Tomato, Ricotta and Spinach Quiche

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Tomato, Ricotta and Spinach Quiche


  • 2 tablespoons olive oil
  • 6 large eggs
  • 1/4 cup cream
  • 1 (15 ounce container) part-skim ricotta cheese
  • 1 large tomato, chopped
  • 2 cups baby spinach, chopped
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper


  1. Preheat oven 350 degrees F.  Brush a baking dish with oil to coat.


  2. In a mixing bowl whisk eggs then add in ricotta and cream then combine well. Add in tomato, spinach, parsley, basil, salt and pepper.  Combine all ingredients.  Pour mixture into your prepared baking dish and bake for 40 minutes or until lightly browned and firmly set around the edge.  

  3. Let sit for 5 minutes then slice and serve!

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