Spinach Ricotta Pie

Makes a 10" quiche.

Preheat oven to 375
Prepared pie crust in refrigerator - store bought or homemade...

Chop an onion and green pepper, saute in large wide pan in 1 tablespoon of butter or oil over medium heat for 5 to 10 minutes. Add a teaspoon each of salt and basil. For spice add half teaspoon each pepper and cayenne. Add about 10 oz of spinach - fresh or frozen (be sure to thaw in advance.) Sometimes I add as much as a pound of spinach. Cook for about 5 more minutes, spinach wilted with very little excess moisture.

In a large bowl combine 15 oz ricotta cheese, 3 eggs, 3 tablespoons flour, 1/2 teaspoon nutmeg and 3/4 cup Gruyere or Emmenthaler. Mix well. Add spinach mixture. Spread the filling evenly into the pie crust and top with 3 tablespoons of grated parmigiano-reggiano.

Bake for an hour, maybe a little longer, until the quiche is a golden brown and firm to the touch. Cool about ten minutes before serving.

This quiche keeps nicely for several days and makes great leftovers.