Tre Stelle® Ricotta and Spinach Mini Quiches
A cream free version for the calorie counter, mini quiches make portion control a little easier!Prep Time:
15 minutes Ready In:
1 hour or less Serves:
Makes 6 servings.
1 tbsp | 15 mL olive oil ¼ cup | 50 mL shallots, peeled and finely chopped 4 garlic cloves, finely chopped 1 tub | 475g Tre Stelle® Extra Smooth Ricotta Cheese ½ cup | 125 mL sun dried tomatoes in oil, drained and roughly chopped 2 pkgs | 275 g each frozen chopped spinach, thawed and squeezed very dry 2 eggs, beaten ¼ cup | 50mL Tre Stelle® Grated Parmesan Cheese ¼ tsp each | 1 mL salt and pepper 1 – 9” unbaked pie crust
Preheat oven to 350ºF (175ºC). Add olive oil to a small skillet and place over medium heat; add shallots and garlic. Cook until soft – approximately 10 minutes. In a medium bowl combine Ricotta, cooked shallots; sun dried tomatoes, spinach, eggs, half of the Parmesan, salt and pepper. Mix thoroughly and pour into a 9” pie plate. Sprinkle with remaining Parmesan Cheese and bake for 30 minutes. Remove from oven and allow to rest 10 minutes before slicing.