1-Getting Started with Prep Work: First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) to get it ready for baking. Roll out the refrigerated dough for one 9-inch deep dish pie crust on a floured surface until it’s about 11 to 12 inches in diameter. Press the dough into the pie dish, trim any excess to leave about a 1/2 inch overhang, then fold and crimp the edges for a neat finish.

2-Getting Started with Prep Work: Prick the bottom of the crust with a fork to stop it from puffing up, and partially bake it for 10 to 15 minutes. This step keeps the crust from getting soggy, which is a common issue with quiches.

3-Mixing and Baking the Filling: In a bowl, combine the 7 beaten eggs, 2 cups chopped fresh baby spinach, 2/3 cup skim milk, 2 tablespoons of the parmesan cheese, 3 tablespoons chopped fresh basil, and 1/4 teaspoon salt. Pour this mixture into the par-baked crust for an even layer.

4-Mixing and Baking the Filling: In another bowl, mix 1/2 cup part skim ricotta cheese, 1/3 cup part skim shredded mozzarella cheese, and the remaining 4 tablespoons of parmesan cheese. Drop dollops of this cheese mixture on top of the filling, then arrange the 3/4 cup halved grape or cherry tomatoes around the cheese for a pop of color and flavor.

5-Mixing and Baking the Filling: To keep the crust edges from burning, cover them with foil. Place the quiche on a cookie sheet and bake for 50 to 55 minutes, or until the top is browned and a knife inserted in the center comes out clean. Let it cool before serving to set the filling properly.