Spinach, pea, salmon and ricotta quiche
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Time to make:
$8.51 per serve
(at time of publication)
Full ingredients list:
- 40g baby spinach leaves
- 1/4 cup frozen peas, thawed
- 1 sheet filo pastry
- 2 eggs
- 2 tablespoons fresh low-fat ricotta
- 2 teaspoons chopped chives
- 95g tin boneless and skinless
- roasted salmon in spring water, drained, flaked
- 2 cups mixed salad leaves, to serve
- 1/2 tablespoon balsamic vinegar, to drizzle
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 160°C. Lightly spray a 12cm, 3cm-deep fluted single serve flan tin with oil and place onto a small baking tray. Place spinach into 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.
Step 2 Blanch peas in a saucepan of boiling water until bright green and tender-crisp. Drain well.
Step 3 Cut sheet of filo into 6 even squares. Lightly spray each square with oil and layer all the 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.
Step 4 Set aside to cool for 2 minutes, then carefully remove from tin. Serve with mixed salad leaves drizzled with a little balsamic.
Filo pastry is the healthiest pastry option.
About this recipe
First published: December 2012