Ricotta Spinach Quiche - cooking recipe

Ingredients

1 unbaked 9-inch pie shell
1 small onion, minced
1/2 tsp. salt
dash of black pepper
1 c. light cream
3 eggs, slightly beaten
2 (10 oz.) pkg. frozen chopped spinach
3 Tbsp. butter or margarine
1/4 tsp. nutmeg
1 lb. Ricotta cheese
3/4 c. fresh grated Parmesan cheese

Preparation

Cook spinach; drain well.
Saute onion in butter until transparent.
Stir in spinach, salt, nutmeg and pepper.
In large bowl, combine Ricotta and Parmesan cheese, cream and eggs; mix thoroughly.
Stir into spinach mixture.
Pour into pastry shell. Bake at 425\u00b0 for 15 minutes; reduce heat to 325\u00b0 and bake 40 minutes.