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Photo of Tasty tuna and ricotta quiches by WW

Tasty tuna and ricotta quiches

7 - 8
PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
These tasty tarts are a perfect balance of rich shortcrust, creamy ricotta and the intense flavours of cherry tomatoes and tuna.


Reduced-fat shortcrust pastry

2 sheet(s), just thawed

Red onion

1 small, thinly sliced

Canned tuna in springwater, drained

1 95g can, flaked

Cherry tomatoes

200 g, halved

Green shallot(s)

2 individual, thinly sliced


4 medium

Skim milk

cup(s), (80ml)

Fresh basil

1 tsp, to garnish

Oil spray

2 x 3 second spray(s)

Reduced-fat ricotta cheese

125 g


  1. Preheat oven to 200°C or 180°C fan-forced. Spray four 8cm round loose-based flan tins with oil.
  2. Cut pastry into quarters. Line prepared tins with pastry and trim edges. Line pastry cases with baking paper and fill with uncooked rice. Place on a baking tray. Bake for 10 minutes or until edges are light golden. Remove paper and rice. Bake for a further 5 minutes or until base is light golden. Set aside to cool. Reduce oven to 180°C or 160°C fan-forced.
  3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook the onion, stirring, for 3–4 minutes or until softened.
  4. Sprinkle the onion, tuna, tomatoes and shallots over the pastry bases. Whisk the eggs, skim milk and ricotta together in a bowl until combined. Season with salt and freshly ground black pepper. Pour egg mixture into the pasty bases. Bake for 20–25 minutes or until the filling is set. Serve quiches sprinkled with baby basil leaves and freshly ground black pepper.