Spinach and ricotta quiche

Name: Spinach and ricotta quiche
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: Serves 4-6
Ingredients: 100 ml (3¼ fl oz) thick (double) cream; 1 egg, beaten; 200 g (6½ oz) ricotta cheese; 20 g (1¾ oz) unsalted butter; 3 eggs; 500 g (1 lb) English spinach; nutmeg, to taste; ½ quantity shortcrust pastry

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 40

Appears in

Quiches & Pastries

By Le Cordon Bleu

Published 1998

About

The classic combination of spinach and ricotta cheese, subtly enhanced with the flavour of nutmeg, makes a delicious filling for this vegetarian quiche.

Ingredients

Filling

500 g (1 lb) English spinach
20 g (1¾

Main course
Pie
Vegetarian

Method

To make the filling, wash the spinach well, remove the stems and pat dry with paper towels. Melt the butter in a deep frying pan over medium heat. Add the spinach and cook for about 8 minutes, or until it is wilted and the water has evaporated. Place in a strainer to cool, squeeze out any excess liquid and then finely chop the spinach.