Spinach Ricotta Mushroom Quiche Lighter
Delight in the wholesome flavors of this Spinach Ricotta Mushroom Quiche Lighter, a nutritious twist on the classic quiche perfect for breakfast, brunch, or a light dinner. Made with a pre-baked pie crust, this recipe combines tender baby spinach, earthy mushrooms, and aromatic garlic with a creamy, low-fat mixture of ricotta, mozzarella, and Parmesan cheeses. Packed with protein from eggs and egg whites, and gently seasoned with a hint of nutmeg for warmth, this quiche is both satisfying and flavorful without being overly heavy. Quick to prep and bake in under an hour, it’s a healthier, crowd-pleasing dish that’s ideal for any occasion. Serve it warm or at room temperature with a crisp side salad for a balanced, feel-good meal!
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Recipe Information
Ingredients
- 1 piece premade pie crust
- 5 cups baby spinach (fresh)
- 1 cup button mushrooms (sliced)
- 3 ounces ricotta cheese (low-fat)
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese (part-skim)
- 4 large eggs
- 2 large egg whites
- 0.5 cup milk (low-fat)
- 1 teaspoon olive oil
- 2 cloves garlic (minced)
- 0.5 cup onion (finely chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg (optional)
Instructions
Preheat the oven to 375°F (190°C).
Carefully press the premade pie crust into a 9-inch pie pan or quiche dish, trimming any excess crust around the edges. Use a fork to lightly prick the bottom of the crust to prevent bubbling.
Bake the crust in the preheated oven for 8–10 minutes until lightly golden, then set it aside to cool slightly.
While the crust bakes, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
Stir in the minced garlic and sliced mushrooms, and cook for another 5–6 minutes until the mushrooms release their moisture and begin to brown.
Add the spinach to the skillet and cook for 2–3 minutes until wilted. Remove the mixture from heat and let it cool slightly.
In a mixing bowl, whisk together the eggs, egg whites, milk, ricotta cheese, Parmesan cheese, salt, pepper, and optional nutmeg until smooth.
Spread the spinach, mushroom, and onion mixture evenly over the pre-baked crust. Sprinkle the shredded mozzarella on top.
Pour the egg and ricotta mixture carefully over the vegetables and cheese, ensuring it is evenly distributed.
Bake the quiche in the oven for 25–30 minutes, or until the center is set and the top is lightly golden.
Allow the quiche to cool for 5–10 minutes before slicing and serving. Enjoy this nutritious, lightened quiche as a satisfying meal for breakfast, brunch, or dinner.
Nutrition Facts
Calories |
2257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 3784 mg | 165% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 24.5 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1613 mg | 124% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2094 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
