Tuesday, 31 March 2015

Spinach and Ricotta Quiche

I do love making a quiche - with just a few basic ingredients you can make something that not only looks good but can taste really fancy too.....In the whole scheme of things they can be pretty quick to make and can be taken on picnics, eaten hot or cold, teamed with potatoes, salad or chips for a lunch, dinner or supper and can be taken for packed lunches instead of the usual sandwich or roll.....

Here's my quick recipe for a spinach & ricotta quiche ......

Recipe 4

For the pastry

175g plain flour
75g butter
cup really cold water
(or you can just buy ready made shortcrust pastry - I always have some in the freezer-  there's no shame!)

For the filling

150g cheddar - grated
100g ricotta
couple spring onions - chopped
5 eggs - beaten
100ml - full fat milk
200ml double cream
300g baby spinach leaves
Salt & pepper

Pre-heat oven to 190C/Gas 5

First make up your pastry - sift the flour with a pinch of salt into a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the mixture for a firm dough. Cover and rest in the fridge for about 30 minutes.

Remove the pastry case from the fridge and line the quiche tin with the pastry. Cover the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and then return to the oven for another five minutes just to cook the base. remove from the oven and reduce the temperature to 160C/Gas 3.

Now for the filling.....

First you need to wilt your spinach. Pop the kettle on and put the spinach in a large colander. Pour boiling water over and give it all all a good shake. Once it starts to cool give it a squeeze to remove the water - set aside....

Sprinkle the cheddar over the base (leaving a little aside of the top) then in a bowl mix together your ricotta, spinach, spring onions and seasoning - this can be a lumpy and an uneven mix - that's fine. Spoon your spinach mix into the case ........

Combine the eggs, milk and cream in a jug along with a little more seasoning and pour gently over the spinach filling. Top with the remaining cheese and place in the oven for 30-40 minutes or until set.

Once cooked remove from the oven and allow to cool and set a little before serving.

Serve however you wish -have it on it's own, have it hot, have it cold, take it on a picnic, take it to work, have it for supper in front of the telly, or serve it with any side dish - salads, veg boiled potatoes, chips.....for dinner.....

Have a great Tuesday
 Spinach and Ricotta Quiche