Ricotta & spinach quiches

By admin
26 November 2012

Make one large quiche or small individual quiches. Serve with a fresh green salad and chilled white wine.

Makes 8-10 small quiches

Preparation time: 15 min

Baking time: 20-30 min

15 ml (1 T) melted butter

500 g (500 ml) ricotta cheese

100 ml finely grated fresh Parmesan cheese

100 g spinach, finely chopped

1 extra-large egg, whisked

2 ml (½ t) paprika

salt and freshly ground black pepper to taste

30 ml (2 T) olive oil

Preheat the oven to 180 °C.

Grease a muffin tin with melted butter and line the hollows with baking paper.

Drain the ricotta cheese and squeeze out excess liquid.

Mix with the remaining ingredients except the olive oil and fill the muffin tin hollows three-quarters of the way, pressing the filling down slightly.

Bake for about 20-30 minutes or until done.

Remove the tartlets from the muffin tin and leave to cool.

Drizzle with the olive oil and serve hot or cold.

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