I have just found £160 in an old wallet that ive not used for 6 months.
Although it’s not really a win, the wife said we can use it to pay for paint and decorate the living room.
Note to self, don’t be so open when finding spare cash!
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8 points
My quiche turned out great! 8/10, it did feel like a little win. The main issue was too much filling making it feel too heavy. I’m going to share the fixed recipe here:
Ricotta and spinach quiche, serves 2 with leftovers
- a 30cm large disc of puff pastry
- veg oil
- 1/4 medium onion, diced
- 100g fresh spinach, shredded
- 2 eggs
- 2 Tbsp milk
- salt, pepper, nutmeg to taste (seasoning)
- (30g? eyeballed) Parmesan cheese to taste, grated
- 120g ricotta, crushed
- a dozen cherry tomatoes
- Shape the pastry inside a cake or pie pan. Make sure that there’s enough pastry to get a nice border. Leave it in the fridge for now.
- In another pan, cook the diced onion with a bit of veg oil, until translucent. Add spinach and quickly cook it until wilted; then let it cool enough so the eggs don’t get cooked in the next step.
- Whisk together eggs, milk, seasoning; add them to the pan. Then add the crushed ricotta and some (not all) Parmesan cheese. Mix everything well.
- Spread the mix over the puffed pastry. Sprinkle the rest of the Parmesan cheese over it, and plop the cherry tomatoes.
- Gently fold inwards the border of the puffed pastry, over the filling. It’s optional, I just think that it looks nicer this way.
- Bake it in a [important!] pre-heated oven at 180°C, until the filling is set, the top is golden, and the cherry tomatoes are slightly wilted. This should take half a hour or so. Let it rest and serve.
