Tomato, Spinach and Ricotta Quiche

Tomato, Spinach and Ricotta Quiche

4.6 10 ratings

Prep. 35min

Total 1 h 30min

8 portions

Ingredients

Cheddar cheese cut in pieces (2 cm)
80 g
plain flour plus extra for dusting
270 g
lemon finely grated zest only
1
fresh basil leaves
10
unsalted butter diced, cold, plus extra for greasing
155 g
fine sea salt to taste
1 ¾ - 2 tsp
water cold
70 g
onions halved vertically or cut in wedges that fit in feeder
300 g
plum tomatoes (approx. 3 small tomatoes)
240 g
olive oil
30 g
light brown sugar
1 tsp
ground black pepper to taste
1 ¼ - 1 ½ tsp
fresh baby spinach
300 g
garlic cloves
2
ground nutmeg
¾ tsp
ricotta cheese
200 g
double cream
200 g
medium eggs
2

Difficulty

medium

Nutrition per 1 portion

Sodium 693 mg

Protein 13 g

Calories 2170 kJ / 519 kcal

Fat 37 g

Fiber 3.1 g

Saturated fat 21 g

Carbohydrates 35 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Thermomix® Cutter 27 Recipes
UK and Ireland

You might also like...

Spiralized Carrot and Apple Salad with Feta Cheese and Nuts

15min

Spiralized Spicy Pickled Carrots

30min

Potato Stacks with Parmesan and Thyme

55min

Spicy Cajun Rub

5min

Vegan Coconut Yoghurt

12 h 15min

Cranberry Pecan Cheese Ball

45min

Lentil and Pumpkin Pot Pies

1 h 25min

Pumpkin Quiche

2 h 5min

Raspberry Balsamic Glaze

73 h

Macadamia and Lime Basil Pesto

25min

Gluten-free Burgers with Guacamole and Onion Rings

2 h 45min

Two Second Muesli

5min