recipes
Maltese hobza ricotta quiche
2020-11-28
Ingredients
- 1 large Maltese hobza
- 2 tsp butter (Valio)
- 1 tsp olive oil
- 1 large onion, chopped
- 100g ham, cut into cubes
- 100g fresh or frozen spinach
- 4 eggs (Le Naturelle)
- 50g grated Parmesan
- 500g ricotta (Hanini)
- 100ml fresh cream (Elmlea)
- Salt and pepper
Method
Cut the hobza top off and hollow out leaving just the crust. Drizzle with olive oil and bake for around 8 minutes until lightly browned. Heat the butter and olive oil in a pan and fry the onion and ham together. Add the spinach and cook for a further 5 minutes. Place the ricotta in a large bowl crumble with a fork. Add in the eggs, Parmesan and cream and mix well. Spoon the spinach mixture into the loaf base and cover with the ricotta mixture. Bake in the oven at 200`c for about 30-40 minutes.
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