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Thursday, February 21, 2013

Individual Spinach and Ricotta Tartlets

 
 
Good for your health and your pocket too, these spinach and ricotta tartlets make a great starter at dinner parties.
 

Ingredients

  • 150 millilitre grated cheese
  • Robertsons Salt & Pepper to taste
  • 1 roll frozen shortcrust pastry
  • 250 gram Spinach, chopped
  • 15 millilitre ROBERTSONS Dried Parsley
  • 60 millilitre Fresh mint leaves, chopped
  • 100 gram Ricotta cheese
  • 400 gram Can evaporated milk
  • 3 Eggs
  • 1 KNORR Roasted Vegetables Veggie Bake
  • 100 millilitre Roasted & salted pistachio nuts, roughly chopped

Instructions

  1. Cut the pastry into 4 equal squares.
  2. Line the bases of 4 x 250 ml ramekins with the short crust pastry.
  3. Combine remaining ingredients, except the nuts and pour mixture into the quiche bases.
  4. Top with chopped nuts Bake at 180°C for 40 mins until set.
  5. Serve hot or cold with a fresh salad.

 

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