Spinach and Ricotta Quiche

Easy, quick, tasty quiche

• Ready In: 1 hr
• Serves: 6

Ingredients

• 300  g  shortcrust pastry dough
• 3  large  free-range eggs or 3  large  duck eggs, work well
• 250  g ricotta cheese
• 50  g  Mature cheddar cheese, grated
• 100  ml milk (soya works well)
• 250  g spinach
•  nutmeg, grated to taste
•  cracked black pepper, to taste
• 1  tablespoon tomato puree
• 1  tablespoon  pureed garlic

Directions

1. Pre-heat oven 180°C.
2. Grease a 9" flan dish and place the rolled out pastry into the flan dish, lightly pressing the pastry into the sides on the dish. Trim the pastry edges leaving them slightly larger than the quiche dish and prick lightly with a fork.
3. Place baking paper over the pastry and top with baking beans and blind bake pastry for 15 minutes and then allow to cool.
4. Wilt the spinach either by steaming or gently heating in a pan with a little oil or butter. Once wilted, allow to cool and then squeeze out the excess moisture.
5. Beat the eggs, ricotta cheese, milk & grated cheddar cheese and season to taste with cracked black pepper and nutmeg.
6. Spread the Tomato & Garlic purées on the base of the cooled pastry case.
7. Pour in 1/2 of the mixture into the pastry case and spread evenly.
8. Lay the spinach evenly on top of the mixture.
9. Pour the remaining mixture on top of the spinach.
10. Cook at 180°C for 40 minutes.