MAKEOVER: CRUSTLESS SPINACH RICOTTA QUICHE (by MICHELLEJ653)

2 packages- frozen spinach, thawed ( or 12 cups fresh spinach)
2 teaspoons- olive oil
1/2 cup - finely chopped onions
1 cup - low-fat ricotta cheese
2 whole- eggs, beaten
1/2 teaspoon - dried dill weed
1/4 teaspoon - pepper
1/4 teaspoon - salt
pinch - nutmeg
3 whole - plum tomatoes, seeds and juice removed, chopped (1 cup)
1 tablespoon - grated Parmesan cheese

Preheat the oven to 350°F. Grease a 9 inch pie dish.Sauté chopped onion in 2 teaspoons olive oil. Lightly steam 2 packages of frozen, chopped spinach or 12 cups of fresh spinach leaves. Press out excess water and add to the onions with 1 cup of chopped fresh tomatoes. Combine 2 egg with with 1 cup of low-fat ricotta, dried dill, a little pepper and nutmeg. Stir into the spinach mixture, and pour into a lightly oiled pie plate. Top it all off with a tablespoon of grated Parmesan cheese and bake for about 35 minutes.