pat's Recipe

Mini Ricotta & Spinach Quiche

Category: Quiche

2 lbs. fresh spinach (not baby spinach)
1 small onion, diced
olive oil
5 lg. eggs
1 c. grated Parmesan cheese
1 lb. Ricotta cheese
1 tsp. salt
Fresh ground pepper
roasted diced red pepper for garnish

Cook the diced onion with the fresh spinach in olive oil until spinach is wilted.
About 2 minutes. Set aside.

Beat the eggs w/ both cheeses, salt and pepper.
When spinach mixture has cooled add it to the egg mixture.

If you are making a large souffle, then place in a greased square baking dish with 4" sides.

If you are making appetizer size souffles, then butter a dish with lower sides (I used a rectangle Pyrex baking casserole, 8x10), and pour batter in the dish. Bake at 350 degrees F for about 35 minutes until puffed.

You can serve the dish hot, however, if you are making mini appetizers, then place the baking dish in the fridge for 4 hours (or overnight) until the souffle has completely cooled and firmed up.
Now you are ready to use your biscuit cutter to cut out shapes.

I used a 2" fluted edge cutter and easily cut out the rounds. (eat the leftover scraps as you go!).

Garnish each souffle with a roasted red pepper piece and serve.

Serves 10.