This gluten-free chicken pesto quiche is really easy to whip up and is a great lunchtime dish. It uses chicken, spinach, pesto and ricotta cheese for a stunning and healthy meal.
- 1 x 200g pack of DS-gluten free Shortcrust Pastry
- 1 teaspoon cornflour for dusting
- 2 teaspoons olive oil
- 1 small red onion, peeled and diced
- 115g frozen spinach, defrosted and drained
- 1 tablespoon basil pesto (check the label doesn’t contain gluten)
- 100g ricotta cheese
- 2 medium eggs, beaten
- 75g cooked chicken slices
- Cracked black pepper
Method1 Dust the work surface with cornflour and roll out the pastry to fit 5 x 8.5 cm diameter tartlet dishes. Then place tartlets on an oven proof baking tray.
2 Preheat the oven. Heat the oil in a frying pan, add the diced onion and fry on a medium heat for 3 minutes, stirring part way through. Then divide between to the pastry cases.
3 In a medium bowl mix together the drained spinach, basil pesto, ricotta and add the beaten eggs.
4 Stir in the chicken slices and place mixture into the pastry cases, top with cracked black pepper.
5 Bake in the preheated oven for 25 minutes. Once cooked, leave in the tins to cool for 5 minutes before removing.
Prep Time30 minutes
Cook Time25 minutes
Nutrition InformationMakes 5 tartlets
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