1 bunch fresh spinach -or-
1 pkg. frozen, thawed
1 c. Ricotta cheese
grated nutmeg
1 c. grated Parmesan cheese
1 c. cream
1 c. milk
4 eggs
salt and pepper, to taste

Line a deep 10-inch quiche pan with your favorite rich tart pastry. Wash spinach and cook a few minutes. Squeeze out all water and chop (approximately 3/4 cup). Combine Ricotta cheese, nutmeg and 1/2 cup Parmesan cheese. Spread over bottom of pastry shell. Beat eggs lightly. Combine with cream and milk. Season with salt and pepper and pour over Ricotta cheese-spinach mixture. Sprinkle remaining cheese over top.

Bake in a 375°F oven for 30 minutes until puffed and set. Let quiche rest 5 to 10 minutes before serving.