Mini spinach and ricotta quiche

Ingredients

For 1 serving

• Shortcrust pastry20 g
• Eggs25 g
• Spinach30 g
• Ricotta20 g
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Heat a conventional oven to 190 °C. Unroll the shortcrust pastry, cut a circle slightly bigger than the muffin mould and line it, pressing well into the base and sides; prick the base with a fork.
2. Wash the spinach and put it, still damp, in a covered frying pan over medium heat for 2–3 minutes, until wilted.
3. Drain it, let it cool slightly, squeeze it hard in your hands and chop it: leftover water would make the base soggy.
4. In a bowl beat the egg with the ricotta, a grating of nutmeg and the salt until smooth, then stir in the spinach.
5. Pour the filling into the pastry case without going over the rim.
6. Bake on the lower shelf for 22 minutes, until the pastry is golden and the filling is set and no longer wobbles in the centre; let it cool for 5 minutes before unmoulding.