Spinach and Cheese Quiche with Crisp Potato Crust


makes 6 slices
275 g (10 oz) trimmed spinach leaves, finely shredded
3 eggs
8 oz (225 g) ricotta cheese
4 oz (100 g) low-fat soft cheese
2 tbsp (30 ml) grated Parmesan cheese
1 tsp (5 ml) grated nutmeg
finely grated rind of 1 lemon
juice of 1/2 lemon
pepper, to taste
50 ml (2 fl oz) semi-skimmed milk
paprika, for sprinkling

for the crisp potato crust

2/3 cup (100 g) 4 oz plain wholemeal flour (whole grain)
2 oz (50 g) polyunsaturated margarine
4 oz (100 g) potatoes, scrubbed and finely grated
1/2 small onion, skinned and grated
salt and pepper, to taste
1 tsp (5 ml) corn oil


1. To make the crust, put the flour in a bowl and rub in the margarine until the mixture resembles fine breadcrumbs.

2. Squeeze the grated potatoes well, to remove as much excess moisture as possible.

3. Add to the flour mixture with the onion and seasoning. Mix to a firm dough.

4. With lightly floured fingers, thinly press the dough over the base and sides of a 20 cm (8 inch) flan tin or dish.

5. Bake at 200°C (400°F) mark 6 for 20 minutes.

6. Brush with the corn oil and bake for a further 10 minutes, until the crust is crisp.

7. Meanwhile, place the spinach in a steamer over boiling water.

8. Cover tightly and steam for 1 minute, until just tender. Set aside.

9. Beat together the eggs, ricotta cheese, low-fat soft cheese, half the Parmesan cheese, the nutmeg, lemon rind and juice, seasoning and milk until smooth.

10. Add the spinach and gently mix.

11. Reduce the oven to 180°C (350°F) mark 4.

12. Spoon the spinach and cheese mixture into the cooked crust and level the surface.

13. Sprinkle over the remaining Parmesan cheese and paprika.

14. Bake for 30 - 35 minutes, until lightly coloured and set.

Serve warm or cold.

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