Quiche florentine for $6.50
Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!
INGREDIENTS
1 sheet frozen shortcrust pastry, thawed
20g butter
1 onion, chopped
250g packet frozen spinach, thawed, drained (see note)
100g ricotta
3 eggs, lightly beaten
½ cup cream
2 tablespoons grated parmesan
baby spinach leaves, to serve
METHOD
- Preheat oven to hot, 200°C. Lightly grease a 20cm round loose-based flan pan.
- Ease pastry into pan, trimming edges. Chill for 15 minutes.
- Fill pastry with baking paper and dried beans. Bake blind for 10 minutes. Remove paper and beans. Allow to cool. Reduce oven to moderate, 180°C.
- Meanwhile, melt butter in a medium frying pan on high. Saute onion for 2-3 minutes, until soft. Transfer to bowl. Whisk in spinach, ricotta, eggs and cream. Season.
- Spoon ricotta mixture into pastry case, smoothing top. Sprinkle with parmesan.
- Bake 25-30 minutes, until firm. Top with spinach leaves, serve in wedges with salad.
TOP TIP- Remove excess liquid from spinach by pressing firmly in a sieve.
For our full budget weekday meal planner and shopping list, see this week's
Woman's Day (on sale September 14, 2009).
Also in the mag this week:
Stop the bullying, KyleMat Rogers & Chloe Maxwell: How our son is beating autismKate Ritchie: I'm marrying my perfect manJohn & Kelly: torn apart by grief'Bold' star Hunter Tylo: I've dumped my cheating loverTrue life
I can't lose my kids a second timeA father's anguish: my wife killed our babyFrom the food pages
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