Spinach Quiche
Serves: 6
Prep time: 15 minutes
Cook time: 40 minutes
2 serves per portion
Recipe courtesy of Del Ahern, Gayndah Branch
Ingredients:
- 1 tablespoon canola oil
- ½ bunch spring onions, finely chopped
- 3 cloves garlic, minced
- 2 stalks celery, finely chopped
- 100g bacon, fat trimmed, chopped
- 1 bunch spinach, finely chopped
- 6 eggs
- 400g ricotta cheese, reduced fat
- ¾ cup cheddar cheese, reduced fat, grated
- Fresh wholemeal breadcrumbs
- Sprinkle ground nutmeg
Method:
- Preheat oven to 160ºC. Line oblong or quiche dish with baking paper.
- Heat oil in frypan over medium heat. Add spring onion, garlic, celery and bacon.
- FRY gently until celery begins to soften. Add spinach, stirring until wilted.
- REMOVE from heat and allow to cool slightly.
- BEAT eggs in a bowl and stir in the ricotta and ½ cup of the grated cheese. Mix into the spinach mixture.
- Pour the mixture into the prepared dish and smooth the top. Sprinkle over remaining cheese, breadcrumbs and nutmeg.
- BAKE for 35 minutes or until browned.
- Serve hot or cold.
What's Great About It:
This is a healthy twist on the traditional quiche recipe by topping the dish with breadcrumbs instead of using pastry. It also uses ricotta instead of the traditional cream, and cheddar cheese to give it a salty, savoury flavour. This quiche also works well with silverbeet instead of spinach.
