- 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
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
