Spinach and Ricotta Quiche
	PASTRY   1.75 cups    plain flour   155 g    butter   1   egg yolk   2 tsp    lemon juice     FILLING   1 bunch    english spinach   1 cups    ricotta cheese   .5 cups    cheddar cheese   2 Tbs    spring onions   4 whole    eggs   1/3 cups    milk   .25 tsp    cracked pepper   .5 tsp    nutmeg     1 Pastry: Sift flour into bowl; rub in butter. Add egg yolk and enough lemon juice to make ingredients cling together. Knead gently on lightly floured surface until smooth, cover, refrigerate 30 minutes. Roll pastry large enough to line a deep 23cm flan tin. If weather is hot and pastry is difficult to handle, roll pastry between 2 pieces plastic wrap or greaseproof or baking paper. Lift pastry into flan tin, gently ease pastry into side of tin; do not stretch the pastry or it will shrink during the cooking. 2 Use the rolling pin to trim the edges of pastry neatly. Place flan on oven tray for easier handling. Cover pastry with greaseproof or baking paper, fill the cavity with dried beans or rice. This is called "baking blind". Bake in moderately hot oven for 10 minutes, remove paper and beans carefully, bake pastry for about further 10 minutes or until golden brown; cool to room temperature. Cool the beans or rice; store in an airtight container for future use when "baking blind". 3 Filling: Discard spinach stalks and plunge leaves into boiling water for 1 minute. Then rinse them under cold water, drain well and squeeze excess moisture out, then shred the spinach. 4 Combine in a large mixing bowl the spinach, ricotta, cheddar, spring onions, eggs, sour cream, milk and peppercorns. 5 Pour mixture into prepared tins, sprinkle with nutmeg and bake for 35 minutes or until lightly browned and set. Leave for 5 minutes, and then serve hot with a crunchy green salad.   Servings: 8 Ready in: 1 hour and 30 minutes   Copyright © 2006, The Gourmet Saint