Description

This beautiful vegetarian dish is the perfect meal for breakfast, lunch, brunch or even dinner. It's easy to make and so delicious.

Ingredients

• refrigerated dough for a 9 in., deep dish pie crust
• 7 large eggs, beaten
• 2 c. chopped fresh baby spinach, 1 1/2 oz.
• 2/3 c. skim milk
• 6 T. freshly grated Parmesan cheese
• 3 T. fresh basil, chopped
• 1/4 t. kosher salt
• 1/2 c. part skim Ricotta
• 1/3 c. part skim shredded Mozzarella
• 3/4 c. halved grape or cherry tomatoes

Steps

1. Preheat oven to 350 degrees F. Move a rack to a middle position.
2. Roll dough out on a well-floured work surface until dough is about 11 - 12-inches in diameter. Transfer to a 9-inch metal or glass pie dish. Press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Fold/crimp the overhanging dough. Prick bottom with tines of a fork.
3. Bake 10 - 15 minutes, until par-baked.