Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 0 out of 4
9 Ingredients
Number of servings
6
- 5mL extra virgin olive oil cooking spray
- 12 slices wholemeal bread , crusts removed
- 1/3 cup smooth ricotta
- 1/4 cup reduced-fat milk
- 3 eggs
- 60grams baby spinach leaves, finely chopped
- 1 spring onion, thinly sliced
- 1/2teaspoons mixed dried herbs
- 6 cherry tomatoes, halved
Nutrition per serving
993kJ / 237Cal
993 Kilojoules or 237 Calories
11% of daily energy intake*
Protein
11.0grams
Fat
6.9grams
Carbs
31.3grams
Sugars
2.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
With the perfect balance of creamy ricotta and fresh spinach, these simple, nutrititonally-approved mini quiches make a delicious breakfast treat for kids.
Instruction tip
Use-it-up tip:Blitz crusts and place in a reusable, sealable bag. Freeze until ready to use in rissoles or to make crispy toasted breadcrumbs.
Method
Step 1 of 3
Preheat oven to 190°/170° fan-forced. Spray a 12-hole, 1/3-cup-capacity muffin pan with oil. Use a rolling pin or the palm of your hand to flatten bread. Press bread into prepared holes. Bake for 3 minutes or until toasted but not browned. Set aside.
Step 2 of 3
Meanwhile, whisk ricotta, milk and eggs in a large bowl. Stir in spinach, onion and herbs until combined. Season with freshly cracked black pepper.
Step 3 of 3
Spoon into bread cups and place cherry tomato halves, cut-side up, on top. Immediately place in oven and bake for 15 minutes or until filling is lightly golden and set. Cool slightly before serving.
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