I love to make quiches in the summer and I realized that today was the last day of August. And I wasn’t ready to let go of the summer so I decided to bake a quiche. I wanted to make something different than the usual quiche, using a different type of cheese and also vegetables. Ricotta is light in texture and also the taste is not overwhelming. I mixed it with a couple of sauteed vegetables and topped with a sprinkle of parmesan. The quiche is crustless because I like to keep this dish light so I can enjoy dessert afterwards.

• 3 cups of frozen spinach leaves rinsed 
• 1 onion minced 
• 3 cups of ricotta
• 4 eggs 
• Salt
• Pepper
• 1 tbsp Thyme
• 1 tbsp of honey 
• 3 mushrooms thinly sliced 
• 1 tbsp of parmesan 

Heat up the oven on 350. 

Start by sautéing lightly the onion. Once it’s ready, remove from the pan and sautee the spinach for 2-3 minutes. In a large bowl, mix the onions and and the spinach. Add the ricotta, the beaten eggs, salt, pepper, thyme and honey. Mix very well. Grease a large round pan and pour the mixture. Top with the sliced mushroom and sprinkle the parmesan. Bake for 45minites.