Spinach, Cheddar, and Sun-Dried Tomato Quiche
Pie shell or no-pie shell, its up to you
1 cup part skim ricotta or cottage cheese
1 cup milk
1 teaspoon salt
freshly ground black pepper
1/4 teaspoon freshly grated nutmeg - do not skip this ingredient - trust me
6 large eggs
4 ounces Cabot Cheddar cheese - shredded by hand on a box grater
One package Green Giant Chopped Spinach, thawed and squeezed dry
10 large sundried tomatoes halves - dicedPreheat oven to 350°F and spray a 9-inch pie plate with nonstick cooking spray.
Beat eggs, ricotta, milk, salt, pepper, and nutmeg in large bowl. Fold in cheese, spinach, and tomatoes. Pour filling into prepared pan and bake until knife inserted near center comes out clean, about 40 to 45 minutes. Cool slightly before cutting into wedges.
Pie shell or no-pie shell, its up to you
1 cup part skim ricotta or cottage cheese
1 cup milk
1 teaspoon salt
freshly ground black pepper
1/4 teaspoon freshly grated nutmeg - do not skip this ingredient - trust me
6 large eggs
4 ounces Cabot Cheddar cheese - shredded by hand on a box grater
One package Green Giant Chopped Spinach, thawed and squeezed dry
10 large sundried tomatoes halves - diced
Beat eggs, ricotta, milk, salt, pepper, and nutmeg in large bowl. Fold in cheese, spinach, and tomatoes. Pour filling into prepared pan and bake until knife inserted near center comes out clean, about 40 to 45 minutes. Cool slightly before cutting into wedges.
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