Mmmm olives….sun dried tomatoes…..pancetta…and…..drool….goats cheese.
How could I not combine them? That would be tantamount to sacrilege.
So I did.
And it was gooood.
I wanted to make a quiche/tart but I didn’t want the carbs and butter in the shortcut pastry or the heavy cream. I haven’t been to the gym for a few weeks while on holidays, so I was trying to be good for my first week back. Well…consuming goats cheese isn’t technically being good, but when you are only eating 1/8th of this recipe then it works out ok I presume. I wanted to effectively make the contents of a quiche in a crustless pie/bake/loaf form. And it worked! I was inspired by an amazing Baked Savoury Beetroot and Ricotta Pie from the Lab Kitchen which I have made for myself and recommended to my mum to make for a vegetarian friend – both times it was yum. The Lab used bran on the outside of her pie instead of pastry, which works like a charm to hold it together. I wanted to find out whether I could do this without anything on the outside or not, and it did work!
This dish is Mediterranean flavours in low carb heaven. It makes 8 serves if you are good and don’t go back for seconds…or thirds…
- 100g Spinach and rocket mix
- 1 small zucchini, grated
- 1/2 red capsicum, diced finely
- 1/2 red onion, diced
- 12 pitted kalamata olives, halved
- 60g sun dried tomatoes, chopped if they are too big
- 80g prosciutto
- 100g goats cheese, chopped into small squares
- 350 mg low fat ricotta cheese
- 6 eggs
- 1/2 cup milk
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper, to taste
- Preheat oven to 200 degrees Celsius/392 degrees Fahrenheit.
- Wilt the spinach and rocket first, then allow to cool to room temperature. I always enjoy seeing how much and how quickly it reduces down.
- Add all of the dry ingredients to a bowl first, then mix.
Omigosh yum yum yum even without the other ingredients…
I could just mix and eat this.
- Whisk the eggs with the milk, salt and pepper. Add ricotta, cheese and egg mixture.
- Stir to combine.
- Spray a loaf tin with spray oil, then cover with baking paper. I traced the bottom, cut it to size, then cut slices approximating the size of the walls. You could use any similar sized tin really – round would work too.
- Pour mix into the tin.
- Bake for approximately 45 minutes.Serve (in slices) with a side salad. I’d recommend an either an Italian or a balsamic dressing to go with these flavours.