Spinach Ricotta & Cherry Tomato Crustless Quiche
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Ingredients:
- 150g/5.3oz Baby Spinach (Fresh)
- 1 Onion (Small Sliced)
- 250g/8.8oz Ricotta
- Cherry Tomatoes (Sliced in Half)
- 50g/1.76oz Mozzarella (Shredded)
- 8 Eggs (Beaten)
- ¾ Cup Elmlea Double Cream (Heavy Cream)
- 7 Tbsp Parmesan Cheese
- 2 Tbsp Fresh Basil (Chopped)
- Salt & Pepper
Method:
Preheat oven 180C/350F.
Butter grease a 28cm/11inch pie dish.
In a pan fry the sliced onions in some butter.
When they start to soften add the spinach and cook until it wilts.
Turn off heat and leave to cool.
In a bowl combine beaten eggs with cream, 2 tablespoons parmesan cheese, basil, spinach filling, salt and pepper.
Pour mixture into your prepared pie dish.
In a small bowl combine ricotta with mozzarella and 2 tablespoons parmesan cheese.
Drop spoonfuls all around, top with cherry tomatoes and remaining parmesan cheese.
Bake in oven for approximately 1 hour or until set and golden on top.
Enjoy!