Light-crust spinach quiche

Ingredients

9 oz all purpose flour
1 cup low fat natural yougurt (Greek yougur works just as fine and increases your protein intake)
4-5 tablespoons of cold water
2-3 pinches of salt, according to taste

For the filling:

10 oz spinach, steamed and well drained
8-9 oz low fat ricotta cheese
salt to taste

optional: 2 tablespoons of grated Parmesan cheese

Directions:

For the crust: put flour, yogurt and salt in your food processor and start mixing them, adding one tablespoon of water at a time until the dough is formed.Take the dough, wrap it in plastic wrap and leave it in the fridge for 30 minutes.
Preheat oven to 350 degrees and line a 9″ pie pan with baking paper. Roll the dough and put it into the pan.
Combine ricotta cheese,spinach and salt (and if you want also Parmesan cheese) and pour the mixture into the crust.Bake for 30 minutes an let it cool for 15 minutes before serving. Enjoy!