Crustless Spinach Ricotta Quiche - cooking recipe

Ingredients

12 cups fresh spinach or 2 packages frozen spinach, thawed
2 teaspoons olive oil
1/2 cup finely chopped onion
1 cup ricotta cheese (can use part skim or low fat ricotta)
2 whole eggs, beaten
1/2 teaspoon dried dill weed
1/4 teaspoon pepper, to taste
1/4 teaspoon salt, to taste
1 pinch nutmeg
3 plum tomatoes, seeded and chopped (1 cup)
1 tablespoon grated parmesan cheese

Preparation

Preheat the oven to 350\u00b0F.
Grease a 9\" pie dish.
Steam the fresh spinach until just wilted.
(Or thaw frozen spinach and steam for about 5 minutes).
Press the water out of the cooked spinach and set aside.
Heat the oil in a small skillet and cook the onions until soft but not brown.
Combine the ricotta cheese, eggs, dill, pepper, and nutmeg in a large bowl.
Add the prepared spinach, tomatoes, and onions.
Mix thoroughly and place mixture into the pie pan.
Sprinkle Parmesan cheese over the top and bake for about 30-35 minutes.
Let the quiche cool for 5 or 10 minutes before serving.