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Rustic Spinach Ricotta Quiche

An easy way to eat your greens!


Preheat oven to 180 degrees. Spray a quiche dish or tart pan with non-stick spray. Line with pastry. Poke several holes in the dough resting on the base of the plate and bake blind for 15 minutes.

Fry the onion until soft in the olive oil, when cooked turn the heat down and add garlic and chopped spring onion. Stir for two minutes then add lemon juice and baby spinach. Stir until spinach is wilted and dark green. Add a Tbsp or two of water if it gets too dry but the goal is to end up with no liquid.

Mix eggs, ricotta, milk, salt, pepper and nutmeg until everything is well incorporated. Evenly distribute cooked spinach in the pastry crust. Add egg mixture. Sprinkle with parmesan cheese. Bake for 40-45 minutes or until cooked. Allow quiche to cool for 5-10 minutes before serving.