Spinach, ricotta and pinenut quiche

The ingredients and preparation method for a zesty citrus, fennel and rock samphire salad

Spinach, ricotta and pinenut quiche


  • 2 Sheets frozen savoury shortcrust pastry
  • 150gm Spinach
  • 500gm Ricotta
  • 1/4 C Pinenuts
  • 1 Brown Onion, diced
  • 1 Lemons worth of zest
  • 2 Garlic cloves, crushed
  • 4 Eggs
  • 1C Cream
  • 3/4 C Grated Parmesan + extra 1/4 C for the topping
  • 1/2 C Chopped mixed herbs, (parsley, thyme, chervil etc...

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