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Spinach and ricotta rice flan

Spinach and ricotta rice flan

spinach-and-ricotta-rice-flan

4 serves

15 m

50 m

Ingredients

  • 250 g packet microwave brown rice
  • 5 eggs
  • ¾ cup grated tasty cheese
  • 2 teaspoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 250 g frozen spinach, thawed, drained
  • 420 g can no added salt lentils, drained
  • 300 g fresh ricotta cheese
  • 100 g mixed baby salad leaves, to serve
  • 100 g medley cherry tomatoes, halved, to serve

Method

Step 1

Lightly spray a 23 cm (top measurement) round ovenproof pie dish with oil.

Step 2

Heat rice in microwave following packet directions. Transfer to a large bowl. Cool 10 minutes. Lightly beat 1 egg and stir into rice with half the grated cheese until well combined. Press mixture evenly over base and sides of prepared pie dish. Bake in a preheated 180 °C oven (fan-forced) for 15 minutes or until firm.

Step 3

Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 2-3 minutes, until lightly golden. Add spinach and lentils. Cook, stirring, for 3-4 minutes, until excess liquid has evaporated. Cool 10 minutes.

Step 4

Whisk ricotta and remaining eggs in a large bowl until combined. Stir in spinach mixture and remaining grated cheese. Season with freshly ground pepper. Spoon mixture into rice crust. Smooth over top.

Step 5

Bake in same oven for about 35 minutes or until filling is set. Meanwhile toss salad leaves and tomatoes in a bowl. Serve flan with salad.

Tips

  • Microwave rice can be replaced with 1½ cups cooked brown rice.
  • Any leftover tart can be kept covered in the fridge for up to 3 days. Reheat individual servings in microwave to serve.
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