Spinach Ricotta Quiche With Pine Nuts

• 14 ounces shortcrust pastry prepared
• 1/2 pound spinach leaves rinsed
• 1/2 pound cherry tomatoes
• 2/3 cup heavy cream
• 1/2 cup ricotta cheese
• 1/2 teaspoon ground nutmeg
• 3 medium eggs
• 2 ounces pine nuts
• salad to serve
• mayonnaise to serve

1. 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.
2. 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, tomatoes, heavy cream, ricotta cheese, ground nutmeg, eggs, nuts, salad, mayonnaise

Taken from www.yummly.com/recipe/Spinach-Ricotta-Quiche-with-Pine-Nuts-1400905 (may not work)