Roasted Mushroom & Spinach Ricotta Quiche

Yes, I admit, ever since we launched our line of flour and scratch baking dessert and cookie mixes, I’ve been a little too eager to experiment with a ton of chocolatey, fruity, or just through and through deliciously sweet recipes. I figured it’s time to change gears for the savory, after all, we can’t serve dessert until the main course has been gobbled up!

Roasted Mushroom and Spinach Ricotta Quiche

I came across this recipe which just combines two of my favorite things – mushrooms and spinach. Talk about a veggilicious yum! I might have gotten a bit carried away with the mushrooms – I picked three different kinds, sliced bella mushrooms, sliced shitake mushrooms, and sliced cremini mushrooms. But you can pretty much use whatever mushrooms you want!

This veggie quiche/tart would be perfect to serve at your next family brunch, or just make it as a yummy brinner brimming with veggie goodness!

You Will Need:

  • 1 Immaculate Baking Co. ™ refrigerated pie crust (there are 2 pie crusts per box, you only need 1)
  • 2/3 cup fat-free ricotta cheese
  • 2 eggs
  • 1/4 cup fresh basil leaves
  • 3 tablespoons grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 3 8 ounce packages assorted fresh mushrooms, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 6 ounce package fresh spinach

Let’s Get Bakin’!

  1. Preheat oven to 450° F. Coat a 9-inch pie plate with cooking spray; set aside. Let pie crust stand in room temperature for about 8 minutes to soften. Unroll pie crust carefully (see more pie-handling tips and tricks here!) and transfer to the prepared pie plate; press evenly onto bottom and sides. Prick bottom a few times with a fork. Bake for 10 minutes.
  2. Meanwhile, for filling, in the food processor (or large bowl) combine ricotta cheese, eggs, basil, 2 tablespoons of the Parmesan cheese, and the pepper. Cover and process until smooth. Set aside.
  3. In a large roasting pan combine mushrooms, the 1 tablespoon oil, and 1/4 teaspoon salt. Roast about 25 minutes or until mushroom liquid is nearly evaporated, stirring twice. Stir in spinach. Roast about 10 minutes more, stirring once. Remove from oven. Reduce oven temperature to 375°F. (I added some balsamic vinegar just to give it a little more flavor!)
  4. To assemble tart, spread filling in the bottom of the baked pastry shell. Top with mushroom mixture and the remaining 1 tablespoon Parmesan cheese. Bake for 25 to 30 minutes or just until filling is set. Let stand for 15 minutes before serving.

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