Spinach, pea, salmon and ricotta quiche
Time to make: 45 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
- oil spray
- 40g baby spinach
- 1/4 cup fresh or frozen peas, thawed
- 1 sheet filo pastry
- 2 eggs
- 2 tablespoons light or ricotta cheese
- 2 teaspoons chopped fresh chives
- 95g can salmon in spring water, drained, flaked
- 2 cups mixed salad leaves
- 1/2 tablespoon balsamic vinegar, to drizzle
Total fat 21g
Saturated fat 6g
Dietary fibre 5g
1 Preheat oven to 160ºC. Lightly spray a 12cm x 3cm-deep fluted single serve flan tin with oil and place on a small baking tray. Place spinach in a heatproof bowl and pour over enough boiling water to cover. Set aside for 30 seconds then rinse under cold running water. Drain well, squeeze out excess water and finely chop.
2 Blanch peas in a saucepan of boiling water until bright green and tender-crisp. Drain well.
3 Cut filo sheet into 6 even squares. Lightly spray each square with oil and layer sheets on top of each other in prepared tin. Trim edges. Whisk eggs and ricotta together then mix in spinach, peas, chives and salmon. Season with pepper and stir to combine. Pour filling into pastry case and bake for 25-30 minutes or until pastry is golden and filling is puffed and set.
4 Set aside to cool for 2 minutes, then carefully remove from tin. Serve with leafy salad drizzled with a little balsamic.
Filo pastry is the healthiest pastry option.
Hanu de Jong
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