Spinach and Ricotta Quiche
Spinach and Ricotta Quiche
A family favourite for many reasons, quiches rarely disappoint. They are delicious, filling, nutritious and economical, and this Spinach and Ricotta Quiche definitely fits the criteria! It is simple and fast to make, and yet amazingly tasty! It is also vegetarian-friendly! I used a filo pastry case to make the quiche lighter, however you could always use a more dense pastry if you wished. Mmmmmmm.. hot quiche goodness bursting with spinach and cheese flavours! Yum!
Spinach and Ricotta Quiche
Ingredients: 5 sheets of filo pastry, 3 bunches of English spinach, 1 cup ricotta cheese, ½ cup grated cheddar cheese, 3 eggs, 1/3 cup sour cream, ½ cup milk, ¼ tsp cracked black pepper, ½ tsp ground nutmeg, salt, olive oil for spraying
Steps: Preheat the oven to 180 degrees Celsius. Layer the filo pastry onto a 23cm quiche dish, spraying olive oil over each layer of pastry, to help it to stick together. Sprinkle the cheddar cheese over the filo pastry.
Wash the spinach, then plunge the leaves into boiling water for 1 minutes. Rinse under cold water and drain well, squeezing out excess moisture. Shred the spinach, the spread over the filo pastry. In a large bowl combine the eggs, milk, sour cream, nutmeg and ricotta cheese. Season with salt and pepper. Pour mixture into prepared filo pastry case, then bake for 35 minutes or until lightly browned and set. Leave in tin for 5 minutes then serve hot!
Serves 6
