8 sheets filo pastry
10 large eggs
150g Ricotta cheese
6 spinach (silver beet) leaves
150g diced bacon or ham
1 chopped onion
1/2 cup grated cheese
PaprikaFry onion and bacon, remove from pan and set aside.
Wipe the base and sides of the pan with some butter.
Line the pan with the sheets of pastry using 4 sheets one way and 4
sheets the other way and fold in the edges.
Using your Bessemer kitchen scissors, snip up 3 of the spinach leaves
over the pastry base. Sprinkle with cooked bacon and onion and cover with
the remaining 3 spinach leaves.
Beat the eggs with salt and pepper to taste until light and fluffy and
pour egg mixture over the spinach.
Add crumbled ricotta and grated cheese and sprinkle with paprika.
Place the lid on with the vent open and cook on a medium heat until the
lid is touch hot. Turn down to low and cook for approximately 20-25
minutes.
Check that the filo pastry has browned and that the quiche has set
before removing from heat. Stand for 10 minutes in the pan. Slide out onto
a platter and cut into serves using your scissors. |