Spinach Ricotta Pie
Spinach and ricotta pie is a 4 ingredient brunch, lunch, or dinner with almost no active prep! This take on a crustless quiche is chock full of greens and rich cheese and plenty of flavor thanks to an ingenious secret ingredient.
Servings: 6
Calories: 300kcal
Ingredients
- 1 10 oz pkg frozen spinach thawed and pressed through a strainer to remove excess moisture
- 1 15 oz container ricotta cheese
- 1 5.3 oz pkg garlic herb boursin cheese removed from packaging
- 5 large eggs lightly beaten
Instructions
- Spray a 9" pie plate lightly with nonstick cooking spray.
- Press the spinach between layers of paper towels to remove the excess moisture. Repeating, as needed, until completely dry.1 10 oz pkg frozen spinach
- Add the spinach, ricotta cheese, boursin cheese, and eggs to a mixing bowl. Stir together until evenly combined. Season with salt and pepper, to taste.1 15 oz container ricotta cheese, 1 5.3 oz pkg garlic herb boursin cheese, 5 large eggs
- Transfer the mixture to the prepared pie dish, and spread it out in an even layer.
- Bake at 375° for 45-50 minutes, just until set and golden brown on top.
- Slice, serve warm, and enjoy!
Notes
- Strain the spinach! It will help keep the pie from being watery!
- If the ricotta has extra liquid on it, get rid of the extra liquid as well.
- Add more cheese by stirring in some shredded or grated parmesan.
Nutrition
Calories: 300kcal | Carbohydrates: 5g | Protein: 17g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 217mg | Sodium: 309mg | Potassium: 295mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6340IU | Vitamin C: 3mg | Calcium: 248mg | Iron: 2mg