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.)
  • Salt and Pepper
  • Olive Oil


  1. Preheat oven to 170 deg.
  2. Grease and then line a quiche tin or cake tin with the 2 sheets of pastry so that the sides are at least 4cm high. Line the pastry with baking paper and blind bake for approx. 20mins using dried beans, rice or baking weights. Set aside.
  3. In a pan, sauté the onions and garlic in a little olive oil. Once soft add in the spinach and cook until wilted. Set aside.
  4. In a large bowl, mix together the eggs, cream, mixed herbs, lemon zest, 3/4C parmesan and a good pinch of salt and pepper.
  5. To assemble the quiche, spread the spinach mix in the pastry shell, dollop over spoonful’s of the ricotta and sprinkle over the pinenuts. Pour in the egg mix evenly to cover the spinach and ricotta, careful not to overfill past the pastry.
  6. Sprinkle over the remaining 1/4 C of grated parmesan and bake for 20-30 mins until lightly golden and set.
  7. Let sit for 10mins to cool a little, before slicing up and serving.