Tomato, Spinach and Ricotta Quiche

Tomato, Spinach and Ricotta Quiche

4.6 10 évaluations

Prép. 35min

Total 1h 30min

8 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 693 mg

Protides 13 g

Calories 2170 kJ / 519 kcal

Lipides 37 g

Fibre 3.1 g

Graisses saturées 21 g

Glucides 35 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Thermomix® Cutter 27 Recettes
Royaume-Uni et Irlande

Vous pourriez aussi aimer...

Crispy Parmesan Salmon with Vegetables and Lemon Cream Sauce

1h

Pea Pesto with Ricotta

10min

Green Goddess Avocado Cucumber Salad

20min

Salmon with Grapefruit Quinoa

50min

Crispy potato and turkey sliders (Thermomix® Spiralizer, using modes)

1h

Buddha Bowl with Chicken (Thermomix® Cutter +)

1h

Butter Board with Spinach Pesto

15min

Roasted Meatballs and Spicy Potatoes

1h

Spinach & mushroom quiche (Noni Jenkins)

50min

Spinach and Olive Focaccia

1h 15min

Lentil Hummus

10min

Butternut Squash, Courgette and Chorizo Soup

30min