Quiche with spinach and cheese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 190°C.

Step 2

Roll out the shortcrust pastry on a lightly floured surface and then cut out a circle, 23 cm in diameter. Fit the pastry into a pie dish, prick the base all over with a fork, cover with foil and refrigerate for 20 minutes.

Step 3

Place the pie dish on a baking tray and line with baking paper. Fill with ceramic baking beans or dry pulses. Bake for 15 minutes or until lightly brown. Leave to cool.

Step 4

Stem and wash the spinach and place it in a large pot over a medium- high heat and cook for about 4 minutes. Stir occasionally until it just wilts then drain in a colander and wash it with cold water. Squeeze the spinach to extract as much liquid as possible and then roughly chop.

Step 5

In a large bowl combine the chopped spinach, ricotta cheese, parmesan, eggs, salt and pepper. Mix well. Spread the spinach mixture over the pastry and sprinkle the grated cheddar on top.

Step 6

Bake for 35 minutes or until cooked through. Allow to cool for 10 minutes before serving. Sprinkle with fresh chives.