Smoked salmon and spinach quiche

This quiche was inspired by a similar recipe I saw on the Hairy Dieters TV series a few months ago. If you use the butter sparingly, filo/phyllo pastry isn’t very high in calories. I still had a few sheets left after making the salmon and spinach parcels the other day, so I used them in this. In terms of ingredients it is very similar to the other recipe, but a bit lighter in calories. I served this with a big plateful of salad and the whole meal still came in at under 300 calories.

Smoked salmon and spinach quiche (serves 4)

Ingredient Calories per serving
3 eggs 47
125g ricotta cheese 43
100ml milk 13
salt and pepper 0
50g fresh spinach, trimmed and roughly shredded 3
50g smoked salmon, cut into thin strips 15
10g butter 18
4 phyllo/filo pastry sheets (110g) 82
sprigs of dill 2

Total calories per serving: 225

Method: Beat the eggs with the ricotta cheese and stir in the milk and seasoning. Melt the butter and layer the pastry in a shallow round dish, brushing a little melted butter on each layer as you go and overlapping the edges of the dish. Spread the spinach over the pastry base and evenly distribute the salmon over the top of the spinach. Pour in the egg mixture and sprinkle the sprigs of dill over the top. Scrunch the overhanging pastry up around the inside edge of the dish and brush with any leftover butter.

Smoked salmon and spinach quicheBake at 350°F/180°C for around 45 minutes, or until the egg has set and the pastry is a golden brown. Slice into four and serve.