Spinach Mushroom Quiche

2 tbsp. margarine
1½ cups sliced fresh mushrooms
½ cup shredded carrots
½ cup finely chopped green onions
2 garlics, minced
1 10oz. pkg. frozen chopped spinach, thawed and drained
3 eggs
1 15oz. ricotta cheese
½ tsp. salt
¼ tsp. nutmeg
1 unbaked 9” pie shell

In medium skillet over medium heat, heat margarine until melted and bubbly.
In hot margarine, sauté mushrooms, carrots, green onions and garlic, 3 to 5 minutes
until tender-crisp. Stir in spinach and cook 1 minute conger; remove from heat.

In medium bowl, beat eggs. Stir inn ricotta, salt and nutmeg until well blended.
Stir in vegetables mixture; mix well.

Pour mixture into pie shell. Bake at 425° for 10 minutes. Reduce over temp. to
375° and bake 35 minutes longer or until filing is set and crust is golden
brown. Serve hot or refrigerate to serve cold or at room temp.

Makes 6 servings