INGREDIENTS:
• Pre-made pie crust (freezer section)
• 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:
1. In a large mixing bowl combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; mix well.
2. Pour mixture into the pie crust.
3. In a small bowl combine ricotta with mozzarella and remaining parmesan.
4. Dollop the ricotta all around and top and place tomatoes around the cheese.
5. Place foil on the edges of the crust to prevent them from burning.
6. 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.
7. Let cool before serving.
Recipe suggested by Maureen K. – skinnytaste.com
