Yep, thanks to the nightmare that will henceforth be mysteriously known as ‘the spinach pie incident’, I have a large quantity of spinach & ricotta filling lying around. The thing is, what do you do with it? It’s not like you can turn it into soup.
I didn’t fancy messing about with canneloni tonight (really, when is there a good time for that?) and using some bought pastry (the shock!) this la’l pie took no more than 15 minutes to get together.
Spinach and Ricotta Quiche
You need about 5-10 heaped tablespoons of spinach and ricotta pie filling,
3-4 whole eggs, beaten
3-5 mushrooms, thinly sliced
3″ of chorizo sausage*, quartered lengthways and thinly sliced
An 8-10″ flan case
Pastry to line the flan case
Grated cheddar for the top
Heat the oven up to 200 deg C or 400 deg F or Gas Mark 6, and when it’s hot, blindbake the pastry case till it’s lightly browned. Remove when cooked and place to cool slightly. Put the oven down to 180 deg C – even 175 is acceptable.
Beat the eggs into the pie filling, tip the mushroom and chorizo slices into the mixture and gently stir.**
Pour the mix into the case – be brave and try not to spill it over the sides. Move the mushies and chorizo around a little so that everything is evenly arranged.
Grate some cheddar over the top and bake for about 25-40 minutes.
*Anywhere it says ‘chorizo’, read ‘any cured pork product’ – salami, ham, bacon, all would be divine.
**This is better than laying the ingredients into the pastry case, because the mushrooms prove to be more or less waterproof, refusing to allow the egg mix to go right to the bottom.