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Tomato, Spinach and Ricotta Quiche

Tomato, Spinach and Ricotta Quiche
4.6 10 ratings
Prep. 35 min
Total 1 h 30 min
8 portions
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Ingredients

  • Cheddar cheese cut in pieces (2 cm)
    80 g
  • plain flour plus extra for dusting
    270 g
  • lemon finely grated zest only
    1
  • fresh basil leaves
    10
  • unsalted butter diced, cold, plus extra for greasing
    155 g
  • fine sea salt to taste
    1 ¾ - 2 tsp
  • water cold
    70 g
  • onions halved vertically or cut in wedges that fit in feeder
    300 g
  • plum tomatoes (approx. 3 small tomatoes)
    240 g
  • olive oil
    30 g
  • light brown sugar
    1 tsp
  • ground black pepper to taste
    1 ¼ - 1 ½ tsp
  • fresh baby spinach
    300 g
  • garlic cloves
    2
  • ground nutmeg
    ¾ tsp
  • ricotta cheese
    200 g
  • double cream
    200 g
  • medium eggs
    2

Difficulty

medium

Nutrition per 1 portion

Sodium 693 mg
Protein 13 g
Calories 2170 kJ / 519 kcal
Fat 37 g
Fibre 3.1 g
Saturated Fat 21 g
Carbohydrates 35 g

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