Crustless Spinach Ricotta Quiche

This Spinach Ricotta Quiche has a fresh spring flavor and it's packed with cancer-fighting nutrients. The end product is magnificent.

Ingredients

• 12 cups well-washed fresh spinach or 2 packages frozen spinach, thawed
• 2 tsp.olive oil
• ½ cup finely chopped onions
• 1 cup low-fat ricotta cheese
• ½ cup egg substitute or 2 whole eggs beaten
• ½ tsp.dried dill weed
• ¼ tsp.pepper
• ¼ tsp.salt
• pinch nutmeg
• 3 plum tomatoes, seeds and juice removed, chopped (1 cup)
• 1 Tbsp. grated Parmesan cheese

Directions:

1. Preheat the oven to 350°F.
2. Grease a 9" pie dish.
3. Steam the fresh spinach until just wilted. (Frozen spinach won't need to be cooked, just thawed.)
4. Press the water out of the cooked or thawed spinach and set aside.
5. Heat the oil in a small skillet and cook the onions until soft but not brown.
6. Combine the ricotta cheese; egg substitute, dill, pepper, and nutmeg in a large bowl. Add the prepared spinach, tomatoes, and onions. Mix thoroughly and tip into the pie pan.
7. Sprinkle Parmesan cheese over the top and bake until set, about 30 minutes.
8. Let the quiche cool for 5 or 10 minutes before serving.

Nutritional Analysis:

Makes 6 servings. Nutritional Information Per Serving: Calories 98, Protein 8g, Fat 3g, Calories From Fat 26%, Cholesterol 64mg, Carbohydrates 5g, Fiber 2g, Sodium 412mg.

Recipe Courtesy: National Cancer Institute