Ricotta-Spinach Quiche

You can omit the pastry crust to make this a low-carb dish.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.