Individual Spinach and Ricotta Quiche

  • cooking time
    40 m
  • calories per serve
    285 cal
  • serves
    4
4
Tortillas (15cm)
1 cup
Baby spinach leaves, roughly chopped (20g)
1/4 cup
Flat leafed parsley, chopped (10g)
1/4 cup
Mint, chopped (10g)
1 cup
Reduced fat ricotta cheese (120g)
375 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
3
Eggs, lightly beaten
1/2 cup
Reduced fat cheddar cheese, grated (60g)
4 slices
Proscuitto, rolled up (60g)
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
242.9 g
285
220
15.8
64
13.1
57
482
389
Average Quantity
per:
100 g
117
9
7
26
5
23
198
0
160

Method

  1. Preheat oven to 180°c/160°c fan forced.

  2. Line base and sides of four, 1 cup (250ml) capacity dishes with 23cm x 23cm baking paper, then ease tortilla into each to form quiche bases.

  3. In a large bowl combine spinach, parsley, mint, ricotta, NESTLÉ CARNATION Light & Creamy Evaporated Milk, eggs and cheese; mix well. Divide mixture between quiche bases. Bake 30 minutes, top with prosciutto, bake further 10 minutes or until set and golden brown. If edges turn brown, cover lightly with foil to finish baking.

You might also like