Spinach, Ricotta and Asiago Quiche

Circle B Kitchen

1 10-inch pie crust

5 eggs

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.