Upside-down ricotta quiches with cress salad
Reduced-fat ricotta cheese
120 g, crumbled
2 tsp, leaves
Shaved parmesan cheese
Semi dried tomatoes, not in oil
2 tbs, thinly sliced
Frozen green peas
¼ cup(s), (30g)
1 tbs, made from wholemeal bread
Prosciutto fat trimmed
15 g, (1 slice), fat trimmed
½ medium, thinly sliced
60 g, baby
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray two 2/3-cup (160ml) capacity ovenproof dishes with oil.
- 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.
- Meanwhile, line a baking tray with baking paper. Place prosciutto on prepared tray. Bake with quiches for 6–8 minutes or until crisp.
- 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.