Makes 7 servings
Macros: 398cal, Fats 18g, Carbs 47g, Protein 28g, Fibre 23g
refrigerated Dough for 1 (9-inch) pie crust
7 large eggs, beaten
2 cups chopped fresh baby spinach (1 1/2 ounces)
2/3 cup low fat skim milk
6 tablespoons grated parmesan
2 tbsp dried basil
1/4 teaspoon salt
1/2 cup part skim ricotta
1/3 cup part skim shredded mozzarella
1 cup halved grape or cherry tomatoes
Preheat oven to 350 degrees Fahrenheit. 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 1/2- 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 your 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.