Smoked Cheddar-Broccoli Quiche

1 (10-oz) pkg. frozen chopped spinach, thawed

2 tbs extra-virgin olive oil

3 c chopped fresh broccoli

1 1/2 c sliced fresh mushrooms

1 clove garlic, minced

1/2 medium onion, chopped

5 eggs, lightly beaten

1 (15-oz) carton ricotta cheese

1 1/2 c shredded smoked Cheddar cheese

1. Preheat oven to 350 degrees. Drain spinach and press between layers of paper towels to remove excess moisture. Set aside.

2. Heat oil in large nonstick skillet over medium-high heat. Add broccoli, mushrooms, garlic and onion; cook, stirring constantly, 8 minutes or until tender; drain completely.

3. Combine eggs and ricotta in large mixing bowl, stirring until blended. Stir in spinach, broccoli mixture, Cheddar, and salt and pepper to taste.

4. Pour into lightly greased 10-inch springform pan. Bake 1 hour or until set. Let stand 10 minutes. Carefully remove sides of pan and cut quiche into wedges.

Serves 8 portions