Serve up something decadent with this vegetarian quiche filled with three different types of cheese.
Credit by: KingOfChef
Preheat oven to 220°C. Brush a shallow 23cm (base measurement) fluted flan tin with removable base with melted butter to grease.
Use your hands to squeeze the liquid from the spinach. Use electric beaters to beat the ricotta in a medium bowl until almost smooth. Add the eggs one at a time, beating well after each addition until well combined. Add the spinach, green shallots, pepper and Â½ the feta, and use a wooden spoon to mix until well combined.
Lay 1 sheet of filo on a flat surface. Place 1 1/2 tablespoons of oil in a small dish. Brush filo with a little oil, place another sheet of filo on top and brush with oil again. Repeat this process with remaining filo. Brush top sheet lightly with oil. Place layered filo in greased tin and trim the excess. Spoon spinach mixture into pastry-lined tin and smooth the surface. Sprinkle with the remaining feta and parmesan. Bake in preheated oven for 20-25 minutes or until filling is golden.
Meanwhile, combine the snow pea sprouts and cucumber in a large bowl. Place the remaining oil, vinegar, salt and pepper in a small jug and whisk well. Pour over salad and toss to combine.
Remove quiche from pan, cut into wedges and serve with salad.
leftovers: use the green shallots in vegetarian rice paper rolls and wonton miso soup. Use the pastry to make baklava. Use the parmesan in roast pear, mizuna & parmesan salad and risottos. Use the snow pea sprouts and cucmber in vegetarian rice paper rolls. Use the vinegar in balsamic veal with sweet potato & swede mash and salad dressings.