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

5 comments:

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

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  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.

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  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!!

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

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  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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