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Spinach & Ricotta Quiche

Print this recipe Spinach & Ricotta Quiche
Paula Mcgregor

For Snack / Other ( Eggs, Quiche )

By

Published on

20 minutes to prepare and 40 minutes to cook

Serves 4

Ingredients

4 Tortillas
1 Cup Roughly Chopped baby spinach leaves
1/4 cup chopped flat leaf parsley
1/4 cup chopped mint
100g reduced fat ricotta cheese
375ml can Carnation light & creamy evaporated Milk
3 Eggs
Salt,Pepper
1/2 cup lightly tasty cheese
4 Slices Prosciutto.rolled up

Instructions

1. Preheat oven to 180.C
2.Line base and sides of four, 1 Cup(250ml) Capacity oven Proof Bowls with 23cm x 23cm baking paper, then ease torilla into each to form quiche bases.
3. Combine remaining ingredients except prosciutto, Pour Mixture into quiche bases. Bake for 30minutes, top with Prosciutto, bake further 10minutes until set and golden brown. If edges turn brown, cover lightly with foil to finish baking

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