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Ricotta quiche with Hénaff pastry

Ricotta quiche with Hénaff pastry

4

Easy

10 mn +30 mn cooking

Ingredients

  • 1 260g tin of Pâté Hénaff,
  • 1 jar ricotta (200 to 250g),
  • 1 shortcrust pastry,
  • 150g spinach purée,
  • Fine salt and white pepper,
  • Grated nutmeg.

Preparation

  1. Line a tart tin with the shortcrust pastry, prick it and pre-bake it in the bottom of the oven at 160°c for around 10 minutes, using aluminum foil and dried beans.
  2. Mix ricotta and spinach
  3. Season and add the Pâté Hénaff, cut into 1cm cubes.
  4. Garnish the pre-cooked and slightly cooled tart shell.
  5. Bake at 180°c for 20 minutes.
  6. Serve piping hot with mixed salad.

Product used

Pâté Hénaff

Tip

To cook Pâté Hénaff, use “young” tins: at least two years before the date indicated on the side of the tin.

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