Spinach, Ricotta & Tomato Crustless Quiche

What does one do with a kilo of fresh ricotta and a large bag of fresh baby spinach (yes, I’d been to Costco)? Spinach and Ricotta quiche, two ways!

Using fresh spinach did mean a bit of extra work in chopping and cooking it down, so if you are in a hurry, swap the fresh for a 250g packet of frozen spinach. Irrespective of fresh or frozen, it is important to remove as much liquid from the spinach as possible, as this impacts the consistency of the quiche. I use a clean tea towel to squeeze the liquid out.

The beauty of cooking on this scale is that I had dinner and a few lunches for the week. The mini quiches travel and reheat well, making them perfect for the office. They hold together very well, so are easy to eat with your hands, making them a great picnic option, too.

Raw eggs

Chopped basil and dill

Quiche ingredients pre mixing

Quiche ingredients with spinach and onion added

Large quiche ready for the oven

Mini quiches ready for the oven

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Spinach and Ricotta Crustless Quiche

Yield: 8

Author: Lee Newcombe

With this protein-rich, flavoursome quiche, you will not miss the crust. The recipe makes a whole quiche plus 12 mini quiches, perfect for dinner and a few lunches.

Ingredients

• 650 g baby spinach, roughly chopped
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 1 tbsp olive oil
• 1kg fresh ricotta, drained
• 8 eggs
• 300g double cream
• 1 cup parmesan cheese, finely grated plus extra for topping
• ½ cup fresh basil, finely chopped
• ⅓ cup fresh dill, finely chopped
• 1 punnet cherry tomatoes

Instructions

1. Preheat oven to 200°C.
2. Butter grease a 20cm quiche dish and 8 patty cake pans (I find the silicone ones work well).
3. In a skillet, fry the onion and garlic in olive oil until translucent. Allow to cool.
4. Put 2 cups of water in a large pan, add the spinach, and cook until it’s wilted. Remove from the water and drain well. You may need to put it in a clean tea towel and squeeze to get the last water out.
5. In a small bowl, add the eggs and beat till well combined.
6. Combine the spinach, ricotta, eggs, cream, parmesan cheese, basil, dill, and salt in a large bowl. Mix well.
7. Pour the mixture into your pie dish and the individual patty pans.
8. Cut enough tomatoes in half to add one to each patty pan and decorate the quiche.
9. Bake the individual quiches for about 30 minutes and the large quiche for approximately 1 hour or until both are set and golden on top.
10. Serve and enjoy.