Ricotta And Spinach Quiche - cooking recipe

Ingredients

9-inch pie shell
3/4 c. cooked spinach
3/4 c. Lamagna Ricotta cheese
nutmeg
3/4 c. grated Parmesan cheese
3 eggs
3/4 c. milk
3/4 c. cream
salt and pepper

Preparation

Use frozen or fresh 9-inch uncooked pie shell.
Squeeze all water out of spinach and chop; combine with Ricotta cheese, a little nutmeg and 1/2 cup Parmesan cheese.
Spread over bottom of pastry shell.
Beat eggs lightly; combine with milk and cream. Season with salt and pepper.
Pour over Ricotta and spinach. Sprinkle with remaining Parmesan cheese.
Bake at 375\u00b0 for about 35 minutes until puffed and set.
Allow quiche to cool for 5 to 10 minutes.