Tomato, Spinach and Ricotta Quiche

Tomato, Spinach and Ricotta Quiche

4.6 10 ratings

Prep. 35 min

Total 1 h 30 min

8 portions

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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UK and Ireland

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