Ingredients for Zucchini Sweet Corn Ricotta Quiche
- 2 medium zucchini (about 2 cups grated)
- 10 oz (280g) thawed spinach
- 1 cup (150g) frozen sweet corn kernels
- Cheese
- Ricotta Cheese
- 1/2 cup (50g) crumbled feta cheese
- Dry Breadcrumbs
- Phyllo Pastry
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How to Make Zucchini Sweet Corn Ricotta Quiche
- Preheat oven to 180°C (350°F). Grate 2 medium zucchini (about 2 cups grated).
- In a large bowl, gently combine 10 oz (280g) thawed spinach, 1 cup (150g) frozen sweet corn kernels, 15 oz (425g) ricotta cheese, and 1/2 cup (50g) crumbled feta cheese.
- Add the grated zucchini and 1/2 cup (60g) breadcrumbs to the ricotta mixture. Season generously with salt, pepper, and your favorite herbs (e.g., 1 tsp dried oregano, 1/2 tsp garlic powder).
- Lightly brush a 9-inch pie dish with olive oil and line it with 6-8 sheets of filo pastry, allowing some overlap and letting the edges hang over. Brush each layer with melted butter to prevent dryness.
- Pour the zucchini and ricotta mixture into the prepared filo pastry lined pie dish.
- Top with 1/2 cup (60g) grated cheddar cheese or your preferred cheese.
- Fold the overhanging filo pastry edges over the filling.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is set. Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
164 g
Sugar
115g
Fat
296g
Carbs
66g
