Ricotta and Spinach Quiche

Every so often, I have to look around the fridge for items that may be coming to their “use by” date. I find that it’s normal to have either leftovers or items that you bought and ended up not using straight away. I don’t know about you but I can’t go to the supermarket without buying more than what I went there for 🙁 Ideas will come to me while I’m walking along the aisles or I will see something I think I may need in the future 🙂 luckily I very rarely buy things that I don’t use at all. The worse it can happen is that I forget I have it or other recipes came up. And then I have to take a break on my supermarket trips and use what I already have. Sometimes it’s easy to come up with something, other times I have to really surf the internet for ideas. Or I end up just telling my boyfriend it’s his turn to cook (yes, he does cook) and he’ll come up with a pasta recipe that uses all my fridge ingredients 🙂

ricotta and spinach quiche

I find that quiche and pies are a great way to clean up your fridge 🙂 I had some left over spinach that weren’t enough for anything else and ricotta cheese with 2 days left before the expiry date… and eggs are always present in my fridge as well as ready-made pastry in my freezer… so a Ricotta and Spinach Quiche was born 🙂 and a very good one…

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Yield: 4 people

Ricotta & Spinach Quiche

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Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 1 shortcrust pastry base, shop bought
• 250 g fresh spinach leaves
• 200 ml ricotta
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 3 eggs
• 250 ml cream
• Salt and pepper, to taste
• Nutmeg and oregano, to taste
• Grated cheese, as needed

Instructions

1. Preheat oven - 200C
2. In a large skillet, place the olive oil and garlic. Once the oil is warm, add the spinach and saute until they lose all the water.
3. Turn off the heat and add the ricotta cheese. Stir well and set aside to cool.
4. In a bowl, beat the eggs with the cream and season with salt, pepper, nutmeg and oregano.
5. Wrap the egg mixture into the mix of spinach and ricotta. Mix well.
6. Roll out the shortcrust pastry and line a tart pan with it, pit the inside of the pastry with a fork and pour in the filling.
7. Sprinkle with grated cheese and bake in the oven for about 35 min or until golden and firm.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 523Total Fat: 44gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 245mgSodium: 358mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 18g

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