SPINACH RICOTTA & CHERRY TOMATO CRUSTLESS QUICHE

RECIPE: Ingredients 150g/4.5oz Fresh Baby Spinach 1 Small Onion sliced 250g/9oz Ricotta (leave to drain in a sieve) Cherry Tomatoes sliced in half 50g/2oz Shredded Mozzarella 8 Eggs beaten 3/4 Cup Emlea Double Cream (Heavy Cream) 7 Tbls Parmesan Cheese 2 Tbls Chopped Fresh Basil Salt/pepper Method: Preheat oven 180C/350F. Butter grease a pie dish. In a pan fry the sliced onions in a little butter. When they start to soften add the spinach and cook till it just wilts. Turn off heat and leave to cool. In a bowl combine beaten eggs with cream. Add 2 tbls parmesan cheese, basil, salt/pepper and spinach filling. Pour filling into prepared pie dish. In a small bowl combine ricotta with mozzarella and 2 tbls parmesan cheese. Drop spoonfuls all around, top with cherry tomatoes and remaining parmesan cheese. Bake in oven for approximately 1 hour or until set and golden on top. Serve on it owns or with Salad. Enjoy!