Spinach Ricotta Quiche

By S. Danford

Ingredients

• 1 pie crust
• 10 oz pkg frozen chopped spinach, thawed and drained
• 5 eggs
• 1/4 c ricotta cheese
• 1/2 t salt
• 1/4 t white pepper
• 12 oz can evaporated milk
• 1 1/4 c grated Swiss cheese
• 1/2 c chopped green onion
• Fresh tomato slices
• Parmesan Romano cheese, shredded

Preparation

Step 1

Preheat oven to 400
Spread pie crust in pie plate, pierce with fork and bake 9-11 minutes.
Remove from oven and set aside.
Reduce temp to 350.
Slice tomatoes and place between paper towels to absorb all juices.
Beat eggs Ina blender with ricotta cheese, salt and pepper.
Add milk to egg mixture.
Remove all moisture and place in a large bowl.
Add blended mixture, onions, and half of the Swiss cheese stirring until blended.
Place remaining half of Swiss cheese on bottom of prepared crust.
Pour spinach and egg mixture over Swiss cheese.
Top with tomato slices.
Bake for 1.5 hours or until knife inserted comes out clean,
Sprinkle Parmesan Romano cheeses over top of quiche and continue baking just until cheese is melted.
Allow to cool 10-15 minutes before slicing.