Tuesday, April 1, 2014

Spinach & Ricotta Quiche Gluten Free

Ingredients (for the pastry)
  • Mrs Crimbles Home Bake Pastry Mix
  • 90g butter
  • 60ml water
Ingredients (for the filling)
  • 200g crème fraîche
  • 3 large eggs
  • 125g ricotta cheese
  • 125g spinach
  • 50g parmesan cheese (grated)
  • grated nutmeg (to taste)
  • pinch of salt
  • cracked black pepper
  • 40g mature cheddar cheese
  1. Preheat the oven to 200C/400F/Gas 6
  2. Rub together the pastry mix and butter
  3. Add the water gradually and mix until the pastry can be pressed together
  4. Roll out your pastry to just larger than your quiche dish – the base should be the same thickness as a £1 coin (dust your surface with gluten free flour to prevent your pastry from sticking)
  5. Put the rolled out pastry into the quiche dish, lightly pressing the pastry into the sides on the dish
  6. Trim the pastry edges leaving them slightly larger than the quiche dish and prick lightly with a fork
  7. Place some baking paper over the base and add baking beans or rice to weigh it down
  8. Blind bake the base for 10 minutes or until the sides are lightly golden
  9. Remove the paper and the beans and return the base to the oven for another five minutes
  10. Allow to cool slightly
  11. Beat together the eggs, ricotta and crème fraîche, salt, cracked black pepper, grated Parmesan cheese and a little grated nutmeg (to taste)
  12. De-stalk the spinach, lightly chop and add, mixing lightly
  13. Pour the mixture into the pastry base, grate the mature cheddar evenly over the top and place into the lower section of the oven for 25-35 minutes until the filling is set and golden
  14. Allow to cool a little before sliding onto a plate and slicing into wedges
  15. Eat!


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