Three cheese, salmon & quinoa tart
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.