Ricotta-spinach-mushroom Quiche

This is really nice for a healthy, meatless meal. Use whatever crust you'd like....homemade or store-bought. I usually serve a salad or soup with this quiche.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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

Directions

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.