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...

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