Crustless Ricotta Spinach Pie

Crustless Ricotta Spinach Pie

Crustless Ricotta Spinach Pie

4 eggs
1 c. heavy cream
1. c. whole milk ricotta cheese
1. c. grated Swiss, Jarlsberg, or Emmenthaler cheese
1 bunch of baby spinach, washed, rinsed, chopped, and squeezed as dry as possible
Fresh nutmeg

Preheat oven to 325 F. Rinse spinach, put in pan, steam until limp, then drain and squeeze and chop. Set aside.

Beat together eggs, cream, ricotta, and nutmeg. Stir in spinach and grated cheese.

Pour into 9 inch pie pan, sprayed with oil. Bake for 30 minutes; remove when pie is set but still jiggles. Cool.

Good with a fresh salad, or for an easy breakfast grab-and-go.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s