Recipe: Spinach Quiche

Recipes using Tones Ground Cumin

• 12oz fresh spinach or 1 package frozen chopped spinach
• 1 cup diced onion
• 1 tbsp butter
• 1 15oz package reduced fat Ricotta cheese
• 2 eggs, beaten
• 1/4 cup freshly grated Parmesano Reggiano cheese
• 1 9" ready made pie crust
• 1/8 tsp white pepper
• 1/4 tsp ground nutmeg

1. Bake pie crust according to package instructions.
2. Set oven temperature to 350° F.
3. Mean while steam the fresh spinach until leaves start to wilt, then chop. If using frozen spinach, cook according to package.
4. Place spinach on towels, and press out excess water.
5. Saute the onion in butter until translucent. Add spinach, and continue to cook until moisture has evaporated. Remove from heat.
6. In a large bowl, combine the beaten eggs, Ricotta cheese, white pepper, nutmeg and Parmesano Reggiano. Mix well.
7. Add the onion/spinach mixture to the egg/cheese mixture and mix well.
8. Pour mix into the baked pie crust.
9. Place pie pan on a cookie sheet, and place in oven.
10. Bake, about 45 minutes, until golden in color and filling has set. Test for doneness by inserting and removing a knife. When done, knife will come out clean.
11. Remove from oven, and allow to rest for 10-15 minutes before serving.