Ricotta-spinach-mushroom Quiche recipes

- 1/8 teaspoon crushed rosemary
- 1 cup nonfat milk
- 1/4 teaspoon dried tarragon
- fresh ground pepper
- 2 cups part-skim ricotta cheese
- 1/4 cup chopped green onions
- 1 10-inch pie shell (for quiche or tart pan)
- 1/4 teaspoon grated nutmeg
- 3 eggs
- 1 cup thinly sliced mushrooms
- 2 cups washed dried and finely chopped spinach leaves

- 3/4 cup parmesan cheese
- 1 quiche pastry dough, prepared (or single pie crust)
- 8 strips bacon
- 1 cup heavy cream
- 3 small eggs
- 1 tablespoon butter
- 1/2 cup grated sweet onions

- 1 quiche pastry dough (recipe here #35153, or 1 single pie crust)
- salt (to taste)
- 3 small eggs
- 1 pinch mace
- 3/4 cup grated gruyere cheese (Swiss ok)
- 1 lb fresh spinach
- 1 cup heavy cream
- 1 tablespoon butter
- fresh ground black pepper (to taste)

- 8 slices bacon
- 1 small onion, chopped
- 4 eggs
- 2 tbsp milk
- 2tbsp all purpose flour
- 1 tsp dried parsley
- 1/4 tsp dried thyme
- salt and pepper to taste
- 1 (9 inch) unbaked pie crust
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese

- 6 large eggs, beaten
- 1 1/2 cups heavy cream
- Salt and pepper
- 1 garlic clove, finely chopped
- Pinch of paparika
- 2 cups diced ham (sandwich meat works fine)
- 1 cup shredded Swiss cheese
- 1 cup shredded gruyere cheese
- 1 (9-inch) refrigerated pie crust,
- 1 medium onion, diced

- 1/2 t white pepper
- 1 t sea salt
- 2 T milk or cream
- 4 oz. frozen hashbrown potatoes
- diced bacon or ham
- finely chopped onions, peppers
- 1/2 lb finely grated swiss or gouda cheese
- 6 large eggs (beaten with a whisk)

- 1 16 oz package of extra firm Tofu
- 1/2 cup shredded 4 Italian cheese
- 1/2 cup chopped leek
- 1/2 cup of chopped red,green & yellow bell pepper
- 3 large eggs
- 1/2 cup non fat yogurt
- 1/4 cup Extra virgin olive oil