Mushroom, Herb And Ricotta Quiche

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* Exported from MasterCook *

 

Mushroom, Herb And Ricotta Quiche

 

Recipe By : Healthful Cooking, Mary Carroll, StarTrib, 3/02

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1/3 cup defatted stock or white wine

1 teaspoon olive oil

3 cups thinly sliced mushrooms

2 cups coarsely chopped fresh spinach

1 teaspoon fresh oregano

1 teaspoon fresh thyme

2 cups part-skim ricotta cheese

2 eggs

1 unbaked pie shell -- (9-in.)

 

Serves 8 to 10.

 

Fresh herbs make all the difference in this savory soft quiche.

 

Preheat oven to 350 degrees. In a 10-inch nonstick skillet over

medium-high heat, heat stock or wine and oil. Add mushrooms. Cook,

stirring frequently, until browned. Stir in spinach, oregano and

thyme. Cover and cook 1 minute, or until spinach wilts. Remove from heat;

transfer to colander and drain well.

 

In medium bowl, combine ricotta and eggs; with wooden spoon, beat until

smooth. Add mushroom mixture; pour into pie shell. Bake for 45 minutes,

or until firm and lightly browned. Let stand 10 minutes before slicing.

 

Nutrition information per serving: Calories 161, Carbohydrates 10 g,

Protein 9 g, Fat 10 g, including sat. fat 4 g, Cholesterol 58 mg, Sodium

167 mg, Calcium 153 mg, Dietary fiber 1 g. Diabetic exchanges per serving:

1/2 bread/starch exch., 1 medium-fat meat exch., and 1 fat exch.

 

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