Spinach Ricotta Quiche

Ingredients

• Pie crust

  Standard-type, frozen, ready-to-bake, enriched

  1 pie crust (average weight of 1 frozen cr or 173g

• Egg

  Whole, fresh eggs

  7 large or 350g

• Spinach

  Raw

  2 cup or 60g

• Nonfat milk

  Fluid, with added vitamin a and vitamin d (fat free or skim)

  ⅔ cup or 163g

• Parmesan cheese

  Shredded

  6 tbsp or 30g

• Basil

  Fresh

  3 tbsp, chopped or 8g

• Salt

  Table

  ¼ tsp or 2g

• Ricotta cheese

  Part skim milk

  ½ cup or 124g

• Mozzarella cheese

  Part skim milk

  ⅓ cup, shredded or 37g

• Grape tomatoes

  Red, ripe, raw, year round average

  ¾ cup, chopped or sliced or 135g

Directions

1. Preheat the oven to 350°F.
2. Roll out the pie crust on a floured surface until it's 11 to 12 inches in diameter.
3. Transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides. Trim excess, leaving about 1/2-inch overhanging, then fold and crimp the edges.
4. Prick the bottom of the crust with a fork and bake in the preheated oven for 10 to 15 minutes until par-baked.
5. In a large bowl, mix the beaten eggs, spinach, milk, one-third of the Parmesan, basil, and salt until well combined.
6. Pour the egg mixture into the par-baked crust.
7. In a small bowl, combine ricotta, mozzarella, and remaining Parmesan.
8. Dollop the ricotta mixture over the top and arrange halved tomatoes around the cheese.
9. Cover the edges of the crust with foil to prevent burning.
10. Place the quiche on a cookie sheet and bake on the middle oven rack for 50 to 55 minutes, until the top is browned and a knife inserted in the center comes out clean.
11. Allow to cool before slicing and serving.