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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This yummy slice can be served warm or cold, and will keep in the fridge for up to 3 days. From the January 2009 issue of recipes + magazine. Ingredients:
250 g frozen spinach leaves, thawed |
200 g char-grilled marinated red capsicums, drained and thinly sliced |
200 g fresh ricotta, crumbled |
4 green onions, finely chopped |
1/3 cup flat leaf parsley, finely chopped |
6 eggs |
1 3/4 cups cream |
2/3 cup parmesan cheese, shredded |
2 garlic cloves, crushed |
Directions:
1. Preheat oven to 180°C Grease and line a 26x16cm slice pan with baking paper, extending it on long sides for handles.
2. Squeeze out excess liquid from spinach. Scatter spinach, capsicum, ricotta, onion and parsley in prepared dish. Whish eggs with cream, parmesan and garlic; season with salt. pour egg mixture over ricotta mixture, using a fork to distribute evenly.
3. Bake for 35-40 minutes or until set and golden. Cool completely in dish. Cover; chill until needed. Cut into squares to serve.
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