Ricotta-Spinach-Mushroom Quiche - cooking recipe

Ingredients

2 cups washed dried and finely chopped spinach leaves
1 cup thinly sliced mushroom
1/4 cup chopped green onion
1 10-inch pie shell (for quiche or tart pan)
2 cups part-skim ricotta cheese
1 cup nonfat milk
3 eggs, beaten
1/4 teaspoon grated nutmeg
1/4 teaspoon dried tarragon
1/8 teaspoon crushed rosemary
fresh ground pepper

Preparation

Heat oven to 400\u00b0.
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.
Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
Bake quiche until it is lightly browned and set, 30-40 minutes; a knife inserted into the center of the custard should come out clean.
Cool at least 5 minutes before cutting into wedges to serve warm or chilled.