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Photo of Upside-down ricotta quiches with cress salad by WW

Upside-down ricotta quiches with cress salad

4
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
2
Difficulty
Easy
These cheesy gourmet quiches are paired with a zesty salad with rocket, Spanish onion and prosciutto.

Ingredients

Egg(s)

1 medium

Egg white

1 medium

Reduced-fat ricotta cheese

120 g, crumbled

Fresh thyme

2 tsp, leaves

Shaved parmesan cheese

2 tbs

Semi dried tomatoes, not in oil

2 tbs, thinly sliced

Frozen green peas

¼ cup(s), (30g)

Dried breadcrumbs

1 tbs, made from wholemeal bread

Prosciutto fat trimmed

15 g, (1 slice), fat trimmed

Red onion

½ medium, thinly sliced

Rocket

60 g, baby

Watercress

2 cup(s)

Lemon juice

1½ tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray two 2/3-cup (160ml) capacity ovenproof dishes with oil.
  2. Whisk egg and egg white in a medium bowl. Add ricotta, thyme and parmesan and whisk until smooth. Stir in sun-dried tomatoes and peas. Spoon mixture into prepared dishes. Sprinkle with breadcrumbs. Bake for 30 minutes or until golden and set. Set aside to cool in dishes for 5 minutes.
  3. Meanwhile, line a baking tray with baking paper. Place prosciutto on prepared tray. Bake with quiches for 6–8 minutes or until crisp.
  4. Break prosciutto into bite-sized pieces. Place in a medium bowl with onion, rocket and watercress. Drizzle with juice and toss to combine. Serve quiches with salad.

Notes

TIP: Store leftovers in an airtight container in the fridge for up to 2 days. Store salad in a separate container. Reheat quiche in the microwave or enjoy cold.

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