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.
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