Three cheese, salmon & quinoa tart

NZ Lifestyle Block - - Feature -


½ cup quinoa 2 cups wa­ter (for cook­ing quinoa) 1 tsp ground co­rian­der 1 tsp ground turmeric 1 tsp ground cumin 2 cups spinach leaves 6 eggs ½ cup cream 250g ri­cotta cheese 1 ½ cups grated Tasty cheese ¾ cup grated Parme­san cheese 2 cloves crushed gar­lic Zest (finely grated) of a lemon Salt and pep­per to sea­son

Method Pre­heat the oven to 180°C. Grease and line a 23cm round spring­form cake tin with bak­ing pa­per. Place the quinoa and wa­ter in a small saucepan with the co­rian­der, turmeric and cumin. Bring to the boil, then al­low to sim­mer for 15 min­utes. Once cooked, rinse and strain, then set aside to cool. Place the spinach leaves in a sieve or colan­der and pour boiled wa­ter over to lightly wilt the greens. Spread out on pa­per towel or a clean tea towel to ab­sorb ex­cess mois­ture. In a large bowl, whisk the eggs and cream and sea­son well with salt and pep­per. Stir in the three cheeses, quinoa, spinach, gar­lic and lemon. Pour into the pre­pared cake tin and bake for 35-40 min­utes or un­til the tart is puffed and golden and no longer wob­bly in the cen­tre. Cool in the tin for 20 min­utes be­fore re­mov­ing. Spread with cream cheese and your favourite top­ping (we use 100g cream cheese soft­ened with a driz­zle of cream) with smoked salmon and dill, or a veg­e­tar­ian op­tion of baked cau­li­flower or grilled zuc­chini works works well too. Serves six.

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