Spinach Ricotta Quiche

Originally Posted on: https://www.skinnytaste.com/spinach-ricotta-quiche/

Ingredients

• refrigerated Dough for 1 (9-inch) pie crust
• 7 large eggs, beaten
• 2 cups chopped fresh baby spinach (1 1/2 ounces)
• 2/3 cup skim milk
• 6 tablespoons grated parmesan
• 3 tablespoons chopped fresh basil
• 1/4 teaspoon kosher salt
• 1/2 cup part skim ricotta
• 1/3 cup part skim shredded mozzarella
• 3/4 cups halved grape or cherry tomatoes

Directions

• Preheat oven to 350⁰ F.
• Roll the dough out on a well-floured work surface until it’s approximately 11 to 12-inches in diameter.
• Transfer it to a 9-inch metal or glass pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
• Prick the bottom of the pie crust with the tines of a fork. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked.
• Meanwhile in a large mixing bowl combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; mix well.
• Pour mixture into the par-baked pie crust.
• In a small bowl combine ricotta with mozzarella and remaining parmesan.
• Dollop the ricotta all around and top and place tomatoes around the cheese.
• Place foil on the edges of the crust to prevent them from burning.
• Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.