I read about this one in a J.M. Hirsch column. I don’t have a deep-dish pie plate, so I used a Bybee casserole instead and folded the excess crust over a bit, tart-style. The quiche drew rave reviews from Rockford.

Cheese and Spinach Quiche
(Start to finish 1 hour)
2 bunches (about 1 pound) spinach, trimmed and well rinsed
3 large eggs, beaten
1 bunch scallions, trimmed and thinly sliced
1 cup shredded 2% milk Cheddar cheese
1 cup low-fat ricotta cheese
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
9-inch deep-dish pie crust, raw

Preheat oven to 400 F.

Place the spinach in a large pot with a cover. Cover and heat the spinach over a medium flame and steam, using the water clinging to the leaves, for 5 minutes, or until wilted.

Meanwhile, in a medium bowl combine the eggs, scallions, both cheeses, oregano, salt and pepper. Mix well.

Use tongs to press out all liquid from the spinach, chop spinach finely and add to the egg mixture. Stir well. Spoon the mixture into the pie crust. Bake for about 25 minutes, or until the center is firm and the top golden.

Remove from oven and cool slightly before serving.

Makes 6 servings; 7 WW Point per serving
(Recipe from “Vegetarian Times Complete Cookbook,” Wiley, 2005, $34.95.)