Spinach & Ricotta Quiche

Spinach & Ricotta Quiche

8 sheets filo pastry.
10 large eggs.
150g Ricotta cheese.
6 spinach (silver beet) leaves.
150g diced bacon or ham.
1 chopped onion.
1/2 cup grated cheese.


Fry onion and bacon, remove from pan and set aside.
Wipe the base and sides of the pan with some butter.
Line the pan with the sheets of pastry using 4 sheets one way and 4 sheets the other way and fold in the edges.
Using scissors, snip up 3 of the spinach leaves over the pastry base.
Sprinkle with cooked bacon and onion and cover with the remaining 3 spinach leaves.
Beat the eggs with salt and pepper to taste until light and fluffy and pour egg mixture over the spinach.
Add crumbled ricotta and grated cheese and sprinkle with paprika.
Place the lid on with the vent open and cook on a medium heat until the lid is touch hot.
Turn down to low and cook for approximately 20-25 minutes.
Check that the filo pastry has browned and that the quiche has set before removing from heat.
Stand for 10 minutes in the pan.
Slide out onto a platter and cut into serves using your scissors.

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