Ricotta Quiche with Raisins and Pine Nuts

 

Ingredients

 

Serve 4-6

 

Pastry:

• 1 2/3 cups/250 g all purpose/plain flour

• 1/8 tsp salt

• 5 tbsp Ricotta fresh cheese

• 5 tbsp butter, softened

• 1 egg, beaten

• 3 tbsp white wine 

Filling:

• 2 lb/1 kg scallions/spring onions

• 1/3 cup/50 g golden raisins/sultanas, soaked and drained

• 1/4 cup/45 g pine nuts

• 8 tbsp cream

• 4 eggs

• salt and freshly ground black pepper to taste

• 1/8 tsp freshly grated nutmeg

• 2/3 cup/80 g freshly grated Parmesan cheese

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Method:

1. Pastry: Sift the flour and salt into a medium bowl. Mix in the Ricotta, butter, and egg. Add the wine and knead briefly to make a smooth elastic dough.

2. Shape into a ball, wrap in plastic wrap (cling film), and refrigerate for 30 minutes.

3. Preheat the oven to 350°F/180°C/gas 4. Butter and flour a 9-inch (23-cm) pie dish.

4. Filling: Blanch the scallions in salted, boiling water for 4 minutes. Drain and slice thinly.

5. Mix with the raisins and pine nuts in a large bowl. Roll the pastry out on a lightly floured surface to fit the pan. Line the bottom and sides of the pan, trimming the edges to fit. Prick all over with a fork.

6. Spread the scallion mixture over the base. Beat the cream and eggs in a large bowl until frothy. Season with salt and pepper.

7. Mix in the nutmeg and Parmesan. Pour over the scallions and fold the edges of pastry in neatly.

8. Bake for 30-35 minutes, or until the pastry is golden brown. Serve hot or at room temperature.