Spinach Ricotta Quiche With Pine Nuts - cooking recipe

Ingredients

14 oz prepared shortcrust pastry
1/2 lb spinach leaves, rinsed
1/2 lb cherry tomatoes
2/3 cup heavy cream
1/2 cup ricotta cheese
1/2 tsp ground nutmeg
3 None medium eggs
2 oz pine nuts
None None salad, to serve
None None mayonnaise, to serve

Preparation

Preheat oven to 400\u00b0F. Roll the pastry out and use to line a 10 inch round quiche pan. For the filling, cook spinach in a large saucepan of boiling water, covered, 2-3 mins until wilted. Drain and squeeze dry. Transfer to the pastry case, along with the tomatoes.
Mix together the cream, ricotta cheese, nutmeg and eggs and season with salt and freshly ground pepper. Pour on top of the filling. Sprinkle with pine nuts and bake 35-40 mins until golden and set. Serve with salad and mayonnaise.