Crustless quiche

15/07/2020

Ingredients

• 1 tablespoon butter
• 1 large red onion, halved and sliced thinly
• 1/2 broccoli head separated into florets
• small handful green beans (2-3cm pieces)
• 1 bag spinach
• 1 potato cubed
• 250g fresh ricotta
• 3 small eggs
• 1/4 teaspoon freshly grated nutmeg
• freshly ground black pepper
• 2 tablespoons flat parsley, finely chopped
• 50-100g feta (white cheese blocks), crumbled
• salt and pepper

Steps

• Preheat oven to 160 degrees celsius.
• Melt the butter in a frypan and cook the onion slowly for ~5-10mins until it is transparent then place in a large mixing bowl.
• Wilt the spinach, then squeeze out as much liquid as possible before adding to the bowl.
• Steam the cubed potato for ~8mins till soft but not fully cooked. Add to bowl.
• Steam the broccoli and green beans for ~3mins till al dente. Add to bowl.
• Combine ricotta, eggs, seasonings, parsley, and feta in another mixing bowl and mix well. Add to the vegetables and gently combine (try not to break up the potato).
• Cook for 40-50mins till set.

Inspired by https://www.abc.net.au/radio/brisbane/mixed-vegetable-freeform-tart-with-cheese-pastry/12562296