Potato Broccoli Pea Quiche

3 baking potatoes, peeled and cubed
1 large onion, cut in small pieces
2 cups broccoli florets, cut in small pieces
1 cup frozen peas
6 eggs
1 c part skim ricotta cheese
2 c milk (fat free or 1%)
salt and pepper

Saute the potatoes, onion and broccoli in butter or oil until soft. (approx 10-12 min). Can also add a bit of water and cover with a lid for several minutes to steam them. Add the frozen peas and saute until frozen. Salt and pepper to taste. Grease two glass pie pans or quiche pans with spray oil or butter. Spread the mixture evenly between the two pans. Mix the eggs, milk and ricotta together and pour evenly over both pans. Bake at 375 about 40 min, until knife inserted in middle comes out clean and it is not visibly liquid. Serve with salad, applesauce or garlic bread. We ate ours tonight with leftover salad with apples, walnuts and raisins in a balsamic dressing.