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Photo of Rocket and parmesan quiche by WW

Rocket and parmesan quiche

Total Time
55 min
15 min
30 min
No need to season – baby rocket adds a peppery bite and matches perfectly with the salty parmesan.


Reduced-fat shortcrust pastry

200 g, partially thawed (2 sheets)

Brown onion

1 small, thinly sliced


1 cup(s), (30g)

Grated parmesan cheese

½ cup(s), (40g)


2 medium

Skim milk

½ cup(s), (125ml)


  1. Preheat oven to 200°C or 180°C fan-forced. Cut pastry sheets in half diagonally. Line base and sides of four 2cm-deep, 10cm (base) fluted loose-based tart tins with pastry. Trim excess pastry.
  2. Place tart tins on a baking tray and refrigerate for 10 minutes (see note). Prick pastry bases all over with a fork. Bake for 10 minutes or until golden.
  3. Meanwhile, place onion, rocket and half the cheese in a bowl. Toss to combine. Whisk eggs and milk in a jug until combined.
  4. Divide rocket mixture between pastry cases. Pour over egg mixture and sprinkle with remaining cheese. Bake for 20–25 minutes or until golden and puffed. Stand quiches in tins for 5 minutes. Serve.


SERVING SUGGESTION: salad of mesclun lettuce mix, cherry tomatoes, basil leaves and cucumber ribbons.Chilling the pastry before cooking means it is less likely to shrink during baking.TIP: Store unused pastry sheets in an airtight plastic container or sealed plastic bag in the freezer. Slide a knife between the sheets to separate without breaking.