FLOURLESS SPINACH and RICOTTA QUICHE
This is what I made yesterday for dinner. I love this dish because it’s quick , easy to make and tastes delicious! Plus you sure are going to get all your proteins and vegetables at the same time. It’s a complete meal. However, I like to serve it with roasted vegetables of your choice on the side, just to add some more colors to your plate (a very important component when you are eating according to ancient Ayurveda, along with the six tastes) and also to give your quiche ‘some company’!
(Serves 4 people)
- 2 bunches of Spinach
- 1 cup of fresh ricotta
- 6 eggs
- 1/2 cup grated parmesan cheese
- 1/2 tsp nutmeg
- 1 tbsp ground flax seeds
In a large pot bring 2 inches of water to the boil, add the spinach (previously washed) and cook for 2 to 3 minutes. Drain the water and squeeze out the remaining water from the spinach. Put on the side and let it cool. In the meantime beat the eggs in a large bowl and add all the other ingredients except the ground flaxseed. Cut the spinach coarsely and add it to the mixture.
Pour everything in a baking dish. Sprinkle the top with some parmesan cheese and the ground flax seeds to form a nice crust on top.
Bake at 350 F for about 25 minutes.
Tip: You can also bake it in a mini muffins pan and obtain fancy mini quiches to serve as an appetizer. Your guests will love them and for sure there won’t be any left over.