Spinach Quiche

Directions

1. 1
   For the crust, mix 1/2 cup butter with the flour, a pinch of salt and 1 egg then knead into a smooth dough. Wrap in plastic wrap and chill for about 30 mins.
2. 2
   Meanwhile, cook the rice in boiling salted water according to the package directions. Drain.
3. 3
   For the spinach filling, heat 1 tbsp butter in a pan and saute the leek for 2 mins. Add the spinach and cook for 3 mins. Season and add nutmeg. Set aside. For the ricotta filling, mix 2 eggs, the ricotta cheese, rice, oregano, and 1/2 cup parmesan and season to taste. Set aside.
4. 4
   Preheat the oven to 400°F. Grease 8 mini tart pans. Roll out the dough on a floured work surface and cut out 8 - 5 inch discs then use to line the tart pans. Press the dough into the pans and prick several times with a fork. Spread the spinach mixture evenly in the tarts then add the ricotta mixture. Sprinkle with the remaining parmesan and bake for 30-40 mins until golden.