Spinach, Ricotta and Asiago Quiche
Circle B Kitchen
2 cups milk or half and half
2 tsp salt
½ tsp fresh ground black pepper
1 cup frozen spinach, thawed and squeezed dry
1 large (or 2 small) shallots, minced
½ cup ricotta cheese, drained
1 ½ cups asiago cheese, grated
Preheat oven to 375 degrees
Sauté shallot in a little olive oil. Add the spinach and a little salt and pepper. Saute and set aside.
Make pie crust and place in your pie pan. Add the spinach/shallot mixture and top with the grated asiago cheese.
Mix the eggs, milk, ricotta cheese, and salt and pour over the spinach.
Bake for 30 – 40 minutes.
Note: My 10-inch pie pan is deeper than most, so it took a little over 45 minutes to cook.