Zucchini and baby spinach quiches
8
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
Serve this hearty, vegetable-filled pie with a green salad for a complete meal.
Ingredients
Filo pastry
6 sheet(s), (90g)
Zucchini
1 medium, coarsely grated
Baby spinach
75 g
Egg(s)
5 medium
Fresh chives
2 tbs, finely chopped
Extra light sour cream
1⅓ cup(s)
Extra light cheddar cheese
¾ cup(s), grated, (90g), grated
97% fat-free cottage cheese
150 g
Oil spray
6 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Spray a 6-hole (1 cup/250ml) capacity muffin tin with oil.
2
Layer pastry sheets on top of each other on a clean chopping board and cut into 6 squares (to give you 6 stacks of 6 pastry squares).
3
Using one stack at a time, spray each pastry square with oil and top with another sheet, laying it at a slightly different angle. Continue spraying and layering all 6 squares at an angle. Press into prepared muffin tin. Repeat with remaining pastry piles.
4
Divide zucchini and spinach among pastry holes. Whisk eggs, chives, sour cream, grated cheese and cottage cheese in a bowl until combined. Season to taste with salt and freshly ground black pepper. Carefully spoon mixture into pastry cases.
5
Bake for 35–40 minutes or until filling has set. Serve with baby spinach and rocket salad, if desired.
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