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Vegetable Spiral Ricotta Quiche
Vegetable Spiral Ricotta Quiche
- Preparation time 60 mins
- Serves 2 people
- Download as PDF
- Publication
We asked a few of your favourite recipe developers to come up with a bunch of recipes you can easily make at home for less than $5 per serve! This recipe comes from seasoned food writer and cook Jane de Graaff.
A delicious twist on the classic quiche, using smooth ricotta for a creamy texture and creating a visually stunning meal using veggie spirals (the perfect excuse to get out that spiraliser you never use!).
The brilliance of the eggs in this meal, is that they bind all the ingredients together - and it's a great example of how eggs might not look like the star of the show but they hold so many meals together.
Ingredients
1 x sheet shortcrust pastry
1 x zucchini, in ribbons
1 x sweet potato in ribbons
1 x yellow squash, in ribbons
1 floret of purple cauliflower (optional)
1 cup smooth ricotta
1 lemon, zest of the rind and 2 tablespoons juice
Salt and pepper to season
Small handful of fresh mint, shredded
4 eggs
⅛ cup milk
¼ cup shredded cheese of your choice
Method
- Line a quiche tin with the pastry and blind bake it - weighted down with a sheet of baking paper and some dry beans/rice or baking beads - at 180C for 15-20 minutes to brown a little. Allow to cool.
- Meanwhile, use a vegetable peeler to make ribbons from the zucchini, sweet potato and yellow squash. Then chop up the purple cauliflower into fine pieces.
- In a small bowl mix the ricotta, lemon rind, a squeeze of lemon juice, shredded mint, salt and pepper together. Spread about ¼ of the mix over the base of the quiche shell. This will hold the vegetable spirals in place. Then, using your finger, wrap ribbons of veg around it to make little swirls and curls and stand them upright all around the quiche shell until it is filled with the spiral pattern.
- To make the egg filling, whisk 4 eggs into the remainder of the ricotta mix and add enough of the milk to get a thick pouring consistency. Pour the filling into the quiche shell, filling the veggie swirls and tilting the pan to get the egg mix into all the nooks.
- Scatter the cheese over the top and sprinkle with the chopped cauliflower. Bake at 180C for 35-40 minutes or until the egg filling is set. Allow to cool, release from the tin and serve.
Notes
