Kel’s Mouthwatering Spinach, Mushroom and Ricotta Pie with Crispy Hash Brown Crust

 Kel's Spinach Mushroom Ricotta Pie

Here’s a great and cheesy pie (or quiche, if you will), full of healthy spinach and mushrooms. You can use a regular deep dish pie crust if you want, but I think you will absolutely love the crispy hash potato crust instead. I used Egg Beaters® for the pie filling this time, but you can substitute it with 3 large eggs.

This dish is as tasty as it is colorful and is perfect for a meatless Monday meal. I like to have it for breakfast as well — just pop it in the microwave oven for a minute or so and serve it with some fruit salad.

Ingredients

spinach ricotta pie ingredients

  • 4 cups frozen shredded hash brown potatoes, thawed and drained well
  • 4 tablespoons butter (for crust)
  • 3 tablespoons butter (for filling)
  • ¾ cup sweet onion, chopped small
  • 1 container fresh mushrooms, chopped (I like baby bellas)
  • 1 bag (5 oz.) fresh baby spinach
  • Salt to taste
  • Fresh ground pepper to taste
  • 1 jar (4 oz.) pimentos
  • ½ cup fat free half and half
  • ½ cup Egg Beaters®
  • 1 container (15 oz.) ricotta cheese
  • 6 oz. of Swiss/Gruyère blend, grated
  • 1/3 cup Parmesan/Romano/Asiago cheese, grated
  • ½ cup sharp cheddar cheese

Preparation

Preheat oven to 450 degrees F. Place the hash browns between paper towels to absorb as much liquid as possible. Spray a 9-inch pie plate with cooking spray, mix together the hash browns and butter, and press them on the bottom and sides of the plate to form a crust.

Press hash browns in pie plate

Bake the hash-brown crust for 20 minutes or so, until it starts turning brown and begins to crisp. Reduce the oven heat to 350 degrees F.

Hash bown crust out of the overn

Melt butter in a large skillet. Add the onions and sauté for a few minutes. Add the mushrooms and cook for another few minutes.

Saute onions and mushrooms

Stir in the spinach and season the mixture with salt and pepper to taste.

Add spinach to mushroom mixture

Sauté until the liquid from the spinach evaporates.

Cook down spinach

In a large bowl, combine the half and half, Egg Beaters®, ricotta, Swiss/Gruyère blend, Parmesan/Romano/Asiago blend and pimentos until well-mixed. Stir in the spinach and mushroom mixture.

Combine all of the ingredients

Spoon the filling in the hash brown crust. Bake at 350 degrees for approximately 25 minutes.

Fill hash brown crust with filling

Remove the quiche from the oven and sprinkle the top with the cheddar cheese.

Remove from oven to add cheese

Place the quiche back in the oven and bake for another 5-8 minutes, until a toothpick stuck in the middle of it comes out clean. Remove from the oven and let stand at least 10 minutes before serving.

Out of the oven to cool

Cut into wedges and enjoy!

Mouthwatering Spinach Mushroom Ricotta Pie

Bon appétit!

Eat, drink and be merry!

Follow Kel’s Café on Twitter at http://twitter.com/kelscafe

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One Response to Kel’s Mouthwatering Spinach, Mushroom and Ricotta Pie with Crispy Hash Brown Crust

  1. I can’t wait to try this!

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