Maybe it’s my pending 30th birthday or maybe I’ve just come to have a deep appreciation for lunch. Or maybe it’s because you can use up the shit in your fridge that’s making you anxious and serve no purpose individually (I’m looking at you 3 eggs and 1/4 tub of ricotta) or maybe it’s because all up this costs about $3 a serve. Or maybe it’s because I value hidden pockets of vegetables in my day that slide by without notice like the extra $0.50c I’m required to pay for soy milk or that I currently don’t have much going on in my day except for changing nappies and hanging out for 7:30pm so I can watch Married At First Sight and yell you’re not actually married!!! to my TV but guys, I’m really into the quiche these days.
That’s all.
Kale, Spinach & Ricotta Quiche
Makes one delicious quiche
Ingredients
- One sheet frozen short crust pastry
- 2 cloves of garlic, crushed
- 3 stalks of kale
- Handful of spinach
- 4 eggs
- 1 cup cream or milk
- 1 cup ricotta
- Salt & pepper
- Pinenuts: optional
Method
Start by turning your oven onto 170, taking one sheet of pastry out of the freezer then greasing your quiche tin with oil spray or butter.
Remove the stalks from your kale and finely chop into little bits then roughly chop the spinach also. Grab a non stick pan and heat it over a high heat with a bit of olive oil then add your garlic. Once that’s starting to smell nice, add the chopped greens. After the spinach and kale have wilted to half the size turn off the heat and leave to cool slightly.
Now line your quiche tin with the pastry and pop it in the oven for 10 minutes or until the pastry looks about half cooked. Don’t worry if it bubbles a bit, this’ll flatten.
In a big bowl whisk the wilted greens, cream/milk and eggs together until smooth then season generously with salt and pepper before gently stirring through the ricotta (you want there to still be chunks of cheese). Place your quiche tin on a baking tray and pour the mixture into the pastry until just about to the top. You may have left over mixture depending on the size of your tin so looks like you’re makin a second quiche! 😉
Bake until it feels firm – around 30-40 minutes depending on your oven strength. Scatter over the pinenuts when serving.
Kitchen notes...
If you don’t have ricotta, feta will work just as well.
PantryPortfolio says
I’m always pro pinenuts. Beautiful dish! Have you tried adding leeks? I bet that would be tasty as well!
The Wandering Matilda says
Hey! Yes leeks would add such a delicious velvety sweetness wouldn’t they! Next time indeed 🙂 xx