Monday, June 16, 2008

Vegetable & Cheese Quiche

1 9" prepared pie crust
1 10 oz box frozen chopped spinach, frozen and drained
1.5 cups of cooked mixed veggies (I did peppers, mushrooms & onions)
1 cup ricotta cheese
1 cup shredded cheddar
2 eggs, lightly beaten
1/4 cup fat free milk
2 tsp dijon mustard
2 tbsp crumbled bacon
oregano, salt & pepper to taste
parmesan to garnish.

Preheat oven to 375.

Line bottom of pie plate or tart pan with pie crust.

Mix spinach and cooked veggies and spoon into pie crust. In a bowl, mix together the ricotta, cheddar, eggs, milk, mustard, bacon, salt, pepper and oregano. Spoon over veggie mix. Top with parmesan cheese and bake for 20-25 minutes, or until golden brown.