Spinach, pea, salmon and ricotta quiche
- spray oil
- 40g baby spinach
- ¼ 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
- ½ tablespoon balsamic vinegar, to drizzle
Log In or Sign Up to save this recipe to your shopping list.
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.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 6g
Dietary fibre 5g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.