn’t want to add much cheese either … so in the end, I kind of made up my own recipe based on the general idea I got from the recipes. I tried it out last night and it was delicious – if I do say so myself J

Here’s the recipe:

Crustless Spinach and Ricotta Quiche
1 teaspoon olive oil
1/4 cup onions - finely shopped
1 teaspoon garlic powder
200 grams frozen spinach, thawed
1/2 cup medium salsa
1/2 cup skim ricotta cheese
1/3 cup egg white substitute
1/2 teaspoon dill
salt and pepper to taste
1/4 teaspoon nutmeg
2 teaspoons grated parmesan cheese

1) Preheat oven to 350F
2) Thaw frozen spinach
3) Heat skillet, add olive oil and onions; cook until they are soft, not brown; add garlic powder and a dash of water to prevent it from congealing
4) Add thawed spinach and stir
5) Add salsa and mix
6) In a bowl, combine the ricotta cheese, egg substitute, dill, pepper, salt, and nutmeg and mix thoroughly
7) Add the spinach mixture and mix thoroughly
8) Lightly spray quiche dishes with no-fat cooking spray (I used individual quiche dishes instead of one bigger one just for variety. Each serving is 2 mini quiche dishes)
9) Fill quiche tins with the spinach mixture
10) Sprinkle 1/2 tsp Parmesan cheese on top of each quiche
11) Bake for 35 minutes
12) Allow quiche to stand for 5-10 minutes before unmolding and serving.

I also made myself a small salad to add a bit of color.
3 leaves of lettuce torn into small pieces
1/4 red bell pepper, finely diced
2 tablespoons of corn kernels
finely grated carrot on top
2 teaspoons of fat free Italian dressing

This is what it looked like:

Nutritional Information
Quiche (2 servings)
Calories 212
Protein 18 g
Carbohydrates 13.5 g
Fiber 5 g
Fat 7.5 g
Saturated fat 3.5 g

Salad (single serving)
Calories 65
Protein 1 g
Carbohydrates 4 g
Fiber 1 g
Fat 0 g/Saturated fat 0 g


  1. Oh that looks yummy! I love eggs, and often make spinach and tomato omelettes with a little feta, but those quiche look amazing!

  2. Thanks :) They turned out much better than I had expected. I saved 2 quiches for the next day and they tasted just fine - especially if you take the time to warm them up in the oven. It adds a bit of crispiness to the quiche.

  3. Jenny4:41 PM

    That looks so good! I'm going to try it tonight!
    Thanks for taking the time to post the nutritional info!!

  4. Love that you're posting pix of the food and the nutritional breakdown! Looks yummy!

  5. Just a correction on this recipe - I used 100% liquid egg whites, not egg white substitute (but I'm sure it'll come out the same)



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