SPINACH AND PISTACHIO QUICHE

1 unbaked (10-inch) pastry shell
3 large eggs, lightly beaten
1 cup heavy (whipping) cream
1/2 cup ricotta cheese
1 tsp. salt
3/4 tsp. chopped fresh dill (or 1/2 tsp. dried dill weed)
1/4 tsp. ground white pepper
1/4 tsp. sugar
1/2 cup (2 ounces) shredded Swiss cheese
1 tbsp. grated fresh Parmesan cheese
3/4 cup chopped spinach, cooked and well drained
1/4 cup pistachios, shelled and finely chopped
1 cup (4 ounces) shredded provolone or Swiss cheese
Paprika to taste

Line pastry shell with aluminum foil and fill with rice, dried beans, or pie weights.

Bake at 400 degrees F for 7 minutes. Remove from oven and remove weights and foil. Let cool on a wire rack.

Combine eggs, whipping cream, ricotta, salt, dill, white pepper, and sugar in a bowl, stirring well. Stir in 1/2 cup Swiss and Parmesan cheese, spinach, and nuts. Pour in prepared pastry shell.

Bake at 350 degrees F for 40 to 45 minutes or until firm. Remove from oven and sprinkle with 1 cup provolone or Swiss cheese and paprika. Bake 4 to 8 more minutes or until cheese is melted.

Servings: 6
Adapted from source: Cinnamon Mornings and Chocolate Dreams by Pamela Lanier