Photo of Zucchini and baby spinach quiches by WW

Zucchini and baby spinach quiches

9
8
7
SmartPoints® value per serving
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 leaves

75 g

Egg(s)

5 medium

Fresh chives

2 tbs, finely chopped

Extra light sour cream

1 cup(s)

Reduced-fat 15% 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.