Ricotta-spinach-mushroom Quiche

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 cups washed dried and finely chopped spinach leaves
• 1 cup thinly sliced mushroom
• 1/4 cup chopped green onion
• 1 10-inch pie shell (for quiche or tart pan)
• 2 cups part-skim ricotta cheese
• 1 cup nonfat milk
• 3 eggs, beaten
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon dried tarragon
• 1/8 teaspoon crushed rosemary
• fresh ground pepper

Recipe

• 1 heat oven to 400°.
• 2 mix spinach, mushrooms and green onions in a bowl; line a quiche or tart pan with pastry, pressing and trimming to fit; spoon vegetable mixture into pastry shell, pressing lightly to flatten evenly into crust.
• 3 combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
• 4 bake quiche until it is lightly browned and set, 30-40 minutes; a knife inserted into the center of the custard should come out clean.
• 5 cool at least 5 minutes before cutting into wedges to serve warm or chilled.