Tasty tuna and ricotta quiches
7
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
These tasty tarts are a perfect balance of rich shortcrust, creamy ricotta and the intense flavours of cherry tomatoes and tuna.
Ingredients
Reduced-fat shortcrust pastry
2 sheet(s), just thawed
Red onion
1 small, thinly sliced
Tuna, canned in springwater, drained
1 95g can, flaked
Cherry tomatoes
200 g, halved
Green shallot(s)
2 individual, thinly sliced
Egg(s)
4 medium
Skim milk
⅓ cup(s), (80ml)
Fresh basil
1 tsp, to garnish
Oil spray
2 x 3 second spray(s)
Reduced-fat ricotta cheese
125 g
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Spray four 8cm round loose-based flan tins with oil.
2
Cut pastry into quarters. Line prepared tins with pastry and trim edges. Line pastry cases with baking paper and fill with uncooked rice. Place on a baking tray. Bake for 10 minutes or until edges are light golden. Remove paper and rice. Bake for a further 5 minutes or until base is light golden. Set aside to cool. Reduce oven to 180°C or 160°C fan-forced.
3
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook the onion, stirring, for 3–4 minutes or until softened.
4
Sprinkle the onion, tuna, tomatoes and shallots over the pastry bases. Whisk the eggs, skim milk and ricotta together in a bowl until combined. Season with salt and freshly ground black pepper. Pour egg mixture into the pasty bases. Bake for 20–25 minutes or until the filling is set. Serve quiches sprinkled with baby basil leaves and freshly ground black pepper.
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