Ingredients
1Dough,(for 9-inch, deep dish pie crust), refrigerated
7large eggs,beaten
2cupsbaby spinach,(1½ oz), chopped, fresh
⅔cupskim milk
6tbspparmesan,grated
3tbspbasil,fresh chopped
¼tspkosher salt
½cupricotta,part skim
⅓cupmozzarella,part skim, shredded
¾cupsgrape tomatoes,or cherry tomatoes, halved
Preparation
Preheat oven to 350 degrees 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 ½-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 a 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.
Let cool before serving.
