Spinach Ricotta Quiche With Pine Nuts
- 14 oz prepared shortcrust pastry
- 1/2 lb spinach leaves, rinsed
- 1/2 lb cherry tomatoes
- 2/3 cup heavy cream
- 1/2 cup ricotta cheese
- 1/2 tsp ground nutmeg
- 3 None medium eggs
- 2 oz pine nuts
- None None salad, to serve
- None None mayonnaise, to serve
- Preheat oven to 400u0b0F. Roll the pastry out and use to line a 10 inch round quiche pan. For the filling, cook spinach in a large saucepan of boiling water, covered, 2-3 mins until wilted. Drain and squeeze dry. Transfer to the pastry case, along with the tomatoes.
- Mix together the cream, ricotta cheese, nutmeg and eggs and season with salt and freshly ground pepper. Pour on top of the filling. Sprinkle with pine nuts and bake 35-40 mins until golden and set. Serve with salad and mayonnaise.
shortcrust pastry, spinach leaves, cherry tomatoes, heavy cream, ricotta cheese, ground nutmeg, eggs, nuts, salad, mayonnaise
Taken from recipes-plus.com/api/v2.0/recipes/28800 (may not work)