Ingredients
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2 cups washed dried and finely chopped spinach leaves
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1 10-inch pie shell (for quiche or tart pan)
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2 cups part-skim ricotta cheese
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1 cup nonfat milk
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3 eggs, beaten
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1/4 teaspoon grated nutmeg
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1/4 teaspoon dried tarragon
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1/8 teaspoon crushed rosemary
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fresh ground pepper
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1/4 cup chopped green onion
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1 cup thinly sliced mushroom
Instructions
- Heat oven to 400°.
- 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.
- Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
- 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.
- Cool at least 5 minutes before cutting into wedges to serve warm or chilled.