Delicious Spinach Quiche

DELICIOUS SPINACH QUICHE
Refrigerated dough for 1 (9” deep dish pie crust)
7 beaten eggs
2 c. chopped fresh baby spinach
2/3 c. milk
6 T. grated parmesan
3 T. chopped fresh basil
Kosher salt/black pepper to taste
½ c. ricotta
1/3 c. shredded mozzarella
1 c. halved cherry tomatoes

1. Preheat oven 350.
2. Roll dough out on a well-floured work surface until it is about 11×12” in diameter.
3. Transfer to 9” metal or glass pie dish.
4. Using fingers, press it firmly into bottom and sides of plate.
5. Trim off any excess, leaving ½” overhang. Fold/crimp the overhanging dough.
6. Prick bottom of pie crust with fork.
7. Place pie crust into oven and bake 10-15 minutes until par-baked.
8. In large mixing bowl, combine eggs with spinach, milk, 2 T. parmesan, basil, salt and pepper. Mix well.
9. Pour mixture into par-baked crust.
10. In small bowl, combine ricotta with mozzarella and remaining parmesan.
11. Dollop the cheese mixture all around and top and place tomatoes around cheese.
12. Place foil on edges of crust to prevent burning.
13. Place quiche on cookie sheet and bake on middle oven rack for 50-55 minutes or until top is browned and knife inserted in center comes out clean.
14. Cool a bit before serving.