Rocket and parmesan quiche
No need to season – baby rocket adds a peppery bite and matches perfectly with the salty parmesan.
Reduced-fat shortcrust pastry
200 g, partially thawed (2 sheets)
1 small, thinly sliced
1 cup(s), (30g)
Grated parmesan cheese
½ cup(s), (40g)
½ cup(s), (125ml)
- 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.
- 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.
- Meanwhile, place onion, rocket and half the cheese in a bowl. Toss to combine. Whisk eggs and milk in a jug until combined.
- 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.
SERVING SUGGESTION: salad of mesclun lettuce mix, cherry tomatoes, basil leaves and cucumber ribbons.Chilling the pastry before cooking means it is less likely to shrink during baking.TIP: Store unused pastry sheets in an airtight plastic container or sealed plastic bag in the freezer. Slide a knife between the sheets to separate without breaking.