Sunday Brunch - from Pat
Herb-Spinach-Cheese Tart

1 (9-inch) deep dish pie shell (frozen or homemade)
3 eggs
1 1/2 cups milk (can be low fat)
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. ground black pepper
1 (9 oz.) pkg. frozen chopped spinach (thawed and excess liquid squeezed out)
2 cups (8 oz.) shredded Mozzarella cheese (can be low fat) divided into two equal parts of one cup each
2 small tomatoes (sliced)

Heat oven to 450 degrees. Pierce pie shell with a fork. Bake until pale gold. (About 5-8 minutes.) Cool. Reduce oven to 350. In a medium bowl, combine eggs, milk, Italian seasoning, salt and pepper. Add spinach and 1 cup of the Mozzarella cheese to the egg mixture. Pour into cooked pie shell. Top with tomato slices. Sprinkle with remaining cheese. Bake until a knife inserted into the center comes out clean - about 50 minutes. Let stand for 10 minutes before serving. Serves 6.