Ricotta Spinach Mushroom Quiche

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This is really nice for a healthy, meatless meal. Use whatever crust you'd like....homemade or store-bought. I usually serve a salad or soup with this quiche.

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Steps

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Heat oven to 400.

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Mix spinach , mushrooms and green onions in a bowl.

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Line a quiche or tart pan with pastry , pressing and trimming to fit.

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Spoon vegetable mixture into pastry shell , pressing lightly to flatten evenly into crust.

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Combine ricotta , milk and eggs.

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Stir in nutmeg , tarragon , rosemary and pepper to taste.

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Pour over spinach mixture.

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Bake quiche until it is lightly browned and set , 30-40 minutes.

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A knife inserted into the center of the custard should come out clean.

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Cool at least 5 minutes before cutting into wedges to serve warm or chilled.

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Ingredients

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spinach leaves, mushroom, green onion, 10-inch pie shell, part-skim ricotta cheese, nonfat milk, eggs, nutmeg, dried tarragon, rosemary, fresh ground pepper