Recipe may contain gluten, milk, fish, soy and sesame.
Ready in 40 minutes, these healthy quiches are full of nutritious ingredients including peas, eggs and smoked salmon, and are perfect for a light lunch or picnic.
2 sheets filo pastry
150g (1 cup) frozen baby peas
1 bunch asparagus, trimmed, cut into 3cm lengths
80g onion and chives cottage cheese
100g smoked salmon, chopped
70g (1/3 cup) semi-dried tomatoes, chopped
2 tbsp chopped fresh chives
2 tbsp chopped fresh mint leaves
100g baby rocket
200g grape tomatoes, halved
1 tablesoon balsamic vinegar
6 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Spray four 250ml (1 cup) muffin pans or ovenproof ramekins with oil. Cut each pastry sheet(2 sheets filo pastry) into 6 squares. Lightly spray 3 squares with oil then stack on top of each other and use to line the base and side of 1 muffin pan or ramekin. Repeat with the remaining pastry and pans/ramekins.
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Step 2Cook the peas (150g (1 cup) frozen baby peas) and asparagus (1 bunch asparagus, trimmed, cut into 3cm lengths) in a saucepan of boiling water for 1 minute or until just tender. Drain. Refresh under cold running water.
Step 3Whisk together the eggs (6 eggs) and cottage cheese (80g onion and chives cottage cheese) in a large bowl. Stir in the salmon (100g smoked salmon, chopped), semi-dried tomatoes (70g (1/3 cup) semi-dried tomatoes, chopped), chives (2 tbsp chopped fresh chives) and mint (2 tbsp chopped fresh mint leaves). Season.
Step 4Divide the asparagus and peas among the pastry cases. Pour the egg mixture over the top. Bake for 20 minutes or until the filling is set and golden. Set aside for 5 minutes to cool slightly.
Step 5Meanwhile, toss the rocket (100g baby rocket) and grape tomato (200g grape tomatoes, halved) with the balsamic (1 tablesoon balsamic vinegar).
Step 6Serve the quiches topped with the salad.
Replace the asparagus with 1 bunch of broccolini, cut into 3cm lengths, if you like.
All quantities above are averages