Recipe #7 Spinach and Ricotta Quiche

Shopping list

• 5 cups of uncooked baby spinach leaves
• 4 eggs
• Olive oil
• 1 puffy pastry ready made
• 1 package of ricotta cheese (250gr)
• some grated cheddar or mozzarella to cover
• 250gr double cream

Method 

In a medium bowl place the eggs, the cream, the ricotta, salt + pepper and oregano. Use a mixer to mix them well.

Heat a wok or a frying pan and add some olive oil. Place the spinach in and allow it to cook.

Place the pastry ( I like the puffy one with this quiche) in a quiche dish or oven proof tray, pierce the bottom of the pastry slightly with a fork.

Throw in the cooked spinach on the bottom, cover with the ricotta mixture and top it with grated cheddar or mozzarella.

Cook for around 30min on 180 C

Recipe #6: Vegetarian Broccoli Quiche

Shopping list

• 1 broccoli
• 1 can of corn
• 1 puffy pastry ready made
• 2 balls of mozzarella fresh cheese (around 150 gr)
• 400 ml of cream
• 4 eggs
• Salt, pepper, dry parsley

Method 

Get an oven proof tray and lay your puffy pasty in. Be sure to cover all edges at least 2/3 up the edges because the pastry with double its size after cooking.
Drain the water from the corn can and place the corn on the tray. Add the cooked brocolli and cut the mozzarella in chunks and sprinkle over the vegetables.
In a medium bowl add the cream, salt+pepper+dry parley and 4 eggs. Bet until it's a smooth mixture. Cover the vegetables with this.
Cook around 30min on 180 C and be sure to let it cool before serving (or else it might fall apart when you cut it)

This made 6 portions of food ! As below:

To Veganize:

You can make the filling with tofu and 1/4 cup of soy or nut milk.