Quiche – I know real men don’t eat them.
The purists go on about what should and shouldn’t go into them.
In this house, quiche is different every time it is made as it is what’s in the fridge? What needs using up? and then that is what goes into quiche.
Today, my cousin and her husband were coming for lunch. I had a pile of work to do. So decided quiche would be a quick and easy lunch.
So what was in the fridge? Well there was a tub of ricotta and I have spinach thriving in the polytunnel – so the Spinach and Ricotta quiche was born!
- Spinach c 100 grams fresh
- Tub of Ricotta
- 100 gram of Glebe Brethan – grated
- 3 duck eggs
- Dash of cream
- Black pepper
- Grating of fresh nutmeg
Heat oven to 180 deg.
Wash and dry off as best as possible the spinach. Chop into strips. Melt some butter and a little Sunflower oil in pan and toss spinach until wilted.
Put your ricotta in a reasonably large bowl. Add the wilted spinach to this. Mix well. Add your grated cheese (a cheddar or any strong cheese could be substituted here).
In a separate bowl whisk your eggs and the dash of cream.
Add whisked eggs to the ricotta and spinach mix. Season with pepper. I omitted the salt as the cheeses added enough saltiness.
Line a 9 inch quiche dish with pastry.
Pour the mixture into the dish…. grate nutmeg liberally over the quiche..
Bake in preheated oven for 30 mins.
Serve with some colourful salads…. and enjoy! 🙂