recipes
Basil and lime mussels and crispy pancetta on a spinach and feta quiche
Serves:
Ingredients
For the flans
- 2 lined short crust small flans
- 10 kiwi mussels
- 6 chopped basil leaves
- 1 lime
- 2 tbsp olive oil
- 2 slices pancetta
- 3 eggs
- 75ml cream (Benna)
- Small bunch spinach
- 3 cloves garlic
- 1/2 onion
- 4 crushed walnuts
- 50g feta cheese
- Mixed leaves to garnish
For the dressing
- 3 tsp chopped dill
- 3 tbsp extra virgin olive oil (Borges)
- Sun-dried tomatoes
Method
Remove mussels from shell and grate in the lime zest, squeeze juice, olive oil, season and mix in the basil. Meanwhile grill the pancetta until crispy under the grill. Cook the pastry blind and sauté the chopped onion and garlic with the spinach, place in the flan, crush in the feta cheese. Beat the eggs with cream season and pour in the flans, sprinkle the walnuts on top and bake. To make the dressing, blend all the ingredients well. Serve the flan topped with the mussels, salad and crispy pancetta and with the dressing drizzled around.
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