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Spinach, mushroom and ricotta quiche with sautéed spinach
Fruit and vegetables
350g/12oz flat
mushrooms
3 sprigs
thyme
, leaves only
400g/14oz baby
spinach
leaves
1
garlic
clove, lightly crushed
500g/1lb 2oz baby
spinach
leaves
Tins, packets and jars
1 tbsp grainy
mustard
Cooking ingredients
2 tbsp
olive oil
salt and freshly ground
black pepper
freshly grated
nutmeg
, to taste
salt and freshly ground
black pepper
salt and freshly ground
black pepper
Dairy, eggs and chilled
butter
, for greasing
400g/14oz ready-made
shortcrust pastry
250g/9oz
ricotta
cheese
3 free-range
egg yolks
300ml/11fl oz
double cream
25g/1oz
butter
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