Rocket and parmesan quiche
9
Points®
Total time: 55 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
No need to season – baby rocket adds a peppery bite and matches perfectly with the salty parmesan.
Ingredients
Reduced-fat shortcrust pastry
200 g, partially thawed (2 sheets)
Brown onion
1 small, thinly sliced
Rocket
1 cup(s), (30g)
Grated parmesan cheese
½ cup(s), (40g)
Egg(s)
2 medium
Skim milk
½ cup(s), (125ml)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Cut pastry sheets in half diagonally. Line base and sides of four 2cm-deep, 10cm (base) fluted loose-based tart tins with pastry. Trim excess pastry.
2
Place tart tins on a baking tray and refrigerate for 10 minutes (see note). Prick pastry bases all over with a fork. Bake for 10 minutes or until golden.
3
Meanwhile, place onion, rocket and half the cheese in a bowl. Toss to combine. Whisk eggs and milk in a jug until combined.
4
Divide rocket mixture between pastry cases. Pour over egg mixture and sprinkle with remaining cheese. Bake for 20–25 minutes or until golden and puffed. Stand quiches in tins for 5 minutes. Serve.
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