Ricotta-spinach-mushroom Quiche

Ingredients

  • fresh ground pepper
  • rosemary
  • crushed
  • 1/8 teaspoon
  • rosemary
  • crushed
  • 1/8 teaspoon
  • + 46 more ingredients
    • dried tarragon
    • ¼ teaspoon
    • dried tarragon
    • ¼ teaspoon
    • nutmeg
    • grated
    • ¼ teaspoon
    • nutmeg
    • grated
    • ¼ teaspoon
    • eggs, beaten
    • 3
    • eggs, beaten
    • 3
    • nonfat milk
    • 1 cup
    • nonfat milk
    • 1 cup
    • part-skim ricotta cheese
    • 2 cups
    • part-skim ricotta cheese
    • 2 cups
    • (for quiche or tart pan)
    • 10-inch pie shell
    • 1
    • (for quiche or tart pan)
    • 10-inch pie shell
    • 1
    • green onion
    • chopped
    • ¼ cup
    • green onion
    • chopped
    • ¼ cup
    • mushroom
    • thinly sliced
    • 1 cup
    • mushroom
    • thinly sliced
    • 1 cup
    • spinach leaves
    • washed dried and finely chopped
    • 2 cups
    • spinach leaves
    • washed dried and finely chopped
    • 2 cups

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, ro...

View full recipe at SpringPad

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