Ricotta-spinach Quiche

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

Ingredients

• Servings: 4
• 2 cups washed dried and finely chopped spinach leaves (i've also used frozen chopped spinach, thawed and squeezed dry with good results)
• 1 cup thinly sliced mushroom (cultivated or wild)
• 1/4 cup chopped green onion
• 1 pastry dough, for a 10 inch (for quiche or tart pan)
• 2 cups part-skim ricotta cheese
• 1 cup nonfat milk
• 3 eggs, beaten
• 1/4 teaspoon grated nutmeg
• 1/8 teaspoon rosemary
• 1/4 teaspoon salt
• fresh ground pepper

Recipe

• 1 heat oven to 400 degrees.
• 2 mix spinach, mushrooms and green onions in a bowl.
• 3 line quiche or tart pan with pastry, pressing and trimming to fit.
• 4 spoon vegetable mixture into pastry shell, pressing lightly with fingers to flatten evenly into crust.
• 5 combine ricotta, milk and eggs; stir in nutmeg, rosemary, salt and pepper to taste.
• 6 pour over spinach mixture.
• 7 bake quiche until it is lightly browned and set, 30-40 minutes.
• 8 cool at least 5 minutes before cutting into wedges.
• 9 serve warm or chilled.