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  • 500g spinach leaves
  • 2 tbsp. olive oil
  • 12g chopped basil
  • 300g diced courgette
  • 5 salted anchovies
  • 60g sun-dried tomatoes
  • 25g dried mushrooms
  • 300g Parmesan shavings
  • 600g Ricotta cheese
  • 500g Cocovite scrambled egg mix
  • 5 cl milk or cream
  • salt and pepper


Soak the mushrooms in water for 20 minutes. Heat the olive oil, add the spinach and sweat it off. Drain and mix with the courgettes, anchovies, sun-dried tomatoes, Ricotta cheese,  and Cocovite scrambled egg mix. Squeeze the water out of the mushrooms and add to the mixture. Mix together with the Parmesan shavings and the basil. Season with salt and pepper. Divide into two quiche tins or a number of ramekins. Bake for 30 minutes at 180°C.

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