Crustless Spinach and Ricotta Quiche

1 Reviews
100% would make this recipe again

Preparation : 15 min Cooking : 20 min Cooking Dish : 23 cm (9 ") diameter
260 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Bone-healthy
  • Diabetes-friendly


170 g spinach 6 cups
1 tsp olive oil 5 mL
1/4 onions, sliced into rounds 50 g
3 eggs size large
1/3 cup Cheddar cheese, grated 26 g
7 tbsp ricotta cheese 80 g
1 pinch nutmeg
1 pinch salt 0.2 g
ground pepper to taste [optional]


  1. Preheat the oven to 190°C/375°F.
  2. Prepare the spinach: Wash and drain briefly then transfer it to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them. Add salt, cover and cook over high heat 2-3 min until the leaves wilt. Transfer the spinach to a colander, press to remove excess water, then set aside.
  3. Meanwhile, in a pan, sauté the onion in half of the oil until softened, about 2 to 3 min. Set aside.
  4. In a bowl, beat the eggs lightly with a fork. Stir in the cheeses, spinach, and grated nutmeg. Mix well then season with salt and pepper to taste. Oil one or two 23 cm (9") baking dishes (depending on the quantity prepared) with the remaining oil. Arrange the egg mixture onto the baking dish(s), then top with the onion.
  5. Bake in the middle of the oven for about 20-25 min, until the surface becomes golden-coloured. For a nice crust, turn on the top broiler for the last 2 minutes. Serve.

Nutrition Facts Table

per 1 Serving (220 g)


% Daily Value




17 g

26 %

Saturated 7.3 g
+ Trans 0 g

37 %


360 mg


440 mg

18 %


7 g

2 %


2 g

7 %


2 g

Net Carbs

5 g


20 g

Vitamin A

140 %

Vitamin C

12 %


30 %


28 %


This recipe is :
Diet-related health claims  :
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Iron, Magnesium, Manganese, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin K, Zinc
Good source of  :
Niacin, Pantothenic Acid, Potassium, Vitamin B6, Vitamin E
Source of  :
Copper, Vitamin B1, Vitamin C, Vitamin D


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 2
Fats 2

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Eggs | Main courses/Entrées | Diabetes-friendly | High Calcium | Halal | Kosher | Vegetarian | Bone-healthy | High Iron

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