Spinach and Ricotta Quiche

I saw Le Ana's recipe several weeks ago and I wanted to try it out... the hubs doesn't like to eat veggies or healthy food, so I have to manage and try different recipes so that he will eat spinach, zuccini, broccoli, etc... This quiche is amazing... he loved it (I loved it too), and every person that has tried it has fallen in love with it... it's pretty easy to make. Of course, I adapted the recipe...

Here's what you´ll need:

• 1 1/2 cups flour
• 1/2 cup melted butter
• 1/2 tsp salt
• 1/2 cup and 2 tbsp milk, divided
• 5 eggs
• 1 cup jocoque seco (greek yogurt)
• dash salt and pepper
• dash nutmeg
• 2 handfuls baby spinach leaves, chopped
• 1 cup Ricotta chesse
• 3-4 slices Monterey Jack cheese

Place flour, melted butter, 1/2 tsp salt and 2 tbsp milk in a pie pan and mix with a fork.

Press mix into bottom and sides of pie pan.

In a mixing bowl, whisk together eggs, jocoque, salt, pepper, nutmeg, and remaining milk.

Chop spinach. Preheat oven to 375°F.

Place chopped spinach on top of pie crust.

Top with Ricotta cheese.

Top with Monterey Jack slices.

Top with egg mixture.

Bake in oven for 30 to 40 minutes, until center is well done.

Let it sit for 10 minutes before serving.

Serve.

And enjoy!