Quiche Florentine

Serves: 2
Preparation time: 20 minutes
Cooking time: 45 minutes

Ingredients
1 sheet frozen shortcrust pastry, thawed
20g butter
1 onion, chopped
250g pkt frozen spinach, thawed and drained
100g ricotta cheese
3 eggs, lightly beaten
½ cup cream
salt and pepper to taste
2 tblspns grated parmesan cheese

Method
1.Preheat oven to 200°C. Lightly grease a 20cm loose based, round flan tin.
2.Ease pastry into tin, trimming off any excess around the edge. Chill for 15 minutes in the fridge.
3.Fill pastry with baking paper and dried beans. Bake blind for 10 minutes.
4.Remove from oven, remove baking paper and beans; allow to cool. Reduce oven to 180°C.
5.In a frying pan over high heat melt butter, add onion and sauté 2-3 minutes, until soft.
6.Place in a bowl and whisk in spinach, ricotta, eggs and cream. Season to taste with salt and pepper.
7.Spoon ricotta mixture into pastry case. Sprinkle with parmesan.
8.Bake 25-30 minutes, until firm.