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Spinach Ricotta Quiche
Ingredients
  • refrigerated Dough for 1 (9-inch) pie crust
  • 7 large eggs, beaten
  • 2 cups chopped fresh baby spinach (1 ½ ounces)
  • ⅔ cup skim milk
  • 6 tablespoons grated parmesan
  • 3 tablespoons chopped fresh basil
  • ¼ teaspoon kosher salt
  • ½ cup part skim ricotta
  • ⅓ cup part skim shredded mozzarella
  • ¾ cups halved grape or cherry tomatoes
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