Ricotta-Spinach-Mushroom Quiche

• 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

1. Heat oven to 400u0b0.
2. 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.
3. Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
4. 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.
5. Cool at least 5 minutes before cutting into wedges to serve warm or chilled.

spinach leaves, mushroom, green onion, shell, ricotta cheese, nonfat milk, eggs, nutmeg, tarragon, rosemary, fresh ground pepper

Taken from www.food.com/recipe/ricotta-spinach-mushroom-quiche-93820 (may not work)