Carrot-Ricotta Quiche
Carrot-Ricotta Quiche might be just the side dish you are searching for. This recipe makes 6 servings with 184 calories, 12g of protein, and 8g of fat each. For 77 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up carrots, eggs, fresh parsley, and a few other things to make it today. Plenty of people really liked this Mediterranean dish. 3193 people were glad they tried this recipe. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 76%, this dish is solid. Ricottan and Arugula Quiche, Spinach Ricotta Quiche, and Ricotta, Lemon, And Arugula Quiche are very similar to this recipe.
Servings: 6
Ingredients:
2 cups finely grated carrots (4 large carrots)
2 large eggs
¼ cup chopped fresh parsley
1½ cups low-fat ricotta cheese
2 Tbs. grated Parmesan cheese
5 sheets frozen phyllo dough, thawed
¼ cup chopped shallots (2 large shallots)
Equipment:
pie form
oven
kitchen scissors
whisk
bowl
Cooking instruction summary:
1. Preheat oven to 350°F, and coat 9-inch pie pan with cooking spray.2. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 sheet phyllo on work surface, and coat with cooking spray. Top with second phyllo sheet, and coat with cooking spray. Repeat layering, coating last phyllo sheet with cooking spray. Press phyllo stack in prepared pie pan, sprayed-side down. Trim edges with scissors just to rim of pie pan.3. Whisk eggs in large bowl. Whisk in ricotta and Parmesan. Fold in carrots, shallots, and parsley. Season with salt and pepper, if desired.4. Bake 30 minutes, or until crust is browned, and filling is set.
Step by step:
1. Preheat oven to 350°F, and coat 9-inch pie pan with cooking spray.
2. Unroll phyllo, and keep under damp towel to retain moisture.
3. Place 1 sheet phyllo on work surface, and coat with cooking spray. Top with second phyllo sheet, and coat with cooking spray. Repeat layering, coating last phyllo sheet with cooking spray. Press phyllo stack in prepared pie pan, sprayed-side down. Trim edges with scissors just to rim of pie pan.
4. Whisk eggs in large bowl.
5. Whisk in ricotta and Parmesan. Fold in carrots, shallots, and parsley. Season with salt and pepper, if desired.
6. Bake 30 minutes, or until crust is browned, and filling is set.
Nutrition Information:
covered percent of daily need
