SEA BEET AND RICOTTA QUICHE

After a rainy day I thought a quiche would go down well at our BBQ that moved in to the kitchen due to the weather.

Ingredients

Good handful of sea beet
5 x Free range eggs
150ml of cream
A few blobs of Ricotta
Nutmeg
Salt
Pepper 
1tbls red wine vineger
3 small onions (or 1 big onion)
Chopped chives





For the tart case I am using pre-made pastry...

• Pre heat the oven to 190c
• Roll out pasty on a floured bored and line the greased tin, leaving the excess pastry overhanging
• Dot the pastry with a folk and line with baking paper, fill with beans or rice

• Place on a baking tray and cook for 15 minutes
• Take the beans out and egg wash the whole case, returning to the oven for 5-10 minutes. Keep an eye on it so that it does not puff up - if so prick a hole and push down with your hands.
• Once the tart case is cooked go around the top of the tart ring cutting the excess pastry away
• Turn the oven down to 180c

Filling

• Start by heating a pan with a splash of olive oil (not too hot, don't want to color the onions)
• Slice the onions into thin strips and add to the warm pan
• Cook the onions for about five minutes til they start to soften and add 1tbls of red wine vinegar
• Sweat off for about five more minutes still not coloring until soft to bite

• Now bring a pan of water to the boil
• Give the Sea Beet a good wash under the cold tap

• Chop the sea beet into rough squares and blanch in the boiling water for 2 minutes
• Take the sea beet out and run under cold water to stop it going brown, drain off and dab the water off with a clean tea towel
• In a bowl mix 5 free range eggs, 150ml of double cream, a pinch of salt, pepper and nutmeg
• Place the Sea Beet, onions and Ricotta, and a sprinkle of fresh chopped chives in the tart case, pour over the egg mix

• Place in the middle of the oven and cook for 25-30 minutes till golden on top

 ps... I can give you a recipe for short crust pastry, if any one wants it just ask!