Tuesday, May 06, 2008
Posted by jokergirl@wererabbits
I'm lightening up to welcome spring with a light quiche in my bento!
Spinach and ricotta quiche on mixed salad, red grapes and a few pieces of Black&Green's organic chocolate wrapped in gold foil to keep it from being soaked in vinegar.
Ricotta is a light, crumbly Italian cheese made from whey. It is very low in fat, has a delightful taste and texture and works well in quiches, filled pasta or as replacement for bechamel in lasagna! (I had a spinach and ricotta lasagna with the leftover cheese - it was heavenly!)
Spinach quiche recipe:
Make a savoury pie shell (I used some olive oil instead of butter in a variation of my staple recipe, and it was rather nice). Prebake in a flat pie form.
Filling: 3 eggs, a few tablespoons of Ricotta, salt and pepper, 1 packet of baby spinach, spring onions, sundried tomatoes, cherry tomato halves as decoration.
Mix the eggs, ricotta and salt and pepper to taste. Blanch the baby spinach very quickly by putting it in a sieve and pouring some boiling water on it. Spread it in the form, add chopped spring onions and sundried tomatoes, cover with the egg-ricotta mix and add tomato halves as decoration.
Bake until it seems done, it goes rather quick since it's so flat.
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This Post was written by jokergirl from WereRabbits