Steamed Spinach and Ricotta Quiche
Monday, 20 April 2009 7:21 PM
Ingredients
Serves 6
6 eggs
11/2 cups cream or milk (or combination)
1 cup cooked rice*
seasonings to taste
2 cups spinach and mushrooms or substitute other chopped vegetables, eg. Cooked potato, beans, zucchini, pumpkin
1 cup grated tasty cheese
2 cups ricotta or feta cheese
chopped fresh chives or herbs of choice to garnish
*If rice is unavailable substitute cubed stale bread.
Preparation
1. Lightly grease Miele steamer solid tray or flat baking dish.
2. Whisk eggs with cream, rice and seasoning.
3. Stir vegetables through egg mixture along with half the cheeses.
4. Pour into prepared dish.
5. Top with remaining cheese.
6. Place onto middle shelf or on rack over drip tray.
7. Cook on 100° C 8-10 minutes or until eggs and vegetables are cooked to taste. Sprinkle with herbs and serve with fresh crusty bread.
Variation: Add diced bacon/ham or smoked or canned salmon with vegetables.
Baby spinach leaves or English spinach will be fine. If using silverbeet, chop stems into small dice, steam for 5 minutes, cool and add to egg mixture.
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