As mentioned a few weeks ago, we had a quiche dinner and tried out a few different variations! This is the other one we tried which tasted really fresh with the mint inside. Give it a try!

See how to make here:Ingredients
Claudia’s recipe

For the crust:
Buy a puff pastry crust (you can of course prepare round or square)

For the filling:
20g butter, melted
4 shallots, chopped
200g fresh baby spinach
350g Ricotta cheese
60g parmesan cheese, grated
A pinch of cayenne pepper
3 eggs, whisked
Olive oil
Salt & pepper

Directions
Pre-heat the oven to 160°C (top and bottom heat).
Put the puff pastry in a baking tin and place in the oven for 10 minutes until slightly browned, then remove and heat the oven to 180°C.

Heat 2 tablespoons olive oil in a pan, add the chopped shallots and spinach and steam on medium heat for approx. 10 minutes. Then remove and mix with together with the ricotta, parmesan, mint and cayenne pepper, as well as the eggs. Add salt and pepper and stir until you have a creamy substance.

Place the creamy mix onto the pre-baked puff pastry and place in the oven for another 20 minutes until golden brown.

Serve warm or cold. A green salad is a great side dish, maybe add roasted pine nuts!